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Made famous by Skyline Chili in Ohio, Cincinnati Chili is full of secret ingredients and served on spaghetti with lots of toppings, depending on which “way” you like it.
Ever been to the Skyline Chili in Ohio?
If that’s a no, leave everything you thought you knew about traditional chili behind, because this recipe will turn it all upside down, but only in the most delicious way.
The (secret) recipe calls for a combination of spices and ingredients that you might find a bit odd, especially for a savory meat stew. Allspice? Cloves? Unsweetened chocolate?
Stick with me (and our friends from the Buckeye state) because this recipe is perfect for the slow cooker and freezes beautifully, so you can have Cincinnati-style chili any time, any place.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Unsweetened chocolate: Just one ounce is all you need, but the super fans swear it makes all the difference.
- Ground beef: You won’t have a chance to drain the fat from the beef in this recipe. I think 85/15 is ideal for maximum flavor without too much grease, but you can choose something leaner if you want to.
- Toppings: Build your bowl with spaghetti, chili, and cheese, then top it off with onions, kidney beans, or even oyster crackers if you want to. Here’s the official guide to the “ways” Skyline serves their chili:
- 2-Way: Spaghetti, Chili
- 3-Way: Spaghetti, Chili, Cheddar Cheese
- 4-Way: Spaghetti, Chili, Cheddar Cheese, Onions OR Beans
- 5-Way aka “the works”: Spaghetti, Chili, Cheddar Cheese, Onions AND Beans
Step-by-step instructions
- In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Cook onions until softened, about 5 minutes.
- Stir in chocolate, garlic, chili powder, oregano, cinnamon, allspice, and cloves until fragrant, about 30 seconds. Add broth, tomato sauce, vinegar, tomato paste, brown sugar, and Worcestershire sauce.
- Stir in beef and bring to boil. Reduce heat and simmer until thickened, about 20 to 25 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
- Serve over cooked spaghetti with desired toppings such as cheese, beans, onions, and crackers.
Recipe tips and variations
- Yield: This recipe makes 10 generous servings of Cincinnati Chili.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Cool and portion into freezer-safe containers, label and date. Thaw overnight in the refrigerator.
- Slow cooker: Sauté the onions in olive oil over medium-high heat until softened. Add the unsweetened chocolate, garlic, oregano, chili powder, allspice, cloves, and cinnamon. Add to a slow cooker with the chicken broth, tomato sauce, vinegar, tomato paste, brown sugar, Worcestershire, salt and pepper, and beef. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
- Coney Dog: If you’re thinking a hot dog smothered with chili might be just the thing, you’re not alone. Eat it in the bun, or topped with cheese, mustard, onion, beans, you name it.
Frequently Asked Questions
Cincinnati Chili is made with several non-traditional ingredients including chocolate, cinnamon, allspice, and cloves. It’s also a thinner chili overall, and it’s served over spaghetti noodles with a mountain of cheese on top.
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This easy Peanut Butter Buckeyes recipe is popular in Ohio, the Buckeye State. But no matter where you’re from, anyone can get excited about peanut butter balls dipped in melted chocolate.
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Cincinnati Chili
Equipment
- Dutch oven (I always use my heirloom on from Le Creuset!)
Ingredients
- 1 tablespoon olive oil
- 2 onions finely chopped (plus more for topping)
- 1 ounce unsweetened chocolate (see note 1)
- 1 clove garlic minced
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon allspice
- 1/2 teaspoon ground cloves
- 2 cups chicken broth
- 16 ounces tomato sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar
- 2 teaspoons Worcestershire sauce
- Salt and freshly ground black pepper
- 2 pounds ground beef (preferably 85/15, see note 2)
- cooked spaghetti for serving
- shredded cheese dark red kidney beans, finely chopped onions, and oyster crackers, for serving (see note 3)
Instructions
- In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Cook onions until softened, about 5 minutes.
- Stir in chocolate, garlic, chili powder, oregano, cinnamon, allspice, and cloves until fragrant, about 30 seconds. Add broth, tomato sauce, vinegar, tomato paste, brown sugar, and Worcestershire sauce.
- Stir in beef and bring to boil. Reduce heat and simmer until thickened, about 20 to 25 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
- Serve over cooked spaghetti with desired toppings such as cheese, beans, onions, and crackers.
Recipe Video
Notes
- Unsweetened chocolate: Just one ounce is all you need, but the super fans swear it makes all the differences.
- Ground beef: You won’t have a chance to drain the fat from the beef in this recipe. I think 85/15 is ideal for maximum flavor without too much grease, but you can choose something leaner if you want to.
- Toppings: Build your bowl with spaghetti, chili, and cheese, then top it off with onions, kidney beans, or even oyster crackers if you want to. Here’s the official guide to the “ways” Skyline serves their chili:
- 2-Way: Spaghetti, Chili
- 3-Way: Spaghetti, Chili, Cheddar Cheese
- 4-Way: Spaghetti, Chili, Cheddar Cheese, Onions OR Beans
- 5-Way aka “the works”: Spaghetti, Chili, Cheddar Cheese, Onions AND Beans
- Yield: This recipe makes 10 generous servings of Cincinnati Chili.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Cool and portion into freezer-safe containers, label and date. Thaw overnight in the refrigerator.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I just made this and it turned out great! It was slightly bland so I added a bit more salt than 1 teaspoon, but after that it was perfect. I like that you use Worcestershire sauce, some other Cincinnati Chili recipes omit this important ingredient. I saw a recommendation to use small red beans instead dark red kidney beans, which I guess is more authentic for Cincinnati Chili. I got them from Amazon, Iberia brand. Anyway, I had it 5-Way and it tastes really close to Skyline Chili, so good job. 👍
Thanks so much, David. Glad you enjoyed it! – Meggan
Nice job and it really tastes so authentic. We grew up in SW Ohio, so we have tried many versions. Leave out the chili powder and you are close to Skyline Chili.
This is great! I’ll have to make it again with the chili powder, obviously I’m trying to mimic Skyline here. Good info, thank you so much, and high praise! I appreciate your comment. Thank you so much! -Meggan
I FINALLY made your recipe EXACTLY as stated (except a 1/2 portion). It is amazing and I would not change a thing as it tastes tastes great. I had Price Hill chili at their restaurant in Cincinnati a few months ago and really loved it. This is extremely close to that. I still have leftovers after 2 dishes, my wife tried some but she was a bit turned off by the cinnamon and clove – but this review isn’t about her. 🙂 There could be some minor tweaking involved, but really, I don’t think so – I think it is good to go as is! I served mine 4-way BEANS – added the beans into the pot during the last 5 minutes to warm.
Hi Ray! You cracked me up, thanks for taking the time to write! I’m so happy you enjoyed it as is! Thank you again and please write back if you have any questions! – Meggan
I was skeptical I would be able to pull this off and have it taste like my favorite Cincinnati Chili at a local place. But, it turned out even better than I expected. I halved the recipe for my husband and I and it was so flavorful and delicious. Even my husband said it was amazing. Now, I’m sad I made half a batch because we finished it for dinner and the next day’s lunch! I’ll definitely be making this again, soon!
Thank you so much for writing, Mark! I’m so happy you both loved it! – Meggan
excellent loved it just added some cayenne and red pepper with onion on top
Yum! So happy you enjoyed it, Sandee! – Meggan