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I have a passion for accurately recreating restaurant copycat recipes (such as my wildly popular Chipotle series), so tackling Skyline’s famous Cincinnati Chili was a delight. I worked with my brother-in-law, an Ohio native, to make sure I nailed the exact flavor that comes from unexpected spices and a surprise square of chocolate.
Nearly 800 5-star reviews later, the jury is in, and they LOVE IT! If you’re seeking a Skyline chili copycat recipe or just want to try something new, this is the recipe to try.
What is Cincinnati Chili?
Ever been to the Skyline Chili in Ohio?
If that’s a no, leave everything you thought you knew about traditional chili behind, because this recipe will turn it all upside down, but only in the most delicious way.
The (secret) recipe calls for a combination of spices and ingredients that you might find a bit odd, especially for a savory meat stew. Allspice? Cloves? Unsweetened chocolate?
Stick with me (and our friends from the Buckeye state) because this recipe is perfect for the slow cooker and freezes beautifully, so you can have Cincinnati-style chili any time, any place.
Table of Contents
Skyline Chili Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Unsweetened chocolate: Just one ounce is all you need, but the super fans swear it makes all the difference.
- Ground beef: You won’t have a chance to drain the fat from the beef in this recipe. I think 85/15 is ideal for maximum flavor without too much grease, but you can choose something leaner if you want to.
- Toppings: Build your bowl with spaghetti, chili, and cheese, then top it off with onions, kidney beans, or even oyster crackers if you want to. Here’s the official guide to the “ways” Skyline serves their chili:
- 2-Way: Spaghetti, Chili
- 3-Way: Spaghetti, Chili, Cheddar Cheese
- 4-Way: Spaghetti, Chili, Cheddar Cheese, Onions OR Beans
- 5-Way aka “the works”: Spaghetti, Chili, Cheddar Cheese, Onions AND Beans
How to make Skyline Cincinnati Chili
- In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Cook onions until softened, about 5 minutes.
- Stir in chocolate, garlic, chili powder, oregano, cinnamon, allspice, and cloves until fragrant, about 30 seconds. Add broth, tomato sauce, vinegar, tomato paste, brown sugar, and Worcestershire sauce.
- Stir in beef and bring to boil. Reduce heat and simmer until thickened, about 20 to 25 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
- Serve over cooked spaghetti with desired toppings such as cheese, beans, onions, and crackers.
Recipe tips and variations
- Yield: This recipe makes 10 generous servings of Cincinnati Chili.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Cool and portion into freezer-safe containers, label and date. Thaw overnight in the refrigerator.
- Slow cooker: Sauté the onions in olive oil over medium-high heat until softened. Add the unsweetened chocolate, garlic, oregano, chili powder, allspice, cloves, and cinnamon. Add to a slow cooker with the chicken broth, tomato sauce, vinegar, tomato paste, brown sugar, Worcestershire, salt and pepper, and beef. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
- Coney Dog: If you’re thinking a hot dog smothered with chili might be just the thing, you’re not alone. Eat it in the bun, or topped with cheese, mustard, onion, beans, you name it.
Frequently Asked Questions
Cincinnati Chili is made with several non-traditional ingredients including chocolate, cinnamon, allspice, and cloves. It’s also a thinner chili overall, and it’s served over spaghetti noodles with a mountain of cheese on top.
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Skyline Cincinnati Chili
Ingredients
- 1 tablespoon olive oil
- 2 onions finely chopped (plus more for topping)
- 1 ounce unsweetened chocolate
- 1 clove garlic minced
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon allspice
- 1/2 teaspoon ground cloves
- 2 cups chicken broth
- 16 ounces tomato sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar packed
- 2 teaspoons Worcestershire sauce
- Salt and freshly ground black pepper
- 2 pounds ground beef (preferably 85/15, see note 1)
- cooked spaghetti for serving
- shredded cheese dark red kidney beans, finely chopped onions, and oyster crackers, for serving (see note 2)
Instructions
- In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Cook onions until softened, about 5 minutes.
- Stir in chocolate, garlic, chili powder, oregano, cinnamon, allspice, and cloves until fragrant, about 30 seconds. Add broth, tomato sauce, vinegar, tomato paste, brown sugar, and Worcestershire sauce.
- Stir in beef and bring to boil. Reduce heat and simmer until thickened, about 20 to 25 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
- Serve over cooked spaghetti with desired toppings such as cheese, beans, onions, and crackers.
Recipe Video
Notes
- Ground beef: You won’t have a chance to drain the fat from the beef in this recipe. I think 85/15 is ideal for maximum flavor without too much grease, but you can choose something leaner if you want to.
- Toppings: Build your bowl with spaghetti, chili, and cheese, then top it off with onions, kidney beans, or even oyster crackers if you want to. Here’s the official guide to the “ways” Skyline serves their chili:
- 2-Way: Spaghetti, Chili
- 3-Way: Spaghetti, Chili, Cheddar Cheese
- 4-Way: Spaghetti, Chili, Cheddar Cheese, Onions OR Beans
- 5-Way aka “the works”: Spaghetti, Chili, Cheddar Cheese, Onions AND Beans
- Yield: This recipe makes 10 generous servings of Cincinnati Chili.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
I had never made Cincinnati chili, and this was easy, straight forward and delicious. And quick, really.
I’m so glad you enjoyed it, Cynthia! – Meggan
We make chili because my husband loves chili, but I now love chili if we make it this way!!
I haven’t made this recipe exactly but close enough. I leave out the chocolate, add 2 cans of chili beans and 1 can diced tomatoes. It’s so good that I’m happy to eat the leftovers. It’s so good that I had to leave a review lol
Thanks, Denise! I’m glad you both love it! – Meggan
I haven’t tried this recipe yet, but i wanted to ask a question. Leaving 5 stars to avoid negatively impacting the review score.
I’m planning to make it for my wife this weekend.
But I’m leaving this comment because I wanted to ask, do you think this could be made in an instant pot?
I noticed the note for the slow cooker, and I was wondering if anything would be lost in using an instant pot for the recipe.
Thank you for your help! I’m excited to try this for the first time. I’ve heard great things about skyline chili.
Hi Dallen! Thank you so much for writing! I haven’t tried making this in an Instant Pot, but I don’t believe anything would be lost. I would set the Instant Pot to “Sauté”, and once hot, sauté the onions in olive oil until softened. Add the unsweetened chocolate, garlic, oregano, chili powder, allspice, cloves, and cinnamon and sauté about 30 seconds more. I would next add the beef, breaking up any large pieces. Then add the chicken broth, tomato sauce, vinegar, tomato paste, brown sugar, Worcestershire, salt, and pepper. Cover and lock the lid, and cook on “Manual” or “High” for 25 minutes. If the chili is still has a lot of liquid, which would be my concern, you could simmer it on “Saute” for a few minutes more until it thickens up. I hope you both love this chili, and please write again! – Meggan
As a Cincinnati native, this came out more like Camp Washington Chili than skyline. It wasn’t bad it’s just that Camp Washington is my least favorite Cincinnati chili spot. My friends love it so I’ll just be giving it away.
Hi Mary, thanks for taking the time to write! I’m sorry you didn’t care for the chili. I hope your friends enjoy the rest of the batch and you find one more to your liking. – Meggan
You must be a real Cincinnati chili aficionado!
I grew up just outside of Cincinnati eating Skyline chili. It’s one of my family’s “must eat” items whenever we return for a visit. My dad loaded us up with seasoning packets from Kroger so we could have it here in SC.
