Cincinnati Chili (Skyline Chili Copycat)
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Where Is A Skyline Chili Near Me?
The original Skyline Cincinnati chili recipe is actually a very well guarded secret. In fact, not even the Skyline franchisees know the recipe. So this required some serious detective work. There are those quiet and mysterious websites I went to in far-flung corners of the internet to do a little digging…
I wasn’t going to let this one go. Only the real deal. To make it authentic. But if you want the original, then you can find one of the franchises around the country. Since there isn’t one close to me, deciphering the clues of the recipe was my only option. With my husband, who has been to Skyline Chili, as my taste tester, I feel like this is a really close copycat! And if you have never eaten at Skyline Chili – then you’ll just cue in those taste buds for a really great plateful of Cincinnati Style Chili!
What is Cincinnati chili?
AUTHENTIC HISTORY OF CINCINNATI CHILI
Why is it called Cincinnati Chili? Well, although the Cincinnati Chili recipe sounds like it was invented in Ohio, that might not be totally accurate. In fact, looking at the ingredients provides some clues. The original Skyline recipe was the brainstorm of its founder, who originally called Greece home. So, while Skyline certainly looks and smells like chili, the ingredients suggest a Mediterranean-style stew.
However, because the founder, Greek immigrants Nicholas Lambrinides, not only knew how to cook, he understood good marketing. Chili was popular at the time, so I am sure given the choice of convincing people to try Mediterranean stew vs. getting them to come in for “Ohio Chili,” he kept things simple.
Since he could view the Cincy skyline from his restaurant, why not call it “Skyline Chili?” Yes, it had a ring to it.
THE INGREDIENTS IN COPYCAT SKYLINE STYLE CINCINNATI CHILI
For the actual Cincinnati Chili, which is also known as “Ohio Chili,” you need a few ingredients common to every chili. But, stay tuned, because there are also a few unusual ingredients in this great recipe!
FOR THE CHILI:
- water
- tomato paste – some prefer using tomato sauce, if you opt for it, omit the water.
- ground beef – use lean ground beef
- onion – white or yellow is fine
- chili powder
- apple cider vinegar
- Worcestershire sauce
- unsweetened cocoa powder – can also melt unsweetened chocolate
- cinnamon
- cumin
- cayenne pepper – adjust to your liking of heat. My recipe is a bit on the spicier side.
- allspice
- cloves
- garlic cloves
- bay leaf
- sugar or brown sugar
FOR SERVING:
Depending on how you are serving your Cincinnati chili, here are the serving toppings and options.
- cheddar cheese – shredded cheddar cheese is not optional if you want authenticity.
- diced raw onion – I used yellow onion, but if you prefer white onions or red onion, go for it!
- red kidney beans
- oyster crackers
- spaghetti noodles
- on top of a hot dog on steamed buns
The two most popular ways to serve Skyline Cincinnati chili are over spaghetti noodles, and coney style. Which is hot dog + bun + chili + cheese, mustard + raw white onion option.
Make sure you steam those hot dog buns to make them warm and soft!
IS THERE CHOCOLATE IN THE CINCINNATI CHILI RECIPE?
There is! Cincinnati chili contains a sweetness that cuts the spicy/savory flavors of cumin and chili powder. The sweetness comes from cocoa powder or unsweetened chocolate, cinnamon, and a bit of sugar that are added in.
HOW TO MAKE CINCINNATI CHILI
Cincinnati-style chili benefits from low and slow cooking just like any other chili or stew recipe.
irst, In a large Dutch oven, whisk together water and tomato paste.
Add the raw ground beef to the mixture by breaking it apart and crumbling it with your fingers.
Next, add in all of the other ingredients, and stir to combine. Bring it to a boil and reduce the heat to a low simmer, cover the pot and let simmer for 2 hours, stirring occasionally.
Now, we wait. Remove the chili from the stove, and cool. Transfer the covered pot to the refrigerator, and chill overnight.
The next day, skim the grease from the top of the chili, before warming it to serve.
HOW TO SERVE CINCINNATI SKYLINE CHILI – 2 WAY, 3 WAY, 4 WAY, 5 WAY
Other unique aspects of Cincy Chili reflect in how you serve it. First off, beans are not in the chili. Those are served on the side or on top. Next, people in Ohio enjoy oyster crackers on their Cincinnati chili. A lot of grated cheddar cheese on top isn’t too weird, but how about serving the Ohio chili on top of spaghetti noodles?
Pretty far out, right? But not if you are at the ballpark or the football stadium, or any of the other popular locations Skyline chili operates franchises. There, they will only look at you weird if you expect there to be beans in the chili rather than on top of it. And sure, some people order it in a bowl, but most often, it’s over spaghetti, or atop hot dogs “coney style” with a whole lotta shredded cheddar cheese!
So, this combination of ingredients is popularly referred to as “2 way”, “3 way”, “4 way” and “5 way”. And yes, I am sure there are plenty of funny looks whenever someone orders the 3 way. Let’s just be adults here okay?
Why Should you Grate Your Own Cheese?
LOVE IT? PIN IT!
