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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.
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.