Skyline Chili
If you have ever visited Cincinnati, you know that its chili is nothing like what you find anywhere else. Skyline Cincinnati Chili is a thin, mildly sweet meat sauce seasoned with cinnamon, allspice, cloves, and cocoa powder, inspired by Greek cooking, and served over spaghetti with shredded cheddar. This copycat recipe nails the full spice blend and the right texture, so you can make this regional classic at home for a fraction of the cost of a restaurant. Prep is simple, and while the chili simmers low for two to three hours, most of that time is hands-off.
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The technique of crumbling raw ground beef directly into cold water before applying heat is essential to the recipe. It prevents the beef from clumping into large chunks and produces the very fine, almost sandy texture that is characteristic of Cincinnati chili. Starting with cold water and bringing it to a simmer together with the beef creates a smooth, evenly distributed base.
The warming spice blend works because no single spice is used in a quantity large enough to announce itself. Cinnamon, allspice, and cloves provide warmth and subtle sweetness; cocoa powder deepens the overall flavor without contributing any chocolate taste; and cumin ties the savory side back to familiar chili territory. The result is a sauce that tastes recognizable but not quite like anything else.
What makes Skyline Chili so unique?
Chili on top of spaghetti? It may sound weird, but that’s the way they serve it at Cincinnati’s famous Skyline restaurants, and it’s delicious. But the spaghetti is not all that’s different about Skyline Cincinnati Chili. Some chili purists may not even call it chili at all, but a Greek-inspired meat sauce. Unlike most chili, this version is thin, mild, and packed with spices like cinnamon, allspice, clove, and cocoa powder, which you’d more commonly find in cookies than chili. However, the result is a savory, slightly sweet sauce that tastes unlike any bowl of chili you have had before, and is definitely worth trying.
Ingredients and their roles in the recipe
For the Skyline Chili recipe, you’ll need:
- Ground beef (85/15) – gives the chili its meaty taste and body. An 85/15 blend provides enough fat for flavor without leaving oil slicks.
- Water – helps to break down the beef and thin out the chili to the correct consistency.
- Tomato sauce – brings acidity and freshness, and adds color to the chili.
- Sweet paprika – adds the classic color and a touch of pepper flavor for depth without making the chili spicy.
- Cumin powder – the earthy notes give the chili a traditional flavor and balance some of the sweeter seasonings.
- Ground cinnamon – a key Skyline Cincinnati Chili flavor component with its warmth and subtle sweetness.
- Ground allspice – another unique seasoning for this style of chili that fills in the flavor profile between the savory beef and the warmer, sweeter spices.
- Ground cloves – pair well with other warming spices, adding distinctive flavor and aroma.
- Cocoa powder – deepens the chili’s flavor without adding any chocolate flavor at all.
- Dried bread yeast – adds malty notes to the chili that the original is known for.
- Onion powder – supplies onion flavor without the sharpness of fresh onion.
- Garlic powder – provides the depth and savory elements of garlic without the harshness or texture of minced cloves.
- Salt – enhances the taste of all the other ingredients.
- MSG, optional – boosts the beef’s meaty flavor and heightens the other ingredients for that restaurant-quality taste.
How to make chili as they do at Skyline restaurants
- Crumble the ground beef into a heavy-bottomed pot. Break up any large chunks with a cooking spoon.
- Pour in the water and stir well until no chunks remain.
- Place the pot over medium heat and bring the water up to a simmer. Stir occasionally.
- Stir in the remaining ingredients.
- Cook uncovered at a very low simmer until the sauce reduces, about two to three hours. Stir from time to time and adjust the heat as needed.
- Remove the pot from the heat and cool. Stir occasionally to cool the chili quicker.
- When the chili is at room temperature, cover the pot and refrigerate it overnight to let the flavors develop.
- Reheat over medium-low while stirring until hot.
What to serve with Cincinnati Chili
Do you think you are done with the toppings? Oh, no, you’re just getting started. Regulars at Skyline love to crumble oyster crackers over the top, splash on the hot sauce, add a dollop of sour cream, and, believe it or not, enjoy it with a cinnamon roll! If you are brave enough, below is a recipe for the best cinnamon rolls, along with two other recipes for those who are not as adventurous.
Cinnabon Cinnamon Rolls – Everyone knows the smell of a freshly baked Cinnabon Cinnamon Rolls. These cinnamon rolls have been a mall staple since the mid-80s, and now you can make them at home!
