Chili

If you have ever visited Ohio, you probably have had Skyline Chili. If not, let me share a little about this fast food-ish Chili joint. For their 3-way chili, they serve chili over pasta and top it with onions and cheese. Chili on pasta? Yep! These people have it right. Ever since I had Skyline, I have put my chili over warm pasta. (Note: my chili recipe is not the same as theirs (they use cocoa and cloves) but I am channeling them for their over pasta idea)

Chili

Ingredients:

- 1 pound lean ground beef

- 1/2 onion, diced

- 2 cloves of garlic, finely chopped

- 1 tablespoon olive oil

- 1/4 jalapeno pepper, diced and seeded

- 1/2 tablespoon ground cinnamon

- 1/2 teaspoon chipotle pepper

- 1 tablespoons chili powder

- 1 teaspoons thyme (dried)

- 1 cup of sweet corn

- 1 can of kidney beans, drained

- 2 cups of shredded sharp cheddar cheese

- 1 can of diced tomatoes

- 1/2 jar of tomato sauce

- 1 box of pasta

1. Saute onions and garlic in olive oil in frying pan. Set aside.

2. Brown meat. Drain.

3. Heat pot of water for pasta. When boiling, add pasta.

4. Add all ingredients to meat, including onions and garlic. Bring to a boil and then turn down to low heat. Simmer for 8-10 minutes.

5. Drain pasta. The pasta is the first layer of the dish. After the pasta, add the chili. After then chili, add the cheese.

Step One

Step Two

Step Three

Makes 6 servings.

*If you just want chili, this tastes great alone too. Also, you can eat with tortilla chips. If you want it more like Skyline, use raw onions on top with cheese instead of sauteed.