Cincinnati chili is a regional delicacy in the Midwest that you have to try because it is so uniquely flavorful! This copycat recipe is just like the version they make at Gold Star and Skyline restaurants and makes a wonderful hot dog chili! Or, you can do like the locals do and serve it over spaghetti!
Easy Homemade Cincinnati Chili Recipe
Cincinnati chili is not your regular chili; it's a beloved dish that is held near and dear to those from the Midwest. It features a wonderfully warm blend of spices and even a little chocolate!
The texture and consistency is more of a sauce than a stew, so it is best served over spaghetti, hot dogs, or anything that could use a meaty topping. Whether you're trying this type of chili for the first time or looking to satisfy your Skyline chili cravings, I have the perfect copycat recipe for you!
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🌎 Origin
Cincinnati chili, originating in Cincinnati, Ohio, was initially crafted by Tom Kiradjieff in 1922. Tom and his brother John developed a signature chili recipe to accompany hot dogs called "coneys."
This creation was served at their hot dog stand called the "Empress," which is widely recognized as Cincinnati's first chili parlor. The brothers were immigrants from Macedonia, so they blended Mediterranean spices with classic American ingredients.
Instead of being a thick stew-like chili con carne, this chili took the form of a thin meat sauce. This wonderfully spiced meat sauce was served over hot dogs or spaghetti and could be customized in various "ways".
Two-way with chili and spaghetti, three-way includes cheese, four-way added onions or beans, and five-way has everything on it. Oyster crackers optional.
Skyline Chili Origin
Skyline Chili was founded by Nicholas Lambrinides in Cincinnati, Ohio, in 1949. He played an important role in popularizing Cincinnati chili and contributing to its unique serving style.
Nicholas developed his own version of the sauce-like chili, which became the signature dish at all Skyline Chili restaurants.
While Skyline Chili's recipe remains a closely guarded secret, Nicholas certainly drew inspiration from the original Cincinnati chili created by the Kiradjieff brothers.
🥘 Cincinnati Chili Ingredients
These are not your typical chili seasonings. It may sound weird to have warm spices and chocolate in chili, but the combination creates the signature flavor that made this dish famous!
- Water - 2 cups of water, plus more as needed.
- Ground Beef - 1 ¼ pound of lean ground beef. You don't drain the beef in this recipe, so I recommend using 85/15 ground beef so that it isn't too greasy.
- Onion - 1 large white or yellow diced onion. Don't forget to reserve some for serving!
- Tomato Sauce - 8 ounces of tomato sauce or a tomato sauce substitute.
- Apple Cider Vinegar - 1 tablespoon of apple cider vinegar or an apple cider vinegar substitute.
- Garlic - 2 teaspoons of minced garlic (about 2 cloves).
- Chili Powder - 2 tablespoons of chili powder or a chili powder substitute.
- Seasoning - ½ teaspoon each of ground cinnamon, ground cumin, salt, and granulated sugar. ¼ teaspoon each of ground allspice, ground cloves, and cayenne pepper, plus ⅛ teaspoon of black pepper.
- Baking Chocolate - ½ an ounce of unsweetened baking chocolate (about ¼ of a square of chocolate).
- Bay Leaf - 1 whole bay leaf, removed before serving. You could also use a bay leaf substitute.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Cincinnati Chilli
There may be a lot of ingredients, but everything is cooked in one pot! You'll need your measuring utensils, a knife and cutting board, a stockpot, and a silicone spatula to get started.
This makes 6 hearty servings of chili, especially when served on spaghetti!
- Break up the beef. Add the 2 cups (473 milliliters) of water and 1 ¼ pounds (567 grams) of lean ground beef to a large pot. Break up the beef as much as possible and bring it to a boil.
- Boil. Slowly boil until the meat is cooked through and tender (about 30 minutes), breaking it up into a fine texture as it cooks. Skim any fat off the top and discard.
