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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!