Skyline Cincinnati Chili (Copycat Recipe)

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Skyline Cincinnati Chili (Copycat Recipe)

If you’re craving something distinct from traditional chili, Cincinnati-style chili—especially the beloved Skyline version—brings rich, unexpected flavor to your table. It’s comfort food layered with savory spices and a hint of sweetness, known for its versatility and deep-rooted Midwestern history.

This comprehensive guide will show you how to make Skyline Cincinnati Chili at home. Following precise steps and thoughtful tips, you’ll unlock the secrets behind this local classic—whether spooned over spaghetti or nestled on a hot dog bun.

The Essence of Cincinnati Chili

Unlike your standard bowl of chili, Skyline Cincinnati Chili isn’t just a meal, but an experience. Its unique blend draws on Mediterranean roots, weaving dark chocolate, cinnamon, and warm spices into a harmonious sauce. Unlike thick, chunky Tex-Mex chili, this version is a thin, aromatic meat sauce—perfect for draping over noodles or dressing up a hot dog.

Invented by Greek immigrants in Ohio during the early 20th century, Cincinnati chili quickly became a staple of local cuisine. The sauce gained legendary status at Skyline Chili restaurants, which perfected the five-way and the classic cheese coney.

Skyline Chili Recipe

Ingredients

To recreate Skyline Chili at home, select fresh, high-quality ingredients and keep any swaps minimal for an authentic taste.

• 2 lbs ground beef (80/20 for a good fat ratio)
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 cups beef broth or stock (for depth)
• 1 can (15 oz) tomato sauce (plain, not seasoned)
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• ¼ tsp ground cloves
• 1 tsp unsweetened cocoa powder or one small square unsweetened chocolate
• 1 tsp paprika
• ½ tsp cayenne pepper (adjust to taste)
• 1 bay leaf
• 2 tbsp apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1½ tsp salt (plus extra to taste)
• ½ tsp black pepper
• 1 tsp sugar (optional, to balance acidity)
• Water as needed

Optional Toppings and Sides

• Freshly grated sharp cheddar cheese
• Diced white onion
• Canned red kidney beans (rinsed and drained)
• Oyster crackers
• Cooked spaghetti noodles
• Hot dogs and buns

Preparation and Cooking Steps

1. Prepare the Meat Mixture

Use a large, heavy-bottomed pot or Dutch oven. Add the ground beef and diced onion, then cover with 4 cups of cold water. This may look unconventional, but it helps break the meat down into very fine granules—the signature texture for Cincinnati chili.

Using a wooden spoon or potato masher, break up the beef thoroughly in the water until no large clumps remain.

2. Simmer the Base

Place the pot over medium-high heat and bring to a low simmer. As the meat simmers, skim off any foam from the water’s surface. Do not drain the meat; the water forms part of the sauce.

Once the foam subsides (about 10–15 minutes), add garlic, tomato sauce, beef broth, and all spices: chili powder, cumin, cinnamon, allspice, cloves, cocoa, paprika, cayenne, bay leaf, Worcestershire sauce, vinegar, sugar, salt, and pepper.

3. Slow Cook for Flavor

Reduce the heat to low and let the chili simmer uncovered for 1½ to 2 hours. Stir occasionally to prevent sticking. The sauce will thicken and reduce as it cooks. If it gets too thick, add a small splash of water or broth to adjust consistency. The goal is a pourable, rich meat sauce.

4. Final Touches and Adjustments

Taste the chili about 15 minutes before serving. Adjust salt, pepper, or spices to fit your preference. Remove and discard the bay leaf. For a very smooth consistency, you can use an immersion blender for a few seconds—just enough to break up any lingering chunks.

If you prefer a thicker sauce, dissolve 2 tablespoons of cornstarch in cool water and stir this slurry into the chili during the last 10 minutes of cooking.

Serving Cincinnati Chili “The Skyline Way”

Cincinnati Chili shines due to its iconic serving methods—often described in “Ways.” Here’s the rundown:

Traditional “Ways” Table

To assemble, boil spaghetti just until al dente. Drain well. On each plate or in a shallow bowl, mound a generous nest of spaghetti. Ladle the chili over the noodles, add a snowy layer of finely shredded cheese, then top with onions, beans, or both as desired.

Cheese Coneys

Get true Cincinnati finger food by cooking hot dogs and bun. Top each with a stripe of yellow mustard, a ladle of chili, chopped onions, and shredded cheddar for a classic Cheese Coney.

Tips for Skyline Chili Success

• Use the right beef: 80/20 or 85/15 ground beef delivers flavor without excess grease. Skim any fat during simmering for balance.
• Break up the meat: Starting in cold water keeps the meat extra fine.
• Let it mellow: Overnight refrigeration deepens the flavors.
• Spaghetti matters: Rinse with hot water after draining for firm, non-sticky noodles.
• Go bold with toppings: Don’t skimp on cheese. Freshly grate for best melt.

Storing and Freezing

Cincinnati chili is notorious for tasting better the next day, as its flavors meld in the fridge. Let extra chili cool to room temperature before sealing it in an airtight container. Store in the refrigerator for up to 4 days.

For longer storage, transfer cooled chili to freezer-safe containers, leaving a little space to allow for expansion. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove or in the microwave, adding a splash of water if it thickens too much.

Substitutions and Variations

• Other meats: Try ground turkey or a plant-based beef substitute for a lighter dish.
• Spice level: Amp up with more cayenne or hot sauce, or take it mild by halving the cayenne.
• Pasta: While spaghetti is traditional, elbow macaroni, linguine, or penne work well.
• No chocolate on hand? Pure cocoa works, but do not use sweetened varieties.

Why This Recipe Works

Skyline’s chili achieves depth with offbeat spices and ingredients. Cinnamon and chocolate seem unusual but create harmony with tomatoes and beef. Vinegar and Worcestershire wake up the flavors, ensuring each bite is moreish. The result? Something altogether different from ordinary chili: fragrant, spicy, savory, and a bit mysterious.

Whether you serve it “five-way,” spooned over spaghetti, or loaded onto a hot dog for the ultimate cheese coney, this Skyline Cincinnati Chili copycat recipe brings the heart of Ohio’s diners to your home table—one bowl at a time.