Homemade copycat Skyline Cincinnati chili… unique and flavorful, this regional delicacy is easy to make at home for way less than the restaurant charges!
Have you ever had Cincinnati chili? It’s totally unique, and NOT like a traditional chili, but it’s an absolutely delicacy here in the Midwest. It’s also really easy to make at home, freezes wonderfully, and can be served in so many ways!
I love hometown things, and growing up in the suburbs of Cincinnati, that means Cincinnati-style chili!
It’s definitely NOT like any chili you’ve had before. To most people, chili is something like this. For us Cincinnati-ans… this is our chili:
A meat sauce full of unique seasonings that is served on top of spaghetti and topped with cheese (which we call a 3 way), and sometimes onions and/or beans will be added with the cheese (4 or 5 way).
Another classic way we enjoy this chili is on top of a hot dog, with some mustard and onions and a mound of cheese.
That delicious looking dog is called a coney. And they are heavenly… seriously.
I know… the term chili is confusing, because this dish is completely different… but wonderful (as most Cincinnati-ans are as well!).
I urge you to try it, at least once. Most people who try it, love it!
Around here, you can buy Skyline (and Gold Star) chili in cans, packets, and frozen trays. Which is convenient, but p-r-i-c-e-y! So I wanted to find a recipe that starts from scratch… for a few reasons.
- The price. I’m a cheap you know what, and refuse to pay that much for one can of chili.
- I don’t want the preservatives and whatever is in those packets.
- The most important reason… unless you live here, you probably won’t be able to find those cans, trays or packets in your grocery store. Bummer huh? Everyone should be able to enjoy this fabulous chili, no matter where you live!
It’s really simple to make too, just add water, tomato paste and chocolate to a large pot and cook over medium heat for a few minutes.
That’s right, you read that correctly… chocolate. Not the milk chocolate we all love to snack on mind you, but unsweetened 100% cacao bakers chocolate. My turkey chili uses this chocolate as well!
Add your spices, vinegar, and your beef. Crumble it using your fingers, then use a potato masher, whisk, or mash the beef against the side of the pan. Basically you want the meat all broken up into fine pieces. I mainly used the fork and went to town with my whisk. Get mad at it, break up that meat!
Now just bring it to a boil, reduce heat to medium low and let it cook, uncovered for 1 – 1 1/2 hours (you want a low boil). It will thicken up and become a wonderful meat sauce. And the smell that fills your house…. incredible!!
It’s up to you how you would like to serve up your chili… do you want coneys? A “way”? Or just chili in a bowl with cheese and oyster crackers?
It’s your house, your rules! I typically go for “ways” and coneys. Remember, here’s the breakdown.
CINCINNATI CHILI “WAYS”:
- 2-way = spaghetti and chili
- 3-way = spaghetti, chili, cheese
- 4-way = spaghetti, chili, onions OR beans, cheese (my fav is with onions!)
- 5-way = spaghetti, chili, onion AND beans, cheese
CINCINNATI CHILI CONEYS:
- Bun, hot dog, chili
- Bun, hot dog, chili, cheese
- Bun, hot dog, chili, mustard OR onion, cheese
- Bun, hot dog, chili, mustard AND onion, cheese (my fav!!)
Traditionally, people top their “ways” with oyster crackers and hot sauce. They’re great additions, I use them both!
This chili is also fantastic over crispy french fries or even a baked potato!! You can also use it in an amazing Skyline Chili Dip for your next party.
This chili season, I hope you give this non-traditional Cincinnati chili a try! Let me share this piece of my hometown with you all… I think you’ll LOVE it 🙂
Here are some other versions of chili to try too!
- Slow Cooker Beef and Bean Chili
- Slow Cooker Creamy White Chicken Chili
- Beef and Poblano Chili
- Healthier Turkey Chili
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 5 cups water
- 6 oz can of Tomato paste
- 1/2 oz baking chocolate (unsweetened - I use Baker's brand)
- 1/4 cup chili powder
- 1 tsp cinnamon
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp red pepper flakes, or less, depending on your desired heat level
- 1/8 tsp black pepper
- 3/4 tsp salt
- 1/2 tsp sugar
- 2 Tbsp apple cider vinegar
- 1 1/4 lb lean ground beef
Instructions
- Add the water to a large pot. I like to use my dutch oven for this.
- Add the tomato paste and chocolate and heat over medium heat stirring to combine for about 3 minutes. (I stir with a whisk to really break up the tomato paste)
- Add chili powder, cinnamon, garlic powder, cumin, allspice, cloves, red pepper flakes, black pepper, salt, sugar and vinegar.