As an adult, I was finally introduced to Camp Washington, with my kids in tow. We all really enjoyed that as well. I don’t remember it being that different from Skyline. I am not doubting that you can taste a distinct difference that is displeasing to you. Just adding this here for anyone else who may be wanting to try this recipe.
I’m getting ready to go to the grocery to make this recipe tonight because I’m out of packets. But my son is the only one who knows. I’ll report back on my blind taste test!
I was looking for a recipe to match Skyline Cincinnati Chili and this recipe did not disappoint! My family loved it! Thank you for figuring this out and sharing.
You’re welcome, Laura Lee! Thank you so much for trying this recipe. I’m glad it was a hit with your family! – Meggan
I made this Cincinnati Chili , wasn’t sure if I would like It with all the spices. I was wrong g I loved it ! I had it over spagetti. I had a lot left so I froze it , it will be a quick meal ,just make pasta or baked potato.
So glad you loved it, Brenda! Thank you for trying it! – Meggan
Ooh! I have been eating Cincinnati chili for five decades, and I’ve never thought to put it over a baked potato! Thank you for that suggestion!
Looks like a great recipe missing cumin and how about the oyster crackers?
Hi Sue! Adding some cumin and topping with oyster crackers sounds delicious! Thank you for the suggestion! – Meggan
I made this as is and brought to a Super Bowl party. No one really liked it. It’s different from what we’re used to in the south.
Hi JJ, thanks for giving this chili a try. Sounds like you liked it enough to bring to the party. Sorry the others didn’t care for it. – Meggan
Delicious. I was honestly not expecting to like it as much as I did. I’ve shared it with two other people already and I just made it a couple of days ago. Great recipe.
Thank you so much, Sheri! I’m glad you all loved it! – Meggan
Great recipe! I use ground venison instead of beef and it is wonderful every time. I’m from Cincinnati, grew up eating Skyline and can attest that this recipe is legit!
Thank you so much, Steve! Take care! – Meggan
For a copy cat this one is great! Being an Ohio native who now lives on the west coast, there are zero opportunities for Skyline here! Thank you for sharing, really enjoy this!
You’re so welcome, Terra! 😊 – Meggan
Can I use unsweetened cocoa POWDER instead?
Hi Coleen, yes! Readers have used a heaping tablespoon of unsweetened cocoa powder instead of the unsweetened chocolate. I hope you love it! – Meggan
This is the most savory and delicious chili I have ever tasted! The secret ingredient (chocolate) blew my mind…it totally works! This recipe comes together quickly and I love how the beef is cooked right in the sauce…no extra prep…I highly recommend this recipe!!
Thank you, Frances! – Meggan
I’ve never had the OG Skyline Chili so I have no basis of comparison. What I can say, is this recipe is FIRE 🔥 🔥 🔥!!!! My husband saw me using actual measuring spoons/ cups and got a little weirded out cuz I only use those for candy and pastry but I wanted to get the intended flavor of something I’ve never tasted. I can’t remember the last time I followed a recipe verbatim. Phenomenal, I love it, thank you❤️❤️❤️
You’re so welcome, Cblack! I love it! – Meggan
How much spaghetti does this recipe call for? 1 pound?
Hi Joe, the cooked spaghetti is for serving, so I would prepare as much as you need. I think a pound would be a great place to start for 4 to 6 people. – Meggan
Born and raised in Cincinnati. I’ve lived here for 53 years. I should have been weary when you said he is an OH native. OH native and Cincy native are 2 different things. The flavor was almost there. Only thing the dish lacked was the slight bite. If you know Cincy chili you know of the slight bite – nol hot, not harsh, just a slight bite. I think if recipe had double the cinnamon and cloves, you would hit the slight bite. I’ll definitely try this recipe again with double cinnamon and cloves. It’s so close as is.
Reason I’m trying isn’t to save money – it’s to save fat & calories. Once I get the chili perfect, I’ll switch to ground turkey or chicken. Hoping this recipe works.
Hi Jenni, thanks for taking to write! I appreciate your feedback. Take care! – Meggan
Excellent! Thank you for your service.
You’re welcome, Norm! – Meggan
OK. DISCLAIMER. If you are not from Ohio and have never tried Skyline chili, I gratefully request that you don’t mess with the “special sauce” and start adding ingredients that do not, nor ever have, belonged in a Skyline Chili. If you start adding red peppers, green peppers, and some other randoms, you need to find another chili recipe on the world wide web. As sweet as Meggan seems to be, I can only imagine her torture when she has to politely say something kind in reply. She is not trying to create a “new ” recipe. She is trying to get as close to a copycat Skyline chili recipe that she possibly can in order to make thousands of Ohioans (and surrounding locales) HAPPY and “thrown back.” And in my opinion, she has done ad DAMNED GOOD JOB!!! [If only you could recreate the mini dogs and buns!!! ] I made this (AS INSTRUCTED) tonight, and my house smells like a Skyline restaurant. But the true taste test will be when my husband and his brother try it out. In my mind, it tastes spot-on, but I am not a coney girl, but a 4-way, so I have no need to judge buns and dogs. Recommendation: When it is time to “salt to taste,” actually salt a little……taste……then salt a little more and taste again. The flavors really do blossom with every little bit of salt. They come alive. I do like the idea of one of the commenters saying to blend the mixture a little to make the meat pieces smaller. I might try that. Sorry Meggan. I just HAD to comment!
Your disclaimer at the beginning had me cracking up, K! Thank you so much for defending me and this recipe! I hope it passed the true test with your husband and his brother. I love that your house smelled like the restaurant and you get it! It’s as close to the original as I could get. I appreciate you, please don’t apologize. I’m glad you’re as passionate about it as I am. Thanks so much! – Meggan
This is incredible. I made it as directed & I will print out this recipe for future use. It’s just perfect!
So glad you enjoyed it, Theresa! – Meggan
Great recipe. Never been to Skyline but tried to make another Skyline recipe years ago, not so great. My Family absolutely loves this recipe and my teens ate All the leftovers. Made it today again and gonna serve it with Coneys for the boys tonight. Thanks for posting.
You’re welcome, Douglas! I’m so glad it was a hit with the family! – Meggan
Loved it! Perfect, thank you!
You’re welcome, Ls! – Meggan
Finally a taste of home. This is my new go to recipe for the cold days and the homesick moments. Thank you so much for publishing the recipe
You’re so welcome, Kristina! 😊 I’m glad it brings back nice warm memories! – Meggan
I don’t remember ever making a stovetop recipe with ground beef that didn’t brown the meat first. But I looked at several other Cincinnati Chili recipes and they all said the same thing. So I guess that is how one does it. I liked this recipe the best because it sounded better with the chicken broth instead of water and a couple other things that led me to believe it was a better recipe. Also it’s quicker, as it uses way less liquid, hence you don’t have to cook it for three hours.
Anyway, it came out great. I cooked it a little longer than the recipe said; it seemed a bit thin after 25 minutes. But that maybe just me. I never had the original.
I’m so happy you enjoyed it, Jeffrey! Thanks for taking the time to write and trusting my recipe! – Meggan
Being from Southwest Ohio originally and now living in Denver, Colorado, this recipe “took me home “last night! You can’t compare head to head to a physical location, but we did grab a can of skyline chili from our local King Soopers grocery store, and this version had similar flavor and taste, but was a bit beefier, which everyone preferred! Thank you for sharing this recipe with us!
