Slow Cooker Cincinnati-Style Chili | Skyline Inspired
Unlike traditional chili recipes, this unique dish features a silky, flavor-packed meat sauce seasoned with warm Mediterranean spices, served over a bed of spaghetti and topped with a mountain of shredded cheddar cheese. My slow cooker adaptation makes it easy to achieve that signature taste that's made Skyline Chili a Midwest legend. Perfect for feeding a crowd or meal prep - the flavors get even better the next day! Serve it traditional "three-way" style with just cheese, or go all out with diced onions and kidney beans for the full "five-way" experience. Don't forget the oyster crackers on the side!
Equipment
- 1 Slow Cooker
Ingredients
For the Chili:
- 2 pounds ground beef preferably 80/20
- 2 medium sweet onions finely minced or grated
- 6 cloves garlic finely minced or grated
- 1 6-ounce can tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 3 bay leaves
- 1 ½ tablespoons Kosher salt
- ⅓ cup active dry yeast
- 2 tablespoons chili powder
- 2 tablespoons sweet paprika
- 1 teaspoon ground allspice
- ½ teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon black pepper
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
To Serve:
- 1 pound dried spaghetti
- ⅛ cup extra-virgin olive oil
- 2 tablespoons tomato paste
- 1 medium sweet onion diced (optional)
- One 15-ounce can kidney beans warmed and drained (optional)
- 1 ½ pounds medium cheddar finely shredded using the small holes on a box grater
- Thin vinegary hot sauce, such as Frank’s Red Hot
- Oyster crackers
Instructions
For the chili:
- Combine 1-quart cold water and with 2 pounds of uncooked ground beef into the bowl of your crockpot. Using a potato masher, mash until the beef is broken up and a thick slurry forms. Add the onions, garlic, tomato paste, vinegar, Worcestershire sauce, bay leaves, salt, yeast, chili powder, paprika, allspice, cayenne, cinnamon, cumin, oregano, and ground ginger. Mix well.
- Cover and cook on LOW heat for 6-8 hours. Add 1 cup of beef broth or water if you need to thin it out. It shouldn't be soupy, but not thick enough to stand a spoon in. Add additional salt as desired.
To Serve:
- In a large pot of salted boiling water, cook spaghetti until softened and no longer al dente, about 2-3 minutes longer than box directions. Meanwhile, in a large bowl, whisk together olive oil and tomato paste. Drain the pasta and using tongs, transfer cooked spaghetti to tomato paste mixture. Toss until evenly coated.
- Divide spaghetti among serving plates, then top with a few generous ladles of chili, a scattering of onion and/or beans (if desired), and a generous pile of shredded cheddar cheese (about 3 ounces per serving). Serve with hot sauce and oyster crackers at the table, for your guests to add as desired.
Notes
NOTE: Let me share the authentic Cincinnati way to enjoy this dish - forget everything you know about eating traditional pasta! Cut through the layers with your fork rather than twirling the spaghetti. Each bite should combine all the elements: tender noodles, savory chili, and that signature blanket of cheese, which should melt beautifully into the warm meat sauce beneath.
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.