Tammy: One of our favorite restaurants when we lived in Columbus was Skyline Chili. Now that we’re in WV, and can’t get Skyline, we really miss it! This recipe is as close as I’ve found to filling that craving for Skyline. My slow cooker holds 6 quarts, and I regularly make 4 times the recipe in it. I might be able to fit 5 times the recipe, but it would be full to the rim!!
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
4 |
8 |
12 |
16 |
20 |
24 |
| Ingredients | ||||||
| Tomato sauce |
16 oz. |
32 oz. |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
| Minced garlic |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
1/4 C. |
| Worcestershire sauce |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
1/4 C. |
| Chili powder |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Cumin |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Cinnamon |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Allspice |
1/8 t. |
1/4 t. |
3/8 t. |
1/2 t. |
1/2 t. + 1/8 t. |
3/4 t. |
| Ground cloves |
1/8 t. |
1/4 t. |
3/8 t. |
1/2 t. |
1/2 t. + 1/8 t. |
3/4 t. |
| Salt, to taste | ||||||
| Cayenne pepper, to taste (optional) | ||||||
| Lean hamburger, raw |
1 lb. |
2 lbs. |
3 lbs. |
4 lbs. |
5 lbs. |
6 lbs. |
| On Hand Ingredients | ||||||
| Dry spaghetti |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Kidney beans (optional) |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
| Chopped onion |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Shredded cheddar cheese |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Oyster crackers, as needed |
Assembly and Cooking Directions:
In your slow cooker, mix together the tomato sauce, garlic, Worcestershire, chili powder, cumin, cinnamon, allspice and ground cloves. Add the salt and cayenne pepper, if desired, to taste. Mix well. Crumble the hamburger into the slow cooker with your fingers. Stir to mix. Cover and cook on low 6-8 hours. Stir only 2 or 3 times while it’s cooking.
Freezing Directions:
Allow chili to cool. Put chili in rigid containers or gallon freezer bags. Seal, label and freeze.
Serving Directions:
Thaw the chili mix. Reheat in the microwave, on the stove or in the slow cooker. Cook the spaghetti to the desired tenderness. If you want to use beans, heat them in the microwave or on the stove. To serve, scoop a serving of spaghetti on each plate. Spoon some chili mixture over the spaghetti. Top with some beans, if desired. Top with chopped onion, if desired. Top everything with the cheddar cheese. Serve with oyster crackers and Tabasco sauce on the side.
Nutritional Info: Homemade Cincinnati-Style Chili without Beans
Nutritional analysis was done without salt, cayenne pepper and oyster crackers.
Per Serving: 727 Calories; 39g Fat (49.1% calories from fat); 43g Protein; 48g Carbohydrate; 3g Dietary Fiber; 138mg Cholesterol; 462mg Sodium.
Exchanges: 3 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 4-1/2 Fat.
Nutritional Info: Homemade Cincinnati-Style Chili with Beans
Nutritional analysis was done without salt, cayenne pepper and oyster crackers.
Per Serving: 813 Calories; 40g Fat (44.1% calories from fat); 49g Protein; 64g Carbohydrate; 6g Dietary Fiber; 138mg Cholesterol; 831mg Sodium.
Exchanges: 4 Grain (Starch); 5-1/2 Lean Meat; 1/2 Vegetable; 4-1/2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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