- Next, crumble the raw ground beef into the pot with your fingers, then use a potato masher, whisk or fork to break up the meat into very fine pieces.
- Turn heat to high to bring to a boil.
- Once boiling, turn the heat down to med-low.
- Cook, uncovered, for 1 to 1 1/2 hours, at a low boil.. stirring occasionally until sauce has thickened quite a bit.
- Serve over thin spaghetti or a hot dog.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Madison says
Your recipe is my favorite 🙂 Im a vegetarian and we’re gluten free/95% dairy free in this household bc I have special dietary needs! This recipe is perfect as a base. To make vegetarian, we use impossible brand beef substitute. We’ll be using the daiya cutting board style of cheddar to top it. Schlar makes a great gluten free hot dog bun and there are tons of vegan and gluten free pasta options. Simple Truth also makes a great plant based cream cheese for dips! I hope this helps for anyone who needs modifications bc this recipe is perfect! Who Dey!
FamousChef333 says
I have made this many times and it is a great recipe…..re-reading all the comments now, my favorite part is your replies to people saying stupid stuff! Please reply with something mean to me 😮
The Chunky Chef says
Glad you enjoy the recipe! Lol my dominatrix/roasting services will cost ya 😉
Sadie says
Made with vegetarian “meat” and turned out well. The boiling technique (not browning the meat) is spot on for the texture. Added a bay leaf and a little tamari (to make up for the no-meat umami) Making another batch for the Super Bowl! Who Dey!
Brenda says
If you do add the beans and onions , do you add it in to the sauce? And what kind of beans do you use. your recipe looks absolutely delicious
The Chunky Chef says
Thank you! You add them on top of the sauce (which is on top of the spaghetti). I believe the traditional beans used are kidney beans, and they’re just drained and warmed up a little from the can, then added on top of the spaghetti/chili mixture. Then as you eat it, they get mixed in, but they aren’t cooked together… at least traditionally 🙂
Mark says
Looks like a great recipe! Not from Cincinnati, but I always try to have an appropriately themed main dish for the Big Game and since I’ll be rooting for the Bengals on Sunday, Cincinnati chili it is! Thanks for sharing this recipe and I’ll let you know how it turns out.
Ila says
How do I make the beans to make it 5-way? I’ve only had Skyline once (I live in Seattle) but my Ohio husband and I want to make this for the game. And thanks! You’re probably getting flooded right now!
The Chunky Chef says
I believe the traditional beans used are kidney beans, and they’re just drained and warmed up a little from the can, then added on top of the spaghetti/chili mixture. Then as you eat it, they get mixed in, but they aren’t cooked together… at least traditionally 🙂
Molly says
You are right. All “ways” are individual toppings that you add as you like them – never mixed into the chili. So good.
Who-Dey! says
Go 6-way with fries jalepenos!
mark says
never trust a skinny cook :):)
Maggie says
Hello! Could I use a crockpot for this recipe? I’d love to make it on Sunday and that’s all I have available.
The Chunky Chef says
I haven’t tested this recipe in the crockpot, so I can’t say for certain how well that would work. I’m sure it could be done, but getting it to concentrate down and thicken will be pretty challenging. Personally, I would make it on Saturday, cool and store it in the refrigerator in an airtight container, then just reheat it in the crockpot Sunday until it’s hot and bubbly 🙂
Brooke says
Trying it right now with ground turkey for health reasons. It breaks up great at skyline chili they add oil to pasta. Thank you for the recipe
Christie says
Is a previous comment correct to leave the original 5 cups of water if you are doubling the recipe? Bengals superbowl is coming fast.
The Chunky Chef says
Can’t wait for the big game!! You’ll want to double all the ingredients if you’re doubling the recipe 🙂
Christie says
Thank you
Drew says
Thanks for this recipe! I had the same idea — Cincinnati chili for the big game — but I have a double batch on the stove right now and even after almost two hours it’s *very* thin. I’m gonna let it go and check it every half-hour or so, but is there a chance I missed something?
The Chunky Chef says
A double batch will take a bit longer than a single one just due to the volume of ingredients.
Joe Lucca says
Excellent recipe. I use 1 3/4-2 lbs. ground beef (for a heartier sauce) and a healthy pinch of tumeric. Using an immersion blender to smooth out the mix is also very handy just be sure not to liquify it. Thank you for the recipe!
Ryan says
First time I made this a few years ago, i did not realize that my GF had used all the chocolate! So I used a scoop of grape jelly instead. I also never used the apple cider vinegar, either. The next time I made it, i used chocolate and vinegar, and couldn’t believe it but the time it was made with grape jelly was even better! This recipe with that small tweak is now one of my favorite at home meals!