Can’t wait to try this Copy Cat Skyline Cincinnati Chili recipe? Pin it to your favorite Pinterest recipe board before you go to find it easily!
More Chili Recipes To Check Out
I am participating in a chili cook-off today with some other blogger friends, you can find all of their delicious contributions at the bottom of this post. I have several chili recipes and recipes that use leftover chili, too, of my own right here on my website. Here are a few of my favorites:
- White Chicken Chili (pictured above)
- Three Bean Chili
- Chili Cheese Bean Dip
- Homemade Chili Seasoning Recipe
- Buffalo Chicken Chili
- Oktoberfest Chili
- Five Bean Chicken Chili
Cincinnati Chili (Skyline Chili Copycat)
Equipment
Ingredients
- 1 1/2 pound lean ground beef
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 onion diced
- 4 cups water
- 1 6 ounce can tomato paste
- 1/4 cup chili powder
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 3 cloves garlic minced
- 1 bay leaf
- 2 Tablespoons sugar or brown sugar
Toppings and Servings
- Grated cheddar cheese is a must. Other optional toppings are chopped onions, kidney beans, oyster crackers and hot chili sauce. Serve in a bowl, on a hot dog or on top of the spaghetti noodles. Optional side: a traditional Greek salad.
Instructions
- In a large skillet or Dutch oven, whisk together water and tomato paste over medium-high heat.
- Add the raw ground beef to the mixture by breaking it apart and crumbling it with your fingers.
- Add in all of the other ingredients, and stir to combine. Bring it to a boil and reduce the heat to a low simmer, cover the pot and let simmer for 2 hours, stirring occasionally.
- Remove the chili from the stove, and cool. Transfer the covered pot to the refrigerator, and chill overnight.
- The next day, skim the grease from the top of the chili, before warming it to serve.
Notes
Nutrition
October is Chili Cook-Off month! We have delicious recipes from across the country to get your chili-making to the next level of deliciousness!
#ChiliCookOff is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise
- Venison Chili from Cheese Curd In Paradise
- Colorado Green Chili fromThe Fresh Cooky
- Leftover Roast Pork Chili from A Day in the Life on the Farm
- Slow Cooker Buffalo Chicken Chili from Sweet Beginnings
- Instant Pot Chili from Devour Dinner
- Chili con Carne from Karen’s Kitchen Stories
- Smoked Turkey Chili from Palatable Pastime
- My Dad’s Contest Winning Chili from The Spiffy Cookie
- Instant Pot Pork Green Chili from Hostess At Heart
- Black Eyed Pea Chili from Leftovers Then Breakfast
- Pork Chili from Art of Natural Living
- Black Bean Sweet Potato Chili from Life Love and Good Food
- White Chicken Chili from Kathryn’s Kitchen Blog
- Pumpkin Chili from Jen Around The World
- Vegan Butternut Squash Chipotle Chili from Magical Ingredients
- Cincinnati Chili from An Affair from the Heart
- Grilled Pork Tenderloin Chili from The Freshman Cook
- Texas Chili from SmartyPantsKitchen
I’m always game for trying new chili recipes, and this one was completely awesome! The right flavors and textures combined in one pot. So darn yummy!
Such a comforting and hearty chili for the cold days ahead! Thanks for sharing!
What a delicious and hearty chilli. I can’t wait to try this.
Love the delicious spice flavors going on! This is one of my fave chilli recipes
I love all the rich spices in this chili! It’s unlike any other chili!! And I have always put my chili on spaghetti because that’s how my Ma served it to stretch out her budget. I’m a five ways kind of girl with extra beans!!
That is brilliant of her! I wish I would have discovered this recipe sooner!! So happy to have it in our regular rotation now, though!
I cannot wait to try your recipe, I have made Cincinnati Chili a few times and have been somewhat underwhelmed, but yours looks amazing!!
This is an exact spot on match to Skyline! Thank you so much for sharing the recipe!
This is fabulous, I love the robust flavour – great weeknight meal!
Sounds SO flavorful!
do you use ground cloves or whole
ground cloves.
Did I read this right? 1/4 Cup of chili powder?
Yep!! Crazy right?? It just works though!!
When I was a little girl, I spent summers with my grandparents in Hamilton, OH. Every Sunday we would go to Mass, then to the Skyline Chili on High St. My grandparents knew the owners well and my grandmother was given the recipe. Years later as an adult, my grandma shared it with me. Some of the ingredients in your recipe are in it, but some are not. I bet they both taste good. Every time I make it for my family, it brings back good memories of summers with my grandparents.
Do you slow cook for 6 hours on high or low?
On low. 🙂
It’s a good recipe but do not use a quarter cup of chili powder you will end up with something you can’t eat, I like hot that would be too much for me
Hi, David. You are the first to tell me this recipe is too spicy. People’s preference for spice varies, I typically gauge the degree of spiciness by my son’s palate. He doesn’t eat spicy food and had no problem with this one. That is the beauty of recipes – you can change things like spices to your taste. 🙂
Hi. It’s more than likely the brand of chili powder you’re using that makes it spicy. I’ve found a large variance in heat and flavor profile among different chili powders. 🤔
Thanks for the input Desiree!