Skyline Chili and Cincinnati Chili are often used interchangeably, but they are not the same thing. Skyline is a specific restaurant chain, while Cincinnati chili is the broader style of spiced meat sauce served over spaghetti or hot dogs. This recipe gives you a homemade version that captures the essence of both: a thin, deeply spiced beef sauce with a hint of chocolate and cinnamon, served the classic Cincinnati way. It works because it layers bold flavors—sweet, savory, and warm spices—into a sauce that’s both comforting and uniquely regional.
Ingredients
- 2 lb (900 g) ground beef (85% lean)
- 2 cups (470 ml) water
- 1 (15 oz / 425 g) can tomato sauce
- 2 tbsp (30 ml) tomato paste
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 2 tbsp (15 g) chili powder
- 2 tsp (5 g) ground cumin
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cloves
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) brown sugar
- 1 oz (28 g) unsweetened chocolate, finely chopped
- 1 bay leaf
- Salt and black pepper to taste
- For serving: cooked spaghetti, hot dogs, shredded cheddar cheese, diced onions, oyster crackers
Instructions
- In a large heavy pot or Dutch oven, add the ground beef and water. Break the beef into small pieces with a spoon. Bring to a boil over high heat, then reduce to medium-low and simmer for 15 minutes, stirring occasionally to break up the meat further. This step creates the fine, crumbly texture characteristic of Cincinnati chili.
- Add the tomato sauce, tomato paste, onion, garlic, chili powder, cumin, cinnamon, allspice, cloves, Worcestershire sauce, brown sugar, chocolate, and bay leaf. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour, stirring every 15 minutes to prevent sticking.
- After 1 hour, remove the lid and continue simmering uncovered for another 45 minutes, stirring occasionally. The sauce should thicken slightly and the flavors meld. The chili should be thinner than traditional Texas chili—it’s meant to coat a spoon, not stand up on it.
- Remove the bay leaf. Season with salt and pepper to taste. Keep warm until ready to serve.
- If serving with spaghetti, cook the pasta according to package directions until al dente. For hot dogs, boil or grill them until heated through.
- To serve Cincinnati-style, place a bed of spaghetti or a hot dog in a bun, ladle the chili over the top, and finish with a mound of shredded cheddar cheese. Add diced onions and oyster crackers if desired.
Tips
- Texture trick: The initial boiling in water is essential. It breaks down the beef into fine particles without browning, giving the chili its signature smooth, saucy consistency. Don’t skip this step.
- Spice balance: The chocolate and cinnamon are subtle—they should enhance, not dominate. If you’re unsure, start with half the chocolate and add more to taste at the end.
- Make it ahead: This chili tastes even better the next day. Refrigerate overnight and reheat gently; the flavors will deepen.
- Substitutions: For a leaner version, use ground turkey (cook to 165°F / 74°C). For a vegetarian version, use a plant-based ground meat substitute and add 1 cup (240 ml) of vegetable broth instead of water.
Serving Suggestions
Serve over cooked spaghetti for a “3-way� (spaghetti, chili, cheese), or on hot dogs for a “Coney� style. Add diced raw onions for a “4-way� and beans for a “5-way� (kidney beans are traditional). Oyster crackers on the side are a must. For a low-carb option, serve over roasted spaghetti squash or cauliflower rice.
Variations
- Bean lovers: Stir in 1 (15 oz / 425 g) can of drained kidney beans during the last 15 minutes of cooking.
- Spicier: Add 1/2 tsp (1 g) cayenne pepper or a minced jalapeño with the onion.
- Sweet version: Increase brown sugar to 2 tbsp (30 g) for a sweeter profile, closer to some regional variations.
- Turkey chili: Substitute ground turkey for beef; cook until the turkey reaches an internal temperature of 165°F (74°C) as measured with a food thermometer.
Storage and Reheating
Refrigerate leftover chili in an airtight container for up to 4 days. Reheat on the stovetop over medium-low heat, stirring frequently, or in the microwave in 1-minute intervals. The chili will thicken as it sits; add a splash of water or beef broth when reheating to restore the desired consistency. Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating. Leftovers must be reheated to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
What is the difference between Skyline Chili and Cincinnati Chili? Skyline is a restaurant chain that serves a specific recipe of Cincinnati chili. Cincinnati chili is the broader style—a thin, spiced meat sauce served over spaghetti or hot dogs. Skyline’s version is sweeter and has a more pronounced chocolate flavor, but a homemade Cincinnati chili can be similar.
Why does Cincinnati chili have chocolate in it? The chocolate is a traditional ingredient that adds depth and a subtle bitterness, balancing the sweetness of the spices. It does not make the chili taste like chocolate; it enhances the overall flavor profile.
Can I use ground turkey instead of beef? Yes, ground turkey works well. Use 93% lean turkey and add a tablespoon of olive oil to the water to prevent dryness. Cook to a safe minimum internal temperature of 165°F (74°C).
Why is my chili too thick? Cincinnati chili is meant to be thin. If it becomes too thick, stir in water or beef broth a few tablespoons at a time until it reaches the desired consistency. Also, ensure you simmer uncovered for the full time to allow the flavors to concentrate without over-reducing.
Can I make this in a slow cooker? Yes. Brown the beef in water as directed, then transfer to a slow cooker. Add remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours. Remove the bay leaf before serving.
Is Cincinnati chili spicy? It is mildly spicy, with warmth from chili powder and cumin, but not hot. The cinnamon and cloves give it a unique aromatic quality. To reduce heat, use mild chili powder.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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