Marcella says
Are you supposed to drain the grease after frying the meat? Usually I drain after getting the meat? Thanks!
Marcella says
Oops I meant after frying the meat
Sorry, typo
The Chunky Chef says
This recipe doesn’t call for frying or browning the beef, as it’s a signature of Cincinnati-style chili that the meat is boiled so it has a much softer texture. If you use a beef that has a lower fat percentage, like the lean variety mentioned in the recipe, there shouldn’t be too much grease 🙂
Kathy says
How lean of beef do you use? In my store, most common are usually 80/20 or 93/7.
The Chunky Chef says
Between those two, I would choose the 93/7 🙂
Emily says
The best and so easy
Juliette Wang Coombs says
Excellent copycat skyline chili recipe , I used to have a prep school best friend that I used to visit in Cincinnati,Ohio. I remember the skyline chili that was so famous and delicious, so I made a great dinner for my roommates and they loved it!!!! My only comment is you might want to correct a typo error on the recipe when you increase the portions, the water ingredient is still at the original smaller portion . But the chili was THE BEST DINNER. !!!!! Thank you 👍🤗
Becky says
I’ve lived in the greater Cincinnati area since 2nd grade. This recipe was really good. I’ve started eating more “clean” the past few years, I hate using packaged food. This is a great alternative to the packet of seasonings you can find in the store. Ive been wanting to try this for a while, now I can have my cincy style chili without all the bad stuff.
Christine says
I have an unhealthy obsession with Skyline (per my husband!) so whenever we visit his family in Indianapolis I eat it several times since I know I won’t be having it again anytime soon (we’re on the East Coast). Recently found your site and made this tonight over spaghetti and it was just like I was at the restaurant! I can’t thank you enough for sharing this. Tomorrow night we’ll have the leftover chili over hotdogs and I already can’t wait! 🙂
Carol says
I’ve only been to Cincinnati once 20 years ago but I had their chili twice when there. Mostly I remember the taste of the warm spices. Don’t recall the consistency. Is it meant to be as soupy as the photo indicates? That’s a lot of water you start with.
I enjoy your writing so I’m going to become one of your subscribers. Keep up the good work.
The Chunky Chef says
Thank you for subscribing! Yes, the consistency is very loose, not like a traditional chili. You could also reduce it down more if you wanted a thicker consistency though 🙂
Kristine says
Hello! This sort of recepie is right up my alley, but i don’t groove on ground beef. It’s just not for me. Do you suppose i could swap out stew meat as a straight swap? Then maybe shred it up when it’s done? I think i prolly can, so i’ll give it a shot and let you know. Oh ho! I just had a spectacular idea! I’m going to my friend lisa and cully’s house for the super bowl, and this seems like a sensible thing to bring along! So smart!
Jill says
How do you keep your pasta from clumping together if you are serving a large crowd?
The Chunky Chef says
That’s a tough one… I usually toss mine in a bit of olive oil, but it isn’t perfect.
Isabel says
I usually add some oil to the water that you’re cooking the pasta in, to help the pasta not stick.
Jacque says
Rinse that spaghetti with water…adding oil will cause the topping to slide off. IMHO
Just The Cook says
Hi Jill, if you ask ten people how to keep Pasta from sticking you might get 10 answers. Yes, using a little oil is fine, and yes your sauce will still stick to the pasta (think about how many sauces you make that already have fat/oil in them). You really do not want to rinse your pasta, the reason is that it removes the starch, stops the cooking process and the pasta loose’s its density. Unfortunately, food photographs expose people to pretty food instead of proper food. Case in point, a beautiful Plate of Skyline Chili Pasta! Wow, it looks so good! But, that pasta is stuck to itself because it has not been tossed in a little oil or the Skyline Chili itself. Proper Italian pasta plates are always tossed, if not then the Chef is stuck on pretty food instead of proper food. Your guests will enjoy the amazing flavor of your food because you made it the right way, and it is hard to eat pictures.
Frank says
Great recipe. I hate it when someone posts an “authentic” Skyline recipe and then starts out saying brown the hamburger. The hamburger is never browned in Cincinnati chili. You did help perpetuate one false rumor though. There is no chocolate of any kind in Skyline chili, never has been.
The Chunky Chef says
Yes, I know there isn’t… this is just how we can make it taste the closest to the real thing 🙂
Alex says
There is chocolate in the Skyline recipe. It’s unsweetened chocolate from Hershey’s. I used to work there. We would get a large 5lb Hershey bar and break them up every morning to melt into the batch of chili. Maybe the recipe or process of making the chili changed, but 16 years ago I know 100% they used chocolate. I made it 5 days a week for 4 years.