Skyline-style Cincinnati chili is a warmly spiced, thin meat sauce served over spaghetti or hot dogs, then finished with finely shredded cheddar. This homemade version uses ground beef, tomato, broth, and familiar spices for a practical weeknight take on the regional dish, with optional toppings and serving styles to choose from.
Ingredients
- 2 lb (907 g) 85% lean ground beef
- 4 cups (950 ml) low-sodium beef broth
- 1 can (15 oz / 425 g) tomato sauce
- 1 medium yellow onion, finely grated or minced, about 1 cup (150 g)
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 g) unsweetened cocoa powder
- 1 tbsp (15 g) tomato paste
- 2 tsp (10 g) ground cumin
- 2 tsp (6 g) chili powder
- 1½ tsp (4 g) ground cinnamon
- 1 tsp (2 g) paprika
- ½ tsp (1 g) ground allspice
- ¼ tsp (0.5 g) ground cloves
- ¼ tsp (0.5 g) ground nutmeg
- ¼ tsp (0.5 g) cayenne pepper, or less to taste
- 1 bay leaf
- 1 tsp (6 g) fine salt, plus more to taste
- ½ tsp (1 g) black pepper
- 12 oz (340 g) dry spaghetti, for serving
- 12 oz (340 g) finely shredded mild cheddar, for serving
- 1 medium white onion, finely diced, optional topping, about 1 cup (150 g)
- 1 can (15 oz / 425 g) kidney beans, drained and rinsed, optional topping
- 6 hot dogs and 6 split buns, optional alternative to spaghetti
Instructions
- Put the ground beef in a large, heavy pot and pour in the beef broth. Break the meat into very small pieces with a sturdy spoon or potato masher. Starting with the beef in cold liquid helps create the fine, loose texture associated with Cincinnati-style chili.
- Stir in the tomato sauce, grated onion, vinegar, Worcestershire sauce, cocoa, tomato paste, cumin, chili powder, cinnamon, paprika, allspice, cloves, nutmeg, cayenne, bay leaf, salt, and black pepper. Mix thoroughly so no clumps of cocoa or spices remain.
- Bring the pot to a gentle boil over medium-high heat, stirring often. Reduce the heat to low and simmer uncovered for 60 minutes, stirring and scraping the bottom every 10 to 15 minutes. Keep the sauce at a quiet simmer rather than a hard boil; add a splash of water or broth if it thickens more than you like.
- Check the beef with a food thermometer in several places. The USDA FSIS safe minimum internal temperature for ground beef is 160°F (71°C). Continue cooking if needed. Remove the bay leaf, taste, and adjust the salt, pepper, or cayenne. The sauce should be loose enough to spoon over pasta, not as thick as a typical bowl of chili.
- While the chili finishes, cook the spaghetti in a large pot of salted water according to the package directions until al dente. Drain. If serving hot dogs instead, cook them according to their package directions and warm the buns. Keep cooked foods hot until serving.
- For a classic three-way, divide the spaghetti among six plates, spoon chili over it, and cover with a generous mound of cheddar. For a four-way, add diced onion; for a five-way, add kidney beans as well. To make chili dogs, spoon the sauce into split buns with hot dogs and finish with cheddar and optional onion.
Tips
- Grate the onion for a smoother sauce, or mince it finely if you prefer small pieces. Avoid large chunks, which change the texture of this style.
- Use low-sodium broth because the sauce reduces as it simmers. Season at the end, after tasting, rather than adding extra salt early.
- For a milder batch, leave out the cayenne. If you cannot find allspice or cloves, omit the missing spice rather than adding a large amount of a substitute; the flavor will be less layered but still work.
- Shred cheddar from a block when possible; it usually melts more smoothly than pre-shredded cheese. Keep toppings separate so everyone can build the version they want.
Serving Suggestions
The familiar serving names refer to what goes on the spaghetti: a two-way is spaghetti and chili, a three-way adds cheddar, a four-way adds either diced onion or kidney beans, and a five-way includes both. These terms can vary by local preference, so offer toppings separately if you are serving a group. A simple green salad or steamed vegetables make an easy side without competing with the spiced sauce.
For a chili dog, use a sturdy bun and keep the sauce on the spoonable side so it does not immediately soak through. You can also serve the chili over baked potatoes or fries, though those are variations rather than the classic spaghetti presentation.
Variations
For a meat-free version, replace the beef with 2 lb (907 g) plant-based ground meat and use vegetable broth. Follow the package’s safe handling and cooking instructions; plant-based products vary, so do not assume the beef temperature rule applies to every product. The result will have a different texture and flavor from beef-based chili.
To make the sauce richer, replace 1 cup (240 ml) of the broth with water and stir in an additional tablespoon (15 g) of tomato paste. For a spicier batch, add cayenne in small increments near the end. You can also leave out the cocoa, but it contributes a subtle bitter depth rather than a chocolate flavor.
Storage and Reheating
Refrigerate the chili within 2 hours of cooking in a shallow, covered container. It keeps for 3 to 4 days in the refrigerator. Store spaghetti, cheese, and other toppings separately when possible to preserve their texture. For longer storage, freeze the cooled chili in airtight, freezer-safe containers for up to 3 months; thaw it overnight in the refrigerator.
Reheat chili on the stovetop over medium-low heat, stirring frequently and adding a little broth or water if necessary. You can also microwave individual portions, stirring halfway through. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Avoid leaving chili at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Is this the same as ordinary chili?
Cincinnati-style chili is usually a thinner, finely textured meat sauce with a distinctive blend of warm spices. It is commonly served over spaghetti or on hot dogs rather than in a bowl with the same toppings as many other chili styles.
Does Cincinnati chili contain chocolate?
This recipe uses a small amount of unsweetened cocoa. It does not make the sauce taste like dessert; it adds a restrained, earthy note. Some recipes omit cocoa or use different spice combinations.
Can I make it ahead?
Yes. Make the chili a day ahead, cool it promptly, and refrigerate it. Reheat it to 165°F (74°C) before serving, then cook the pasta fresh so it does not become soft in storage.
Why is the beef cooked in liquid instead of browned first?
Starting the beef in broth and breaking it up finely helps produce the fine, loose texture associated with this style. Browning first creates larger browned pieces and a deeper roasted flavor, but the finished sauce will be less traditional in texture.
Can I cook the chili in a slow cooker?
Yes, but first break up the beef very thoroughly in the broth and mix in the remaining ingredients. Cook on low until the beef reaches 160°F (71°C), checking with a thermometer. Slow cookers vary, so use temperature rather than the clock alone to confirm doneness.
What does “Skyline chili Cincinnati jobs” mean?
That phrase may combine a search for Skyline-style Cincinnati chili with a separate search for jobs. This page provides a homemade chili recipe; it does not list employment openings.
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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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