Go Back Email Link
–+ servings
Chili cheese spaghetti and chili cheese hot dogs.
Add to Collection
Print Pin
No ratings yet

Skyline Cincinnati Chili

Cincinnati's classic Greek-spiced meat sauce with cinnamon, cloves, and cocoa. Serve it over spaghetti 2, 3, 4, or 5 ways with cheese, onions, and beans.
Course Soup
Cuisine American
Keyword comfort food, greek, hearty, no beans, one-pot, Spicy
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Chilling 8 hours
Total Time 10 hours 20 minutes
Servings 8
Calories 266kcal
Author Stephanie Manley

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.

Recipe Tips

  • 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.

Nutrition

Calories: 266kcal | Carbohydrates: 5g | Protein: 22g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 670mg | Potassium: 493mg | Fiber: 2g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 3mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!