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.
Mike Grammel says
Born and raised in Cincinnati. This is the real deal!! Delicious recipe!
Irv says
Tried it, it’s disgusting. Can’t get that sweet cloying taste out of my memory. Putting chocolate and cinnamon in chili is just wrong. You want dessert? Bake a cake.
The Chunky Chef says
While I’m happy you gave it a try… your attitude is just plain rude. It’s fine to not like something; normal, even. But it sounds like you should stick to your comfort zone and your usual chili if this is your reaction to trying something new 😉
WirelessWonkFL says
I’m betting the “sweet cloying taste” is due to using sweet chocolate. If you follow the recipe, there’s not enough sugar in it to cause that. I myself used Hershey’s Special Dark Cocoa, with a bit of honey and molasses instead of sugar. Everybody loved it!
Karen says
Delicious!! I’m a Texan and this chili is pretty far removed from the way we traditionally make it here. Cinnamon in chili??? Whaaaat… I really enjoyed the tang of the vinegar in it. The only thing I didn’t have was the ground cloves so I’m looking forward to how that enhances the flavor. Otherwise, I stuck to the recipe exactly and so glad that I did! I served it topped with fresh shredded Colby Jack on spaghetti and I will definitely be making it again. Thanks for sharing!
Baltisraul says
Chef got it exactly correct. Find all the necessary ingredients and don’t change a thing. There is a delicate balance to doing it right. Make it, chill it overnight and skim the fat. Even though many would disagree, the Greeks can make yummy chili too. It’s their recipe and enjoy their adaptation.
Edward says
I’ve made this recipe before and liked it a lot so I decided to do something different. Instead of putting it over spaghetti noodles, I turned it into a lasagna. Layered chili, onions, red kidney beans and cheddar cheese then baked….I think it turned out darned good!
Jose says
The chili ended up lacking depth. I would recommend using a different recipe that browns the beef, cooks down some onions, and uses broth or bouillon cubes to add depth to the base medium (water/broth).
The Chunky Chef says
You’re certainly welcome to brown the beef, but not browning it is part of what makes this a true Cincinnati-style chili.
Donnabell says
So do NOT brown the beef before adding to the mix??? I am from the North woods, never heard of it, but willing to try! Thanks
The Chunky Chef says
I love your willingness to try new things! You’re correct, the beef isn’t browned in this recipe, it’s cooked in the liquid. I know it sounds strange, but it’s the traditional way to make this chili 🙂 Other people have made this recipe by browning the beef, draining it, and running it through a food processor to mimic the smooth consistency, but I haven’t tested that myself.
Bananahead says
SOOOO good! I also substituted the cocoa powder in place of baker’s chocolate and I think it worked just fine. The chili powder amount surprised me as well, but it’s just right! I might add a little more beef next time (but I have a meat loving family)
Great recipe!
Katie Nugent says
The original printed 1946 Skyline Chili recipe does not have chili powder as an ingredient.
The Chunky Chef says
Again, I never claimed this was the ORIGINAL recipe, just a copycat that tastes pretty darn close 😉
Adrianna says
I’m not one to usually leave a reply but I just wanted to say this recipe was amazing – the taste was super good and totally hit the itch. I live in a different country but my grandparents live in cincinnati so sometimes that craving hits hard haha
My cooking notes: Dont skimp on the 1.5 hours of boiling to help it thicken. I did almost 2 hours and it was an amazing consistency. I substituted the bakers chocolate for 1 Tbsp cocoa powder. I also didn’t have enough chili powder – totally check that you have enough before cooking. It needs 1/4 cup not a tsp or tbsp hahaha.
Does it taste /exactly/ like skyline chili ? No – but pretty damn close! Also, I made recipe tweaks to fit my pantry so it might be bang on if you follow it to a T.
La Fonda Chenault says
Is it ONE FOURTH cup of chili powder? That seems like a lot. Just checking.
The Chunky Chef says
Yes, it’s the correct amount. It’s 1/4 cup, which is equivalent to 4 Tbsp, in 5 cups of liquid, plus the beef 🙂
Shaun B says
Not even close to what Cincinnati chili is. Way too bland.