You’re welcome, Mike! I’m glad you all loved it! – Meggan
Made a half batech, and the Oregano seemed high. Overall it is also very sweet. Any hints on getting it a little more not sweet.
Hi BJ, sorry it came out sweet. You could add a little more chicken broth and maybe some Worcestershire to balance it out? Sorry again! – Meggan
Douce the top of your chili with Louisiana hot sauce or tabasco sauce! (Make sure the chocolate you use is unsweetened bakers chocolate) 🤗
Finally found a recipe that tastes like the real deal! I recently moved to Kansas and let me tell you- Kansas does not do chili!!! Thank you for posting this!!!!!
You’re so welcome, A.! 😊 – Meggan
You would never put beans on a cheese coney!
Hi Tyler, while you are right, some people enjoy them with beans. Thanks for writing, please let me know if you try this recipe! – Meggan
I’ve made this several times exactly as written (unusual for me) and I must warn you, it’s addictive and you’ll be sad when it’s gone. Have it with the works.
Thanks, Dave! – Meggan
Hi Debbi, thank you so much for taking the time to write. I’m sorry this chili recipe didn’t meet your taste expectations. I hope you are able to tweak this recipe or find one closer to one you love. I’m so sorry. – Meggan
And needs cumin
My husband and kids are from Cincinnati, I lived there for 20 years. We are picky.
Hi Teetop, sorry you didn’t like it. I’m not sure why it was too sweet or sour without more information. I wish I could help. I hope you find a recipe you enjoy. – Meggan
We have frequented Skyline Chilis in a few states/locations, but unfortunately do not live close to one. Not only is this recipe easy & delicious, it tastes just like the real thing! Now we dont have to miss Skyline, we make our own….we just stock up on their hot sauce 🙂
Thanks for another great recipe.
You’re so welcome, Elissa! 😊 – Meggan
So my husband and I pick a football team each week during the season and cook something known for their city. We have put off the Cincinatti chili because we just couldn’t imagine it. But then we decided why do we do this if we aren’t going to try something we never imagined. While this isn’t going into a regular dinner rotation (only because the spaghetti makes it rather heavy for us), it will be a regular football season rotation.
A few things, I guess I wasn’t supposed to brown the beef ahead of time – I should have read better but I was also browning beef for a baked ziti so it worked out planning-wise. Anyone want to tell me how that affects the chili in the end? I was so confused on the amount of chocolate because the whole package said it was 1 ounce, but I thought a square was an ounce so not sure how much to use.
I also found something missing when I tasted it and ended up adding more brown sugar and more salt. Maybe just my taste. We both went for the works on toppings and think it was fantastic. Can’t remember the last time we ate oyster crackers.
Thank you for the recipe. This was a fun experience for us.
You’re welcome! Thank you for taking the time to write and share! – Meggan
Cooking the meat in the liquid is a game changer.
It seemed weird to me the first time I did it that way, but it’s what makes the meat not clump together and it’s super soft. It’s a complete change in the texture. There have been other times I’ve cooked my hamburger in the liquid of a recipe instead of browning first because I wanted that texture.
Taste aside, the texture of Cincinnati chili comes from cooking the meat in the liquid and not browning it ahead of time.
Excellent recipe! The perfect imposter. I modified it a bit with a couple bell peppers, 2 jalapeños, and a habanero. The only thing I would change, next time I will cut the allspice by half.
Can’t wait to make it again!
So glad you enjoyed it, Doug! – Meggan
This is a great recipe! I made a few minor adjustments: added a bit of finely chopped red pepper to the onions, substituted a heaping tablespoon of cocoa powder for unsweetened chocolate, and blended up a can of diced tomatoes, since I had no tomato sauce on hand. It was a bit watery, so I used a full 6 ounce can of tomato paste, too. I was really skeptical about boiling the ground beef, but I think that was actually an important part of marrying the flavors and making the meat more tender. I also was not sure about the cloves, cinnamon and allspice, but the finished sauce was good. We enjoyed this twist on old favorites.
Thanks for writing, Lyda! I’m so glad you all enjoyed it! – Meggan
This recipie was great. I made a half batch for dinner. I’ve tried other Cincinnati Chilli recipes before but this one is by far the best. Full of flavor and easy to put together. 5-way for this girl. I’m going to Ohio in October and am looking forward to trying it where it was created.
So happy you loved it! I hope you have a great trip! – Meggan
Hi, do you mean tomato soup or tomato sauce for recipe?
Hi Chloe, it’s tomato sauce. Please let me know if you have anymore questions! – Meggan
Unusual and delicious! I had never tried this before, but my husband saw it on a you tube travel show and requested it. I loved it, and made it exactly as written.
So happy you loved it! Thank you for trying my recipe! – Meggan
This is an awesome recipe. Thank you so much!
Thanks for trying it, Brady. So glad you enjoyed it 🙂 – Meggan
Outstanding! Best chili recipe and very authentic. My family says that I have upped by chili making skills. Easy recipe and is now the only chili that I want to make and the only one my family wants to enjoy. Well done!
Haha I love that Denise! Thank you for trying (and mastering!) my recipe. Keep up the great work 🙂 – Meggan
I forgot to give it 5 stars!
Thank you!!! 🙂 – Meggan
You are my absolute hero! I have been trying to replicate the flavor with many different twists on this recipe and this one nailed it! On top of that, this only takes 1 hour to cook rather than 3 so it doesn’t stink up the house. This is the recipe I will go to from now on! Also, I used 85/15% fat ground turkey and I could not tell the difference in flavor. Thank you!
Awwww thank you David. Thank you for trying my recipe 🙂 – Meggan
I just made this and it turned out great! It was slightly bland so I added a bit more salt than 1 teaspoon, but after that it was perfect. I like that you use Worcestershire sauce, some other Cincinnati Chili recipes omit this important ingredient. I saw a recommendation to use small red beans instead dark red kidney beans, which I guess is more authentic for Cincinnati Chili. I got them from Amazon, Iberia brand. Anyway, I had it 5-Way and it tastes really close to Skyline Chili, so good job. 👍
Thanks so much, David. Glad you enjoyed it! – Meggan
Nice job and it really tastes so authentic. We grew up in SW Ohio, so we have tried many versions. Leave out the chili powder and you are close to Skyline Chili.
This is great! I’ll have to make it again with the chili powder, obviously I’m trying to mimic Skyline here. Good info, thank you so much, and high praise! I appreciate your comment. Thank you so much! -Meggan
I FINALLY made your recipe EXACTLY as stated (except a 1/2 portion). It is amazing and I would not change a thing as it tastes tastes great. I had Price Hill chili at their restaurant in Cincinnati a few months ago and really loved it. This is extremely close to that. I still have leftovers after 2 dishes, my wife tried some but she was a bit turned off by the cinnamon and clove – but this review isn’t about her. 🙂 There could be some minor tweaking involved, but really, I don’t think so – I think it is good to go as is! I served mine 4-way BEANS – added the beans into the pot during the last 5 minutes to warm.
Hi Ray! You cracked me up, thanks for taking the time to write! I’m so happy you enjoyed it as is! Thank you again and please write back if you have any questions! – Meggan
I was skeptical I would be able to pull this off and have it taste like my favorite Cincinnati Chili at a local place. But, it turned out even better than I expected. I halved the recipe for my husband and I and it was so flavorful and delicious. Even my husband said it was amazing. Now, I’m sad I made half a batch because we finished it for dinner and the next day’s lunch! I’ll definitely be making this again, soon!
