Cincinnati Chili (Skyline Chili Copycat)
If you don't have a Skyline Chili near you and you are craving the comfort of an authentic Cincinnati Chili I have you covered with this Skyline Chili Copycat recipe!
Servings: 6 -8
Calories: 522kcal
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
In a pinch, you can attempt to skim the grease from the top of the chili to serving it the same day, but I highly recommend refrigerating it overnight. It not only makes removing that grease easy, but it also does wonders for enhancing the flavor of the chili itself.
Chili leftovers can be stored in an airtight container in the fridge for 3 days, or frozen for up to 3 months.
To make this recipe in your slow cooker, simply follow the cooking instructions, using your crock pot and slow cook for 6 hours before refrigerating.
Nutrition
Serving: 1g | Calories: 522kcal | Carbohydrates: 24g | Protein: 37g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Cholesterol: 115mg | Sodium: 1186mg | Fiber: 4g | Sugar: 7g