Skyline At Home

The first time Alex tasted Skyline Chili it was love at first bite. His dad and him were actually driving back from a field trip in Indianapolis and from that moment on he was obsessed. There was only one problem. We didn't have one here in Fort Wayne. He knew any time that craving hit, the nearest one was 2 hours away. (Yes, he did try the freezer version, and while he liked it, it just wasn't the same.)

Well, that all changed back at the end of this summer. They finally opened one here. Only about 10 minutes from our house. So, in September when he turned 13 and I gave him the choice of any place to out to eat, you know exactly what he chose!!

Just look how happy it makes him! 

But let's face it, with a teenager and a toddler, it really isn't economical to be going out to eat as much as we would like, so once again it was up to me to find a way for him to enjoy it at home. I started researching exactly what made Cincinnati Chili what it is, looked at a ton of different recipes and came up with one that I thought would perfect for us.

If you love this style of chili as much as we do, I think you will be pleased just how close it is to the famous one. If you've never had it, be prepared for a little different style of chili, but still oh so tasty. And yes, to make sure you get the full effect, be sure to serve it over spaghetti...insert drool here!

Crock Pot Cincinnati Chili
2 lbs. ground beef
2 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
2 tsp. apple cider vinegar
2 TBS chili powder
1-2 tsp. hot sauce
2 TBS Worcestershire sauce
1 tsp. ground allspice
1 tsp. cinnamon
1 tsp. cumin
2 TBS brown sugar
1 c. beef broth
2 dried bay leaves
Salt and Pepper to taste
Cooked Spaghetti
Diced Onion
Shredded Cheese
Oyster Crackers

In a large skillet brown beef with garlic. Drain if necessary. Add to Crock Pot. Add tomatoes, vinegar, Worcestershire,  seasonings, brown sugar, beef broth. Stir well. Add bay leaves. Cook on LOW 4-5 hours. Remove bay leaves. Serve over pasta with toppings. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Southern Inspiration

Today's recipe is going to begin with a disclaimer. I am NOT a Southern cook. I have never nor would I ever claim to be. Sure, I say ya'll and love me some greens, but alas, I am born and bread in Indiana. So, if you consider yourself one, or have been eating your granny from Mississippi's food all your life and know Southern food, and read this and think "that's not Southern"...please keep the hate mail to yourself. This is an interpretation of mine, a born and raised Yankee, just trying to make something new and yummy. 

 I don't care what the weather is doing outside, sometimes I just want foods that are not considered to be "in season." It can be 80 and sunny and I crave a certain soup, or it can be 30 and snowing and I want a big helping of potato salad, which was the inspiration for this. Well, except the weather part. It was actually unseasonably warm the day I made this. 60 in Indiana the last week of November? Yeah, that is odd, but we'll take it. 

When I sat down to plan my menu for the week, I couldn't get the words potato salad out of my head. I just wanted it. Now. And I wanted a new kind. I love the various recipes I have for it. From my Amish style to my Classic to the Loaded filled with bacon, they are all delicious. But I was just in the mood for a new kind. So I started reading, researching and of course Googling. 

After about a thousand recipes I came across a few I wanted to combine into my own creation, with this being the result; and to me it is Southern.

I know a lot of people are gearing up for that big holiday ham, and many serve potato salad with it. See, it's just not for summer! Lots of families are going to sit down next to the twinkling Christmas tree with some sliced ham and big ol' pile of tater salad next to it. If you're one of them, this would be a great version to include!

Southern Potato Salad

32 oz. bag frozen diced potatoes

3 hard boiled eggs, chopped

1 c. mayo

2/3 c. minced sweet pickles*

1/3 c. pickle juice

1 tsp. onion powder

1 1/2 tsp. yellow mustard

1 TBS dried parsley

Salt and Pepper to taste

In a large pot cover frozen potatoes with cold water. Bring to a boil and cook until tender, about 7-10 minutes. While potatoes cook whisk together mayo, pickle juice, onion powder, parsley, salt and pepper. Set aside. Once potatoes are cooked, drain well and add to a large bowl. DO NOT RINSE Mash slightly with a potato masher, leaving some chunks. Mix in pickles and eggs. Add dressing and mix well. Chill several hours before serving. *NOTE* The BEST way to get the pickles minced is to chop and then add to a food processor and pulse a couple times. You want them fine. Also, the potatoes will be warm when you mix everything, so when you add the dressing, it might look too wet and "soupy". That's okay. It will set up in the fridge. You want the potatoes warm because it absorbs the dressing.

Inspired by Southern Plate