Thank you so much for writing, Mark! I’m so happy you both loved it! – Meggan
excellent loved it just added some cayenne and red pepper with onion on top
Yum! So happy you enjoyed it, Sandee! – Meggan
I make this once or twice a week for friends and family. This recipe is a little bit thicker, more pungent (with the extra cinnamon and cloves) and less spicy compared to most Cincinnati chili I’ve tried but I prefer it this way. Though I do brown the meat a little with the spices and onions before adding any liquids.
Thank you so much for sharing, Jeffrey! I am happy it’s become a favorite go-to recipe! Take care! – Meggan
This was the closest tasting recipe I have found to Skyline chili. My son gave it 9.5 out of 10 rating. It is the most aromatic chili recipe out there! Delicious!
I’m from Cincinnati and have eaten Skyline all my life. I wanted to be able to make a great Cincinnati chili recipe because Skyline at the restaurant or even purchased in a can is EXPENSIVE!
Great recipe, but to make it perfect and authentic, I made the following changes:
-add 2 teaspoons cumin
-I about halved halved the “sweet” spices (cinnamon, allspice, cloves). These should be noticeable, but subtle. I will also experiment with adding bay leaf and paprika in the future.
-THIS IS IMPORTANT: In order to get the consistency of real Skyline chili, I sent the cooked mixture in batches through the blender at “mix” setting until a fine and even consistency. Real Skyline isn’t chunky like traditional chili recipes. It is more soupy.
My husband loved this. He grew up eating Cincinnati chili and he loves cloves and allspice. I’m not a huge fan of those two spices so it was a bit overwhelming for my taste. I won’t say it was bad, my husband loved it, but this type of chili really can take some getting use to if you’re more of a fan of traditional Tex-Mex style. Maybe next time I won’t put so much clove and allspice.
Fantastic recipe. I did make one mistake and had to do one substitution. The mistake was I browned the ground beef separately. The substitution happened as I realized late in the process I was out of Apple cider vinegar. I had 5-6 other vinegars (white, red wine, rose, champagne, and a cranberry pear). I settled on the only other one I had, balsamic. I’ve got to say it worked very well. I probably went a little heavy on the allspice and cloves as I just has whole ground them with the mortar and pestle. That fresh they were a bit strong. I’ll be interested to see how it changes when I get to the leftovers. Thank you Meggan!
You’re so welcome, BobB! I hope the leftovers are amazing! – Meggan
Very good chili, probably the closest to skyline out of all the chili recipes I’ve tried! I do have one question if you don’t mind, why did you choose chicken broth over beef broth?
Hi Joe, the reason why I use chicken broth instead of beef broth is something I’ve read in The Food Lab and “because Kenji says so.” However, the reason HE says so is because, and I’m paraphrasing his book The Food Lab: “There is very little beef in canned beef broth. Food manufacturers are lazy and concerned about their bottom line… instead of simmering veal and beef bones, they use natural and artificial flavorings. According to the USDA’s guidelines, beef or pork broth only has to have 0.007 ounces beef protein present for every ounce of water. So beef broth doesn’t taste much like beef. Their flavor, if any, is enhanced with yeast and vegetable extracts. Chicken broth will have more/better flavor overall because it is cheaper to make.” I hope this is helpful! Here’s another article I found online which discusses this and also reference’s Kenji’s info on the subject. https://lifehacker.com/use-store-bought-chicken-broth-instead-of-beef-broth-fo-1755022375. I’m so happy you loved the chili! – Meggan
Hi! Prepping to make this, sounds delicious. Can you please clarify if the chocolate was left out intentionally on the slow cooker instructions. If it should be added, at what step? Thank you!
Andrea
Hi Andrea, thank you for writing. I’m sorry for the confusion. Error on my part! It goes into the pan along with the garlic and oregano, chili powder, allspice, cloves, and cinnamon, before the mixture is added to the slow cooker. I’m correcting it now. So sorry again! I hope you love it! – Meggan
I just made this chili and it is AMAZING. I think the steps in your recipe are just as important as the ingredients themselves. I think adding the chocolate/spices directly to the pot and letting them simmer for about 30 seconds really helped bring out the flavors. Also, letting the ground meat cook IN the sauce made a huge difference, too! I’ve always browned my meat beforehand, but cooking it in the sauce really seemed to help it soak up the flavor. This is definitely my new go-to chili recipe!
Thank you for the lovely comment, Amy! I’m so happy you loved it! – Meggan
I saw this recipe about an hour ago, and decided I had to make this right now for dinner tomorrow. This was one of the rare times I actually had every ingredient (except unsweetened chocolate, which I subbed with a couple tbsp of cocoa powder.)
My only experience with Cincy chili is from Skyline, which I love. Right now at 10:35 PM, my whole house smells of Skyline Chili, and I want so bad to go eat a bowl, but I’m gonna wait until dinner time tomorrow. I’ve only had a taste of it, and it is spot-on. Thanks for sharing this awesome recipe!
You’re so welcome, Bob! I’m so happy you love it, I hope it’s even tastier tonight. Take care! – Meggan
Not very good. Did not taste like cincinnati chili
Hi Amanda, I’m sorry this recipe didn’t meet your expectations. Hopefully you find another that does. – Meggan
Such a great and easy recipe!!! Big flavor. I’ve made it multiple times and it’s perfect every time. The only thing I tweaked was that instead of putting the raw meat directly in, I cook it separately in a pan until its about 3/4ths of the way cooked (plus added more chili powder and garlic powder to the meat while its in the pan), drain the excess fat and then I add it into the mix with everything else. I think this gives it additional flavor and a little bit less fat. Delicious!
I’m so glad you loved it, Judy! Thanks for writing. Take care! – Meggan
I’ve never had Cincinnati chili but I’ve been dying to try it. I followed this recipe exactly and according to my boyfriend who loves Skyline Chili it was spot on.
I subbed impossible ground for the ground beef and added a can of kidney beans at the end and it was perfect.
Thank you for this recipe!
You’re so welcome, Roz! Thank you for trusting my recipe, I’m glad it was adaptable and you both loved it! – Meggan
Please ignore Dodie’s cut about Skyline Chili; that’s just westside talking. Those other places are good too, but Skyline is best known for a reason.
I made this tonight for dinner and loved it! I added 2 tsp of Better Than Boullion beef flavor. I didn’t have allspice so omitted that. Will definitely make again!!!
Thank you for the comment, Regina! I’m glad you loved it! – Meggan
Not one chili parlor in cincinnati uses chocolate in their recipe.
Hi Frank, thank you for sharing. – Meggan
Cincinnati is my hometown, and though I now live in Atlanta, I would never eat chili in Atlanta. These people don’t know what they are doing. This is a great recipe, but something is missing, I’ll have to ask my mother. It may be cumin? Anyway, nice job. I will say that every hill of Cincy has their own flavor and Skyline chili is despised by locals. That’s for people who are passing through town. My parents went to Delhi Chili on Delhi Road until the owner died, right behind the counter. His wife retired and moved away. I hope she’s enjoying a beach! 🙂 Best chili, and not easily replaced. Gold Star chili is another chain, and they, like Skyline, make a canned retail product that is at best, meh, and more like yuck. Your recipe is better. I will say that some people grind onions and brown those, then add the meat. it adds a distinct flavor and since you see no onions, it’s hidden. 🙂 Price Hill Chili is one of the best, But my mom and I swear by Empress Chili, now that Delhi is no more with Camp Washington being a close second. One thing I think is import, you have to shred the cheese right. It needs to be super finely shredded and should be mounded about four inches high – I’m not lying. I wish I had a way of sending you images of these old joints, they are still there, right in the heart off Cincy. 🙂
Hi Dodie, I’m thrilled to hear that you enjoyed my recipe. I would love to know your mother’s thoughts on what may be missing! And thank you for letting me in on the secret with grinding the onions, this is a fantastic idea and I will definitely be trying this tip when I make my next batch. Take care and thank you for sharing your tips and memories with me! If you ever have more tips or memories to share, please write!- Meggan
do I cook the hamburger first?
