A Little Story
We were introduced to Skyline Chili in the frozen food section of our local grocery store, back when we lived in North Carolina. When we got on the road, it was our goal to visit one of their chain restaurants when we got up into the Ohio/Indiana area. It was so good that now we make this dish on a regular basis. It’s warm, hearty, and just a little different from your usual chili — rich with spices like cinnamon and cloves, served over spaghetti instead of in a bowl. It’s the perfect dinner for a cool evening in the desert or a rainy day on the road.
This version makes a smaller batch — just right for two people (with maybe a little left for lunch tomorrow).
Ingredients
(Makes about 4–5 servings)
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- ½ ounce unsweetened chocolate (about half a baking square)
- 1 tablespoon chili powder
- 1½ teaspoons dried oregano
- ¾ teaspoon ground cinnamon
- ¼ teaspoon allspice
- 1/2 teaspoon nutmeg
- 1 cup chicken broth
- 8 ounces tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon brown sugar
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
- Cooked spaghetti, for serving
- Optional toppings: shredded cheddar cheese, chopped onions, kidney beans
Instructions
- Sauté the base: Heat olive oil in a medium pot over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and chocolate, cooking just until melted.
- Add the spices: Sprinkle in chili powder, oregano, cinnamon, allspice, and nutmeg. Stir for 30 seconds until fragrant.
- Simmer the sauce: Add the chicken broth, tomato sauce, tomato paste, vinegar, brown sugar, and Worcestershire sauce. Stir to combine.
- Cook the beef: Crumble in the ground beef and bring everything to a gentle boil.
- Let it thicken: Reduce to low and simmer uncovered for 20–25 minutes, stirring occasionally, until slightly thickened.
- Taste and serve: Season with salt and pepper. Serve over spaghetti and pile on your favorite toppings — cheese for “three-way,” onions for “four-way,” and beans for “five-way.”
Tips & Notes
- For a richer flavor, use all heavy cream or a splash of beef broth instead of chicken broth.
- This chili gets even better after sitting overnight — great for make-ahead meals!
- Leftovers reheat beautifully or can be frozen for up to 3 months.