Cincinnati Chili Recipe by Katie Lee Biegel

Cincinnati chili is a beloved regional delicacy that you can make at home for much cheaper than you’ll pay at Skyline Chili.

Katie Lee Biegel, co-host of Food Network’s “The Kitchen,” has shared numerous game day recipes over the years – from buffalo chicken enchiladas to cauliflower nachos. But on Super Bowl night she served her family a dish that brought back memories of growing up in San Antonio and that she’s been making in her home ever since: the recipe her grandfather served them growing up!

She’s created this recipe using ground beef and various spices, such as cocoa powder, chili powder, cayenne, cumin, cloves, cinnamon, salt and sugar. Additionally she added tomato sauce, tomatoes, onions and water for an incredibly flavorful meal that can be enjoyed on its own or over pasta.

This recipe is fantastic over crispy french fries, baked potatoes or even ice cream! What’s great about it is that it can be prepared ahead and frozen until you’re ready to reheat and enjoy.

You can substitute any kind of bean you like in this chili, from kidney to black beans. For a healthier alternative, substitute the meat with turkey instead of beef.

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Katie Lee Collier’s success at her pizza and pasta osteria, run by husband Ted Collier, is remarkable. Their two locations in Clayton began as a way to solve last year’s shipping issues; but now the frozen pizza line has blossomed into something much greater than just an expeditious fix for its founder.