Hi Lois, sorry for the confusion. No, the ground beef doesn’t need to be cooked first. You can add it to the tomato-onion mixture after step 2 then bring to a boil. Take care! – Meggan
Why chicken stock? Does beef stock not work?
Hi Rick! If you know Kenji from Serious Eats or have ever heard of his book The Food Lab, he talks about this sometimes. So the reason why I use chicken broth instead of beef broth is “because Kenji says so.” However, the reason HE says so is that, and I’m paraphrasing his book The Food Lab: “There is very little beef in canned beef broth. Food manufacturers are lazy and concerned about their bottom line… instead of simmering veal and beef bones, they use natural and artificial flavorings. According to the USDA’s guidelines, beef or pork broth only has to have 0.007 ounces beef protein present for every ounce of water. So beef broth doesn’t taste much like beef. Their flavor, if any, is enhanced with yeast and vegetable extracts. Chicken broth will have more/better flavor overall because it is cheaper to make.” I hope this is helpful! Here’s another article I found online which discusses this and also references Kenji’s info on the subject. https://lifehacker.com/use-store-bought-chicken-broth-instead-of-beef-broth-fo-1755022375. I hope this helps! – Meggan
Love it!
Hi Meggan,
Great base of operations. As a native Cincinnatian and Greek chili nut I appreciate your recipe. The cinnamon and chocolate are an absolute must. As a cook im weary of the sweetness depending on the tomato sauce (which could be packed with sugar), I went with the cinnamon and chocolate first, a little less brown sugar, and just a dash of the cloves and all spice. A bit sweet, so I doubled the cumin. Here’s the thing I think it’s missing…TIME! I made it in the morning after breakfast, left the Dutch oven on the warming spot and by dinner, BAM! All those intricate flavors got mushed together (that’s a technical term…) and it was great. A dash of ground cayenne pepper, just enough to hit the edge of your tongue, not to linger. People think Gold Star chili has “more” pepper, the hot dogs they use have crushed red pepper in them. Fun!
It was very bland. I was so disappointed. Followed the directions and ingredients to a T.
Hi Sue Ann, sorry you didn’t care for it. Hope you are able to adjust it to your liking next time. – Meggan
There is no way this recipe is “gross”. Rude AND untrue if you love chili. This is my family’s favorite chili recipe! There’s a restaurant in northern Michigan that makes their famous chili and we’ve noticed it tastes almost identical to this recipe! Well, sadly that restaurant just announced they’re closing soon for good and we are SO happy we were lucky enough to stumble across this recipe, it’s perfect! We eat it right out of the bowl with oyster crackers. Great job on this one.
Hi Marlee, thank you so much for your comment and support! I’m so glad you found this recipe and can continue to enjoy this chili! Thank you again for taking the time to leave a note, I appreciate it! – Meggan
Gross. Waste of money for ingredients.
Hi Rose, sorry you think it is gross. I hope you either try this recipe out or find another recipe that you prefer. – Meggan
This is pretty fantastic. There is something off about it but I can’t figure out what it is. Maybe the clove or allspice? Either way it’s a great base to further experiment. I miss Skyline and Gold star chili and glad I ran across this. Thanks for the recipe!!
You’re welcome, Bret! I hope you are able to tinker with it in the future and make it how you love! – Meggan
This is legit Cincinnati Chili. It reminds me so much of the versions found in the little neighborhood chili parlors around town. We made 3-ways, cheese coneys and even tried the party dip made with Cincinnati chili and cream cheese. All were a hit with the those who had never tried Cincinnati chili, and it gave my family and I a taste of home!
Hi Jason, that’s so great! Thank you so much for your nice comment! I’m glad it was a hit. (I’m adding the party dip to my list right now! YUM!) Take care! – Meggan
Way to sweet and just odd. I made chili dogs and it just wasn’t my thing.
Hi Jp, sorry this chili wasn’t to your liking. I hope you try one of my other chili recipes! Take care! – Meggan
This recipe is amazing. I lost an old recipe I had and came across this one. Just made it for my family and my husband said I should make this and sell it to a restaurant.
Thank you so much for your comment, Tammi! I’m so happy they loved it! – Meggan
Great, easy recipe. I didn’t have unsweetened chocolate so I just substituted with 3 T of Organic Cacoa Powder. I also didn’t have any fresh garlic so substituted garlic powder. My family said I can make this ALL THE TIME! It was just so delicious.
That’s wonderful, Kathleen! I love it! I’m so glad it was a hit with your family! – Meggan
This chili is mean. Followed the recipe pretty closely but took a couple tips from the comments–added a teaspoon each of paprika and cumin, and cooked it for an hour or so instead of 20min. I also hit it with an immersion blender towards the end, which was a great move.
I have limited experience with Cincinnati chili and had never made it before, so I don’t have a great sense of what “authentic” is here, but whatever this is it’s really good.
Hi Dirk, I’m so happy you enjoyed this! Take care! – Meggan
I made this and just finished my first bowl. ITS WONDERFUL! I put mine on shredded lettuce, topped with some diced onion and sour cream.
My only suggestion is to cut back on the clove IF you’re sensitive to it like I am. For me it overpowers the other flavors.
All in all though this was a spectacular recipe and one i will be making again!
Thank you for sharing it.
Hi Connie, I’m so glad you liked it! I hope you’re able to adjust the clove to your liking. Take care! – Meggan
I swear I gave it five stars …. its showing four & I can’t edit so HERE !
LOVE IT. And everyone I shared it with loved it too.
Amazing! I turned mine into a clean version but still amazing.
Hi Tracy, happy you loved it and were able to modify it! Take care! – Meggan
We ate this right after the simmer and didn’t love it. The clove was a little too forward. However, we had it for lunch the next day and it was great. The flavors melded overnight. We added some cayenne because we love a kick. If I did it again I’d cut the clove by 25% or so, and add some cayenne and cumin. Also, I used semi-sweet morsels which seemed to work just fine.
Hi Wilson, sorry about that! I’m glad it was great the next day. I hope you’re able to adjust it to your liking next time. Take care! – Meggan
To make the ground beef fine enough I add the meat to the water and use a hand mixer to blend before heating the water. Also I agree with the review that said onions are a topping only. True cincy chili doesn’t have them cook into it. The chocolate is completely necessary as it adds the smoky flavor. I subbed beef broth for chicken and I always add a bit of nutmeg. It knocks it out of the park! Overall a good recipe.
True Cincy Chili uses Pureed onion, and a good bit of it.
This is good and has some awesome Greek flavors! As a Greek it reminds of stifatho beef stew. The only thing missing from the recipe is cumin. So I added 1.5 tsp or so or to taste. It makes a big difference and enhances the overall flavor. Overall, great recipe. I definitely enjoyed it.
