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.
Jason says
Cooked for 1.5 hours. Used recipe but 1/2 tsp red pepper flakes AND added 1/2 pound of leftover ribeye steak meat, one jalapeño, and one habanero at the one hour point, and added one can of kidney beans at 1.25 hours. Peppers added a little kick as I like spicy chili and this recipe is sweet. Served 5-way. Good and I’ll make it again.
Kristen says
Made this tonight for the Super Bowl – I used Impossible beef as we are vegetarian and it was absolutely divine. I can’t speak for authenticity since it’s my only Cincinnati Chili experience, but I am sold! This is amazing, easy and I know I am going to crave it in three days. Thank you so much for this recipe!!! Bengals are currently winning and hopefully it stays that way!!
James says
Wife approves. Made it for the game, Go Bengals!!! I always try new recipes and theme the out for events. Threw the chili on hot dogs cause my wife thought spaghetti noodles was weird. She understands now why spaghetti works.
Kelly says
Can’t wait to make this! I’ve searched for ages for a perfect recipe since my Meemaw passed away. She was from Cincinnati and made this for us so many times. I’ve tried many of your recipes and have loved them all. Merci for sharing your talent!!!
Julia hall says
I lived in Cincinnati for years and became addicted to Cincinnati style chili and have used the spice mix in the envelope for years. I would love to try this recipe! I was wondering if once the mixture has boiled can I put it into my crockpot on low?? Would love to be able to do that.
Thanks
Julia
The Chunky Chef says
I’ve not tested this recipe in a crockpot, so I can’t say for certain. Are you wanting to use the crockpot just to keep it warm? Or to reduce the chili? I don’t think it will reduce in there, but it could definitely be used to keep the chili warm.
Elizabeth says
Mine is very thin 😬 I used more than double the amount of meat called for too. I assume just keep it on a low boil for a bit longer? It smells AMAZING.
The Chunky Chef says
It takes a while to reduce down, but it’s not supposed to be thick like a traditional chili. It’s more of a chili sauce 🙂
Jmb says
Not bad but its not chili.
The Chunky Chef says
You must not have read any of the information above the recipe… as I mention several times how it’s NOT like a traditional chili.
Aly says
Love it! Made it vegetarian/vegan by subbing ground beef with Beyond Beef and it’s great! Planning to serve over thin spaghetti with fresh grated cheddar cheese, white onions, and oyster crackers (and hot sauce, duh).
Who dey from Chicago!
Linda says
I thought it had kidney beans in it….you are only to use it as a topping?
The Chunky Chef says
Yes, the beans aren’t cooked in the chili.
Jim says
I’m having a large group over for the big game and can’t wait to try this recipe but am a little concerned. Let me do the math…10 lbs of ground beef requires 40 cups of water???
The Chunky Chef says
That’s the proportion for making Cincinnati chili, it’s super liquid-y at first then cooks down. So yes, if you are increasing the recipe that much, you’ll need a lot of water. 40 cups is 10 quarts, so if you have a large stockpot, it could work.
Chris says
Hey there! Planning to make this tomorrow for the Super Bowl. Midwest native that grew up on it but moved to the PNW. How lean should the ground beef be?
The Chunky Chef says
I usually use 90/10 and up 🙂
Teresa says
Love this recipe. If you start with ice water, add the meat, and stir it long enough to break the meat up before heating, you get a very fine consistency to the meat, just like at Skyline. Yum!
Maria R says
I’m making this right now and it smells delicious. I’ve made Cincinnati chili many times (first time with this recipe though. Am I reading your recipe right? Please clarify. I should add a ½ CUP of chili powder? I’m doubling the recipe and know that a 1c is too much for me. I added 1/2t and will adjust tomorrow. Thanks.
The Chunky Chef says
Yes, if you’re doubling it, it would be 1/2 cup (in over 10 cups of chili). But note that this is traditional American chili powder (such as McCormick brand), which adds flavor and smokiness, not necessarily heat.
Cat says
Just made this for tomorrow’s game. Super easy. Tastes delicious. Incredible seasonings! Telling all my friends. Thank you for this excellent recipe.
Barbara J Whitesell says
making this again for tomorrow. From Ohio but live in the keys this is the best recipe I have tried
Helen Snay says
Thinking about trying this…. Can I substitute ground Turkey? Some recipes You can easily swap it and it’s just not as rich but I also eat some beef so if it will be completely different then I wouldn’t substitute! Thanks!!!
The Chunky Chef says
I’ve only tested this recipe as written, so I can’t say for certain, but I would think it would still taste good 🙂
Paige says
Yes! I exclusively have made this with ground turkey and haven’t found it to alter the flavor hardly at all.
Elaine says
Great recipe! Trying it for the big game. Any recommendations on a brand of cheese that’s closest to the flavor and texture of Skyline’s? It’s very unique. I’m originally from Cincy but live in PA now, so i can get the original. Thanks!
The Chunky Chef says
Thank you! I believe they use a mild cheddar, but the best way to get the classic Skyline texture is to shred/grate your own from a block of cheese, and use the finest setting on your box grater 🙂
Dave E says
Awesomeness. A bit spicy but it’s the way I like it. I did not put in the pepper flakes. We will do this again.
Dave E says
Just finishing the cook now. Smells awesome. Tastes great too. Can’t wait to put it on pasta. I may even try a dog on Sunday. Thanks
Molly says
This recipe is the best one I have found to the REAL DEAL. My whole fam is from Cinci and we live for this stuff. Thank you so much for this incredible recipe. GO BENGALS!
The Chunky Chef says
WHO DEY!!
Joanne Stelzner says
Making this now in Northern California for the game! Our son moved to Cincinnati last year. Go say Hi to the Skipper at Tiki Tiki Bang Bang. Can’t wait to taste as it came together so easily!
Go Bengals!