The Chunky Chef says
Thanks for your opinion, and for trying the recipe. I’m surprised you found it bland, as I’ve never had that issue, and neither has anyone I’ve made this for.
Baltisraul says
It;s Skyline chili not Cincinnati chile. There is a difference. True Skyline needs to be chilled overnight and skim the boiled fat before re warming to eat. Plus sitting overnight always helps the flavor.
Cyndy says
I’m with you Amanda! Easy AND delicious! I’ve struggled to get a meal prepared in a “normal” amount of time lately, due to chronic illnesses and the meds I take to treat them. So any meal I can prepare and served in under an hour is right up my alley!
Cyndy says
We have never had Skyline Chili, but very much enjoyed this copycat version! With my regular recipe, it gets eaten, but then I have enough to freeze for a later meal. Nothing to freeze here!! Thanks very much!!
Melissa M. says
Thank you for the recipe! We were at one of the Skyline Chili restaurants in Cincinnati not too long ago and this recipe did not disappoint. Definitely needs to sit and cook so the flavors can mix and mingle. Really good recipe! Saving this for the next time we want Skyline chili on our spaghetti noodles. I used 1 lb 90/10 beef and 4.5 cups water. Everything else was as written.
Jodie says
I definitely think this needs to be made with ground meat that is leaner than 80/20 because I had a half inch grease layer on the top. I also think I would swap the water for broth or stock and throw some more spices in as it was pretty bland.
The Chunky Chef says
You can certainly alter this recipe to your tastes, but I wouldn’t consider 80/20 beef lean.
Baltisraul says
Jodi, Skyline was never intended to be eaten until the boiled meat was cold and the fat skimmed. That’s why you always make it a day in advance. Greek chili, like Skyline takes a little getting used to if you are a traditionalist about how chili should be prepared.
Billy says
My dad was from Louisville, so I’ve been eating this type of chili my whole life and love it. Only difference is we all love it with kidney beans so we cook them right in. But when I was a kid, nearly 60 years ago I put some fritos corn chips on my 4 way and the whole family has been eating it that way ever since. I am a Texan, and frito pies are a big thing in Texas. So I call this Cincinnati frito pie. Try it y’all. You’ll love it.
S. Camp says
I just made this today and doubled the recipe. If you plan on doing this, don’t double the apple cider vinegar; it’s way too strong. If you do, make sure to double and a half (not quite triple) all of the other ingredients.
Karen says
Recipe sounds delicious! Had this Chile in Ft. Lauderdale at Skyline Chile and this recipe is spot on!
If I don’t have block chocolate how much unsweetened cocoa powder should I use and will the taste be the same?
The Chunky Chef says
I haven’t tested this recipe with unsweetened cocoa powder, so I can’t say for certain, but I would guess to start with 1 – 1.5 Tbsp and see how it tastes 🙂
Jacquie says
If you Google this question it says for every square of unsweetened chocolate replace with 3TBS cocoa and a TBS of butter or oil. But since this is not for baking, you do not have to worry abour replacing the fat, so I would just do the cocoa powder in this recipe.
Jameson Lee-Yaw says
Hello and Season Greetings. Lucked into your site and have made the KFC copy cat coleslaw recipe for a family (clan really) post pandemic get together. Fabulous. I am a 75 yr old Canadian Grandpa and will be making this chili with my Grdson. Just love the way you present your recipes. You are delightful and the recipes one your site are enticing, and so kid friendly. Thank You.
Suzanne says
Wow! Easy, jammed packed with flavor and easy recipe to follow. I served it as suggested over pasta (gluten free) along with the cheese and raw onion. I will for sure make this again and probably very soon. Thanks for another great recipe!
Laura says
This is now one of my family’s most requested dishes. Amazing recipe!
Bethany says
How much do I use to sub with cocoa powder? It’s what I have 🤷🏻♀️
WIll says
Chili is badass! Thanks!