Hi Christina! Adding some cumin sounds delicious! Thank you for the suggestion! – Meggan
I used to crave taco bell ground beef. Finally I looked up the ingredients in the seasoning they use … cumin!
Now I add it to all my recipes that require ground beef. Its surprising the difference it makes.
I put it in the chili too along with some cayenne.
Just thought I’d share. Have a great day.
Excited to try this recipe tonight…….hoping that it’s the next best thing to being in Cincy to watch my Os play the Reds.
Hope you enjoyed Jeff! – Meggan
I use internet discovered recipes so very often and this is the first time I have paused to write a review. As a former Buckeye now living where Skyline Chili is only found in cans and frozen form (which is way better than nothing), this is THE BEST Cincy chili recipe I have come across. It was even closer to the mark on day two. Thank you, Meggan for pulling this together. I am giddy knowing that something this close to the real taste is just a little bit of chopping and boiling away. WhoDey! and O-H!
I’ve never had Cincinnati Chili, but I cannot wait to try your recipe!
Thanks Elizabeth, I hope you enjoy! – Meggan
A friend from Cincinnati came here and made me the famous chili from there. It was amazing but she didn’t give me the recipe and for years I’ve been craving it. I made this recipe and it was exactly like it! I am thrilled to have this recipe and if you are wanting a true Cincinnati chili recipe, you will love it! I give it 5 stars!😊
Hi Sheryl, so happy you finally found the recipe! Thanks for the comment. – Meggan
First time making it and was a complete hit!!
Thanks John! – Meggan
How do you get the ground beef so fine? Do you chop it or just boil and stir?
Hi Susan, we break it down once we add it to the pot while it cooks! – Meggan
I have always been told to use cocoa instead of chocolate. 1 Tablespoon! But I’m from Kentucky, and true Cincinnati folks may claim that’s why mine is different. lol!
Hi Sandy, I’m sure it tastes just as great! Hopefully one of our Cincinnati readers can chime in. Thanks for the comment! – Meggan
Great recipe. The key is to make 1 day in advance and chill overnight then skim off the fat. So many recipes are at their best the next day, No exception with this Cincy chili or Skyline.
Thanks for the tip! – Meggan
Agree completely!!!! I’ve always done this. My family thinks I’m crazy. They’re wrong.
Good recipe, good flavor. One thing though- There is no chopped onion in Cincinnati chili. If you’re after the real thing, that’s kind of a deal-breaker.
Just want to be absolutely, sure; so, don’t brown the ground beef, just boil it with the spices? *Never made chili that didn’t require browning it first. Thank you!
That’s right Marie! Hope you enjoy. – Meggan
I just made it exactly as you posted & it is incredible, I hope there is some left to put on the pasta as I keep ladling out samples!! Thank you!!
Hi Jeanne, thanks! I’m so glad you like it! – Meggan
I used gold fish crackers for toppings
Sounds great Emma! -Meggan
Just made this tonight. SO good!! Diff from my usual recipe- cause I was too lazy to look for it, so I just googled and picked this one. I didn’t use cloves or chocolate- but everything else. Turned out SO SO good. (I was thinking.. chicken broth, really? But I did it) I probably added 50% more tomato sauce, cause I had it. Perfect amount of flavor. 100% – great recipe.
Going to try this tonight! We’ve been using Cincinnati Chili packets for years, but I’m out and we need chili for the Buckeye game tonight. My daughter is skeptical, but with so many positive reviews, it’s game on!
This was a dead ringer for Cincinnati Chili! I haven’t had it in years and it took me back to another time in my life. Thank you so much for the recipe and the trip down memory lane 😁
Seems to me that SinCity Chilli is a riff on Mexican Mole’. This is a good recipe but I prefer the more intense flavors of a good mole’ base.
Sorry, but a big fat no on the ground cloves, and you missed paprika. Check any recipe for the meat sauce for pastitsio or moussaka, and you’ll be really close. That’s where this “chili” came from.
Hi Guy, you can absolutely leave out the cloves! That’s what is one of the things I love about chili in general, it can be made to preference. 🙂 – Meggan
This recipe is spot on. I love that you have the chocolate, some people don’t put it in.
This recipe rocks! Have made this several times and just love it! I make mine with 80/20. To make it leaner, partially fry the beef separately (to pink) to render out some of the fat. Drain that off then follow the recipe. Me, I love the flavorful fat. 😋
Was a great recipe though I might have gone a bit lighter on cinnamon and cloves. I suggest using 90-10 ground beef. 85-15 is hard to find in my area and 80-20 is too fatty.
OH MY GOODNESS! This recipe is spot on authentic! My other half has been begging me to make Cincy Chili forever. So I found my way to Culinary Hill and gave it my first go…even substituted TURKEY for the beef…and no one noticed! Not even my Ohio mother-in-law! Absolutely delicious and tastes like the original Skyline. 5-way all the way…thats the only way to roll! My first Culinary Hill recipe and I’m hooked! Thanks for the easy to read and follow directions and commentary, substitutions and multiple ways to cook (i.e.: Pressure Cooker, Slow Cooker, Stove top, etc.)
Tonight…on to Ground Turkey tacos…just don’t tell my family it’s turkey…my guess is they’ll be too busy gobbling it up to even notice!!
Thank you again from your newest fan!
As a Cincy area native living in LA, I always have a longing for the real hometown chili you can get at restaurants in the area there. I’ve tried many a recipe to recreate something close and I have to say this is the best I’ve found and delicious! It just seems to have the right balance of everything that makes Cincy chili great (and I used a 90/10 beef even to make it a tad healthier). Thank you!
I haven’t made this yet. I’m considering the crockpot, but even if stovetop, do you grate or chop the chocolate before adding, or just add the square whole?
This is the best Cincinnati chilli I have ever made! Flavorful, smooth–the perfect mixture of flavors. So simple and quick to make. I forgot to buy onions, but I had one red onion at home which I substituted instead and still had great flavor.
Wow! Thank you Alex! I’m so glad you liked it! -Meggan
you know you’re in cinci when you can smell the chocolate in the chili….
Yes!! There is nothing quite like it. The smell takes me right back to my grandmother’s kitchen.
Absolutely fantastic! The best chili we’ve ever had. Made it in an instant pot (20 minutes) and then moved the insert onto the stovetop to simmer and cook it down. Served over spaghetti with cheddar, chopped onions, and a little bit of jalapeno. Fabulous! Our dogs loved it too- they are still waiting in the kitchen in case we have some more plates to be licked 😆
What settings / times / release / etc. did you use to make this in the Instant Pot?
I would like to try this recipe but want to use my Instant Pot.
As a former Cincinatti resident you left out the chocolate! Non sweetened cooking chocolate makes the difference. Try it
No, the recipe says 1 oz unsweetened chocolate.
I was also thrown off, because there’s no chocolate in the video…. but listed in the recipe.
Trying this tonight, in the slow cooker, while I work.
Hi Juli, sorry about that. I have reworked the recipe to include chocolate, now I just have to make a new video! Hopefully in the next couple months it will be ready. And I’m going to include all the measurements in the videos from now on, too, so if you want to actually just cook from the video, you’ll be able to (more or less). Thank you! -Meggan
Did you miss the cocoa in the recipe!?