Parmesan Cheese Garlic Bread – This is the garlic bread you remember from visits to your grandmother’s house. It’s simple and quick to make and delivers a punch of flavor without any messing about. Serve as a side or use to make a sandwich.
Five Guys Cajun French Fries – Are you missing really spicy chili? Then you’ll want to serve these Cajun Fries on the side. These extra-crispy French fries are cooked in peanut oil and tossed with plenty of Cajun seasoning for a kick you’re gonna love.
Different ways to serve Skyline Chili
Locals love to serve this Skyline Chili recipe over spaghetti, but there are plenty of options you can add. If you ever find yourself in Cincinnati, and you want to try this chili, you’ll need to know the lingo:
- Skyline Chili 2 Way – Just a plate of spaghetti topped with the chili spooned on top. It’s basic, but a great place to start.
- Skyline Chili 3 Way – This is the most popular option. It starts with the spaghetti and chili, but adds a mound of finely shredded cheddar cheese on top. This is the one you probably wind up having the most.
- Skyline Chili 4 Way – This one is for someone who wants the basic spaghetti and chili with shredded cheddar cheese and diced white onions, or red kidney beans. Can’t choose? Don’t worry. That’s why they have one more Way.
- Skyline Chili 5 Way – This is The Works, and it comes with spaghetti, chili, cheese, onions, and beans. Some say it’s the best, and others think it is a little too much, so you’ll just need to make up your own mind.
Do you think chili on pasta is just wrong? Well, you can also get it on a hot dog. A Skyline Chili Dog comes with yellow mustard, diced white onions, the restaurant’s famous chili, and a handful of shredded cheddar cheese.
Storing and reheating instructions
Refrigerator Storage: This is the kind of dish that tastes even better after a day or two in the fridge. Let the chili cool completely, then store it in an airtight container in the refrigerator for up to four days.
Freezer Storage: This Skyline Chili recipe is freezer-friendly. Portion the cooled chili into freezer-safe containers and freeze for up to one month. Thaw it in the refrigerator overnight before reheating.
Reheating Instructions: Add a splash of water to the chili and warm it in a saucepan over medium-low heat, stirring often, until heated through.
Love chili? Try these recipes!
- Chili’s Original Chili
- Indiana Style Chili
- James Coney Island Chili
- Lady Bird Johnson’s Pedernales River Chili
- Steak and Shake 5-Way Chili
- Wendy’s Chili
- Wick Fowler 2-Alarm Chili
Check out more of my chili and soup recipes to make for dinner.
Plus you’ll get great new recipes from us every week!
Skyline Cincinnati Chili
Ingredients
- 2 pounds ground beef (85/15)
- 4 cups water
- 1 cup tomato sauce
- 1 tablespoon paprika
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground clove
- 1 tablespoon cocoa powder
- 1 tablespoon dried yeast not nutritional yeast
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1½ teaspoon salt
- 1 pinch MSG optional
Instructions
- Place the ground beef and water in a large pot. Break up the beef thoroughly until it is completely smooth and finely crumbled.
- Set the pot over medium heat and bring the mixture to a gentle simmer.
- Add the tomato sauce, paprika, cumin, cinnamon, allspice, clove, cocoa powder, dried yeast, onion powder, garlic powder, salt, and optional MSG. Stir well to combine.
- Reduce the heat as needed to maintain a low simmer. Cook for 2 to 3 hours, stirring occasionally, until the sauce reduces and the mixture becomes rich and emulsified.
- Remove the pot from the heat and let the chili cool. Refrigerate it overnight so the flavors can fully develop.
- Reheat gently on the stove when ready to serve. Spoon it over spaghetti, hot dogs, or serve it on its own.
Notes
- Starting the beef in cold water is what creates the fine, almost crumbly texture that Cincinnati chili is known for. If you brown the beef in a hot pan first, you will get larger, chewier pieces that do not have the same consistency as the restaurant version. Trust the cold-water method even if it looks unusual at first.
- Keep the simmer very low during the two to three-hour cook. A hard boil will tighten the beef and cook off moisture too quickly before the spices have time to develop. The surface of the pot should barely be moving. Partial covering with a lid is fine if your stove runs hot.
- Do not skip the overnight rest. The difference in flavor between same-day chili and next-day chili is substantial with this recipe. The warming spices in particular need time to soften and integrate. If you are serving to guests, make the chili two days in advance for the best results.
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