Skyline Chili Pizza!

We make a lot of home made pizza around here. It’s always a hit, and maybe especially the flavored garlic/basil crust.

We also eat a lot of Skyline Chili (whether store bought or homemade). It’s definitely always enjoyed.

So tonight, we combined the two with fantastic results!

Basic Crust

I started with a basic pizza crust:

Ingredients

2 cups warm water (~110ºF)
2 packets of yeast (3 1/2 tsp)
4 Tbps Olive Oil (I use mild)
1 tsp salt
5-6 Cups flour

Let the crust rise for about an hour.

Skyline Pizza

If you have cans of Skyline Chili, that will obviously be best. I used the following for the pizza:

Ingredients

2 cans of Skyline Chili
1 small chopped onion
2 or 3 wieners, sliced, then warmed
Mustard
2-4 cups of mild cheddar cheese (fine shredded if possible)

Now, there are two ways I did this. First, the regular “pizza” way. With this method, oil your cookie sheet with a couple tablespoons of olive oil, and dust with corn meal, then spread the dough out over the sheet. Layer with enough chili to cover the dough, a sprinkle or two of onion, then add the cheese (generously! don’t be stingy!), top with as many slices of wieners as you’d like, followed by the mustard. (Not much is necessary.)

Bake at 500º if possible for 12-13 minutes. (Until cheese is bubbly and crust is browned.) Remove, cool, enjoy!

The other method is more like Skyline Chili, especially coneys. For this method, prepare the crust on the cookie sheet as above (olive oil, corn meal dust) but this time be sure to poke holes in the crust with a fork (to avoid large crust bubbles). Now put the crust only in the oven (at 500º as above) for 7-8 minutes, until the crust appears a bit brown, and sufficiently baked.

Meanwhile, warm Skyline and wiener slices on the stove to serving temperature.

Now remove crust from oven, and top with Skyline, followed by mustard, onions, wiener slices, and then top generously with (cold) finely shredded mild cheddar cheese. (See here for an example of just how generous!)

It’s really fantastic! Enjoy!

Greg’s Famous (Spicy!) Chili

Another fall favorite is a big pot of chili simmering on the stove, then filling your belly! Served with mild cheddar cheese, a dollop of sour cream, and/or crackers (plus your favorite hot sauce, of course!) and you can’t go wrong!

Ingredients
3 lbs ground beef
1 large onion (coarsely chopped)
2 tsps (or two cloves) of garlic (more to taste)
3-4 cans of diced tomatoes
1 6oz can of tomato paste
3 Cups water
5-6 Tbps Chili Powder
1 1/2 tsp cayenne pepper
1 tsp ground cumin
1 1/2 Tbsp salt
3/4 tsp black pepper
1/2 tsp white pepper (if available)
1/2 cup corn starch (approximate, diluted in water with salad dressing shaker)
(other ingredients to taste…)

Brown beef (along with half of the onion and all of the garlic) and then drain the excess fat/grease. Add tomatoes, water, and spices (but not corn starch) and continue to cook on medium-high temperature. (Feel free to add more of any or all of the peppers, depending on your tolerance for spicy foods!)

Stir frequently, until all comes to a boil. Reduce heat to low, and allow to simmer for a couple hours. (Stirring occasionally.)

Once it’s almost time to serve, add the corn starch to thicken slightly. (Add a little at a time to desired thickness.) If you are adventurous, other ingredients you can add include: brown sugar, worcestershire sauce, bay leaves, any sort of peppers (including sweet peppers), and whatever else you think might taste good. I frequently add a “secret ingredient” … almost every time I make it! :-)

Serve as above, and enjoy! (Goes great with homemade bread!)

Cincinnati Style Chili (Skyline Chili!)

Ingredients:

2 lbs ground beef

1/2 tsp cumin

1 tsp cinnamon

2 Tbsp chili powder

1/2  tsp pepper

1 Tbsp salt

1 tsp cayenne pepper

1-1/2 tsp allspice

1/2  tsp garlic salt

2 dashes Worcestershire  sauce

1 6 oz can tomato paste

Corn Starch

Dissolve beef in 10 cups cold water. Once I get it started with a spoon, I use a hand mixer to get the meat as fine as possible.  Add rest of ingredients.  Bring to a boil then simmer for 4 hours, stirring occasionally.  Thicken with corn starch.  Serve over spaghetti noodles.  Top with cheddar cheese.  Eat.  Enjoy.  Eat some more.  Enjoy some more.

I often make at least a double batch. For 3 pounds of beef, I often double the spices.  (And add some water.)  For 5 lbs of beef I triple all the spices, but only use 12 oz of tomato paste.