Hi Dwight, I actually made a change to the recipe about a year ago. I previously didn’t have any chocolate in it, but many people thought I was crazy, so I tested it and added it to the recipe. 🙂 -Meggan
I’m making this tonight! Ironically, the first time I had Cincinnati style chili was in Milwaukee at Real Chili! Can’t wait for dinner:)
I have never heard of Real Chili! I need to find it. I’m a Waukesha native. I hope you liked the recipe, and thanks for the restaurant suggestion! 😀
I’m pretty sure Real Chili closed in the mid ‘90s 😔. The one I used to go to was near the Marquette campus. Dinner was delicious! Thanks for the great recipe.
Real Chili still exists…but I think you’re probably thinking of the Chili Bowl, which had an east-side location that indeed closed in the early ’90s. They definitely had Cincinnati-style chili (I worked there briefly), but I don’t think Real Chili does. The “regular” chili at both Real Chili and the former Chili Bowl is based on the recipes at Chili John’s in Green Bay, which (at least as of a few years ago) is still open and still has several varieties of chili, including Cincy-style.
You explanation of 3,4, & 5 ways are incorrect! A 3 way is noodles, chili, & cheese. A 4 way is the same as a 3 way with the addition of either beans or onions. A 5 way is the same as a 3 way with the addition of BOTH beans & onions.
You are so right! I was like… how did I get this wrong, I copied it from the Skyline website?! I totally got it wrong. It’s fixed now. Thank you so much!
I would like to try this as soon as I get paid. I am thinking since I am allergic to beef to use ground turkey. That should be browned up in a frying pan instead of boiled.
One more little clue is to those who say and like how skylines chili is a little more creamier than other cinncy chili. Corn starch. This recipe would use about two tablespoons.
Sorry. 2 teaspoons
Hi Meggan. Great discussion on chicken vs. Beef. Im actually related to the Lambrinides by way of my great aunt married johnny Lambrinides , son of Nicholas the founder. I can remember growing up my grandfather talking about how they would get together and he would make some skyline. Never telling what was in it thow. My grandparents would always make their on version and swear theirs was better. Very competitive. See my grandfather favored a version of cinncy chilly called Dixie chili which uses more garlic and vinegar and which is less sweet. No one would ever write down the resipe. They added everthing by memory. One thing they did do while mixing the spices is the meat was added to the marinade of tomato paste, vinegar and water and let rest so the vinegar would tenderize the meat before adding the remainder of ingredients. Then everything was simmered together for hours. I always tried to get my grandparents to give me the recipe and all they would ever say is come on over and we’ll make up a batch. I was to naive to realize to write it down. But then again, no one ever did. I’ve been trying my self for years to replicate this recipe and this is close. One thing i will say is i remember asking my grandparents about the use of cocoa powder in it and alls i remember is their big old grins. That meant yes. See the big argument on the web over chocolate or not stems from some who say chocolate is an allergen there for must be disclosed on their packaging. Since its not on there, people say its not in there. Wrong. Cocoa powder is not chocolate. It is made from cacoa bean. It is not a nut. Chocolate is made from cacoa and coconut oil. Introducing the nut .
Just a little known fact that i have found while researching this recipe.
I will have to try this. I live in Cincinnati and LOOOOVE Skyline and the other favorite Gold Star. We also dump it over fries with shredded cheddar on top. We put it on cheese coneys (bun, hot dog, chili, mustard, onion, shredded cheese). And Skyline dip, layered in a pan, bottom layer is cream cheese then a layer of chili topped with, as always, shredded cheddar. Heat in oven until cheese on top melts. Served with Fritos scoops or nachos
I’m just curious, why use chicken broth instead of beef broth?
Hi Chris! If you know Kenji from Serious Eats or have ever heard of his book The Food Lab, he talks about this sometimes. So the reason why I use chicken broth instead of beef broth is “because Kenji says so.” However, the reason HE says so is because, and I’m paraphrasing his book The Food Lab: “There is very little beef in canned beef broth. Food manufacturers are lazy and concerned about their bottom line… instead of simmering veal and beef bones, they use natural and artificial flavorings. According to the USDA’s guidelines, beef or pork broth only has to have 0.007 ounces beef protein present for every ounce of water. So beef broth doesn’t taste much like beef. Their flavor, if any, is enhanced with yeast and vegetable extracts. Chicken broth will have more/better flavor overall because it is cheaper to make.” I hope this is helpful! Here’s another article I found online which discusses this and also reference’s Kenji’s info on the subject. https://lifehacker.com/use-store-bought-chicken-broth-instead-of-beef-broth-fo-1755022375
I love all chili but try adding peanut butter its awesome.
Hi there!! Love Cincinnati Chili and super excited to try. I don’t mind boiling the beef. Just wondering if you skim off any fat as it simmers or if you leave it alone?
Hi Sean! So glad you found my recipe. Skimming fat is a personal choice. I would say a lot of flavor is in the fat, but I know it grosses people out too. I think it also depends on what type of beef you choose. In the recipe I recommend 85/15. To me, this is lean enough that I don’t feel compelled to skim the fat. If you were using 73/27, though, I’d probably skim some fat. Personal choice. Do what makes you happy! Thank you so much and I hope you love it, if you try it! Take care!
I haven’t thrown it out! I normally eat things that most people find repulsive like Kim Chi. Curry both middle easten and Thai. Well people in this area that is. This is growing on me though the cinnamon, cloves and allspice on beef is interesting just not expecting it I guess. I’ll have to make it for my wife though. I’ve pampered her to much with the food I know she will like. I believe it’s time for her to branch out.
Ah yes, nothing like a stinky vat of Kim Chi on your counter to start the day off right! But seriously we made it in culinary school, that was my first exposure to it but I loved it. And all the curries, at least all I’ve had so far. I’m taking an International Cuisine class starting in February so I hope after that I have a clear understanding of all the curries. I’m basically stuck on Tikka and Vindaloo at this point! The Cincinnati Chili is weird for sure, “on the tails of the distribution” as my husband would say, but after a few bites I realized that I really liked it. I have to give those Ohio people credit for their madness! I can’t wait for your wife to try it – I’m just imagining her scowl now. 🙂 Take care and have a great weekend, thanks for playing nice!
I don’t know if it’s good but it’s not bad just different, I’m from the PNW. It’s edible which is good.
Edible is good, yes! Ha ha ha! I can’t tell if you’re giving a wry smile or rolling your eyes while you were writing your comment. But thanks for not firing me!
Cincinnati Chili is one of my favorites so I was glad to try out your recipe. It was wonderful! Delicious AND easy to make, using staples I already had in the house. I will halve the amount of chili powder next time because I like my chili on the mild side. Perfect meal on a cold winter day! Thank you!
I see posts about boiling the meat but instructions don’f mention it
Hi Bob, Step #3 says “Stir in beef and bring to boil.” You’re not boiling it in water, but I think this is what everyone in the comments is referring to. If you have other questions just let me know. Thank you!
My family ate at Skyline while passing thru the Cincinnati area a couple of years ago. This recipe brought back all the delicious memories! It was just so good! I buy beef in bulk and thus used 80/20. A lot of grease floated to the top as it boiled, but I was able to skim off almost all of it while it simmered. I thought about boiling the beef in water first next time, as some other posters have done, but I think I’ll just do it the way it calls for. I’m sure the whole dish benefits from the meat cooking in the seasoned broth, and again, it skimmed easily. Thank you for a keeper!
I live in Cincinnati and love Skyline, and also make my own Cincinnati chili often. I feel I should mention that it seems very unlikely two pounds of raw ground beef will be cooked all the way through in 15 or 20 minutes, even at boiling. My recipe call for boiling an hour to an hour and a half, and that’s only using one pound of ground beef. Just be careful, make sure it’s fully cooked.
Hi Mimi, thanks for your comment. It has never taken longer than 20 minutes for me to cook that much meat – maybe it’s because I use a gas stove?? But then again boiling is boiling. I will read up on the subject and ask some of my chef instructors at culinary school and see what they think. Thank you!!!
I feel very wierd about boiling the ground beef. Could it be fried and then added? Or is this specific to Cincinnati chili
Hi Katie, I think this is specific to Cincinnati Chili. But I understand completely, and you’ll still get the overall gist of the recipe if you fry and then add the beef. I feel weird about boiling ground beef, too (but I tried it, I liked it). Feel free to do whatever you want! Consider this recipe a blank canvas for your own ideas. Thanks for the question! 🙂
A little late to the party I know, but I just wanted to say the reason for billing the beef vs. browning it first is for the unique texture, as well as soon the beefy flavor to the water. It creates a finer texture characteristic to Cincinnati chili (I also use an immersion blender after it’s cooked to break up any chunks).
It’s best to boil the beef the day before, refrigerate it, skim the solid fat, then proceed with the recipe.
This is so crazy because I just sitting here calculating amounts for a 3x recipe for Cincy chili for my husband’s birthday party this weekend and this recipe pops up on my feed! My husband is not even from Ohio (I am) but Cincy chili is his favorite! My mom’s recipe has the same suspect ingredients: allspice, cinnamon, cloves and she puts in unsweetened bakers chocolate. We live in NC now and I know our guests are going to wonder what the heck is going on with chili over spaghetti! Anyways, it is really the best though and I always try to make a point to stop at a Skyline whenever I’m back home.
You should be a part of a contest for one of the most useful sites on the web.
I’m going to recommend this web site!
I was looking at several different recipies of Cincinnati Chilli and when i came across yours, it was a definite yes! My husband and i both loved it!
Thanks for the awesome recipie!
Hi! Growing up in northern Kentucky (right across the river from Cincinnati) we eat this a lot! Just some friendly info….
2 ways are spaghetti and chili
3 ways are spaghetti chili and cheese
4 ways are spaghetti chili cheese and onions or beans
5 ways are all the above
One chili parlor ( that’s what cincinnati chili restaurants are called here) makes 6 ways which are all the above with added fried pepper rings on top.
Just thought you might like to know 🙂
I can’t wait to try this version!
I definitely want to know! Thank you Jill. You just can’t beat the knowledge of the natives. 🙂 Fried pepper rings!!! Yes!
I’ve tried about 50 different Cincinnati chili recipes and this one comes closest to the real deal. The proportion of spices is perfect. I used a teaspoon of garlic powder and a teaspoon of onion powder instead of raw garlic and an onion. I also used 4 cups of chicken stock because I let it simmer for a couple of hours. I boiled the beef in water and drained it in a colander because it gets the fat out. Thanks for not including chocolate! Cincinnati chili doesn’t have chocolate but so many recipes call for it.
Wow, this makes my day! Thank you so much! I love your tips about garlic and onion powder. I will have to try it and see, that would definitely make it easier for everyone. So clever to boil the beef in water, too! You have all the ideas. 🙂 And yes to no chocolate! I feel like there is so much peer pressure to include it, ha ha. Thanks again, I really appreciate your thoughtful comment!
I just made this again using 97% lean ground turkey. (This is sacreligious for Cincinnati chili.) The extra lean turkey doesn’t boil down like beef so the texture and appearance of the meat is a little offputting at first but the broth is so delicious that it’ really doesn’t matter. I used to order cans of skyline chili online but this is so much better.
YES!!!! So fantastic! Thank you for recipe testing and reporting back. 🙂 I should really try it with turkey. I’m super picky about how I eat ground turkey (pretty much just in buffalo meatballs and tacos and regular chili) but this gives me hope. Thank you!!!
So making this for dinner this week! Is the beef added raw to the liquid? Or is it browned 1st?
The beef goes in raw, you don’t brown it first. I’ll make sure that’s clear in the recipe! Thanks Denise.
We must be in Cincinnati! I can smell the chocolate in the chili!
I grew up by Cincinnati and ate at Skyline weekly! (Wednesday nights were kids eat free back in the day.) That said, the recipe I use actually has a bit of unsweetened cocoa in it too! (Weird, I know, but it taste so good- about a Tablespoon or 2). The man who started Skyline Chili was from a small village in Greece so the unusual spices make sense. Thanks for sharing this! I make this at least once a month, and when I go home to visit I ALWAYS go to Skyline!
Thanks for the suggestion Chrissie! One of my amazing readers is currently testing the recipe with different ingredients including chocolate and cocoa powder (in different batches, of course). I may be updating my recipe depending on his findings and my own upcoming tests. Another person recommended chocolate, too. Thanks so much for your comment!
We don’t ever have this in Canada, that I know of. But yours is the best looking I’ve ever seen. And I’ve been a foodie for quite a few decades.
Thank you so much, Laura! We don’t have this in Wisconsin either, but my brother-in-law is from Ohio so I found out about it. And I felt like I just had to post it! It’s way too good not to share. 🙂 Thanks again for reading and for the very thoughtful comment.
I made this tonight and it was out of the park. Not that I doubted you, but, the amounts of cinnamon, clove, allspice, and oregano were a bit disconcerting, (I use Mexican whole oregano, so I did cut that in half because it is twice as potent as domestic, Italian or Greek.) BUT the spices DO work very well together in those amounts! So, continuing IN THE SPIRIT of the original Ohio recipe, I simmered (vice frying) my beef to just done in enough water to cover, then drained it to remove most of the grease – yeah, it dirties more dishes. The original calls for boiling it then leaving it sit overnight refrigerated and then removing the hardened fat, etc, etc….. With 85/15, there’s really not that much so boiling then draining works well. The original also calls for using fresh-ground whole spices – too much work for a single batch so your ground spices are much more practical. Anyway, Cincinnati would be proud and this is definitely a “5-star keeper” in my favorites. A home run! Good job kid!!!
Thank you Meggan for answering “What am I doing for dinner tonight?” I have read of this and it’s origins so it’s time to take the plunge. I’m hungry for pasta anyway. I’m giving this a five before I make it, because all your stuff is good. You’re really a country girl at heart. :-))
I’ve heard of Cincinnati Chili before, but I’ve never checked it out. This has some of the same seasonings (that we don’t normally associate with chili) that a Mole sauce does…the spices, specifically. I’ve added dark chocolate to chili before, and it adds a depth of flavor, but doesn’t taste chocolate-y of course. This chili sounds a bit more tangy (which I like) with the vinegar and worchestershire. This may be on the menu this weekend. I love chili, but I’m a bit tired of my same old-same old.
Looks interesting! Ive never put chili over pasta, I usually put it over rice, so Ill have to try this!
Hi Valerie, that’s correct. Hope you enjoy. – Meggan
Hi Sayala, sorry about that! I would add a pinch at a time until it reaches your desired taste. Take care and sorry again! – Meggan
Hi Becky, sorry you found this too sweet. The sweetness comes from the tomato sauce and the brown sugar, so I would suggest reducing the sugar in your next batch. I hope this helps and you try this again. – Meggan
Hi Adrienne, thanks for taking the time to write and share your feedback. I’m sorry this chili didn’t meet your expectations. Take care – Meggan
Thanks for your feedback, Cincy. Please feel free to use onion powder instead if you wish. Thanks. – Meggan