- Add remaining ingredients. Add 1 large diced white onion (150 grams), 8 ounces (227 grams) of tomato sauce, 1 tablespoon (15 milliliters) of apple cider vinegar, 2 teaspoons (6 grams) of minced garlic, 2 tablespoons (16 grams) of chili powder, ½ teaspoon (1 gram) of ground cinnamon, ½ teaspoon (1 gram) of ground cumin, ½ teaspoon (3 grams) of salt, ½ teaspoon (2 grams) of sugar, ¼ teaspoon (0.5 grams) of ground allspice, ¼ teaspoon (0.5 grams) of ground cloves, ⅛ teaspoon (0.25 grams) of ground black pepper, ½ ounce (14 grams) unsweetened baking chocolate, and 1 whole bay leaf (0.1 grams). Stir to combine.
- Simmer on low. Bring to a boil, then reduce the heat to low and let simmer for 1 ½ hours, stirring occasionally.
- Enjoy. Remove from heat and let cool slightly. There is an official 'guide' for how Skyline Chili serves its Cincinnati chili: 2-way is just spaghetti topped with chili. 3-way is spaghetti and chili topped with cheddar cheese. 4-way is spaghetti, chili, cheese, and beans OR onions. Lastly, 5-way (also known as 'the works') is spaghetti, chili, cheese, beans, and onions!
🥗 Sides
Serving Cincinnati chili on top of spaghetti is the true way to eat it like an Ohioan. However, it's equally delicious on top of hot dogs or cornbread! Also, check out my post on what to serve with chili for more ideas; enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Add a splash or two of water as needed, or remove the chili from the heat once it has thickened.
- Cincinnati chili is not watery like soup or thick like traditional chili. Instead, it should be a consistency similar to ground beef pasta sauce like bolognese.
- If desired, an immersion blender or potato masher can be used to get the chili to a super fine and 'soft' consistency.
- Cincinnati chili tastes even better the next day! For the best flavor, let it cool and refrigerate overnight. Then, reheat and serve!
🥡 Storing & Reheating
Let the chili cool to room temperature, then place it in an airtight container in the fridge for up to 4 days.
Freezing Cincinnati Chili
Once the chili has cooled, transfer it to a heavy-duty freezer bag and flash-freeze it flat on a baking sheet for easy storage. Thaw frozen chili in the fridge overnight and enjoy it within 6 months.
Reheating Cincinnati Chili
Add leftover chili to a large pot over medium-low heat and cook for 15 minutes, stirring occasionally, until warmed through.
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❓ Recipe FAQs
Cincinnati chili is actually very different from traditional chili! It's more like a meat sauce than a chunky stew. It has a signature sweet-spicy flavor profile from unsweetened chocolate and warm spices.
The standard, and what is served at Skyline and Gold Star Chili, is shredded mild cheddar. The great thing about making your own version at home is you can try out different cheeses to find what you like most!
Yes, Cincinnati chili freezes incredibly well! In fact, I recommend making an extra batch to keep in the freezer for a quick and easy spaghetti night!
🐄 🥩 More Ground Beef Recipes
- Ground Beef Stew - A rich and hearty beef stew that has plenty of veggies to enjoy!
- Ground Beef Tacos - Perfectly seasoned ground beef tacos are great for taco Tuesdays!
- Slow Cooker Goulash - This family favorite dinner recipe practically cooks itself!
- Taco Pasta - A one-pot pasta dinner that combines Mexican and Italian flavors!
- Ground Beef Stir-Fry - This quick and easy ground beef stir fry makes a great lunch or dinner!
- Ground Beef Stroganoff - Classic comfort food made with ground beef in a creamy stroganoff sauce with mushrooms and egg noodles!
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📖 Recipe Card
Cincinnati Chili
Ingredients
- 2 cups water
- 1¼ lb lean ground beef
- 1 large white onion (diced - or use yellow onion, reserve some for serving)
- 8 oz tomato sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoon garlic (minced)
- 2 tablespoon chili powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground black pepper
- ½ oz unsweetened baking chocolate (about ¼ of a square of chocolate)
- 1 whole bay leaf
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add the 2 cups water and 1¼ lb lean ground beef to a large pot. Break up the beef as much as possible and bring to a boil.
- Slowly boil until the meat is cooked through and tender (about 30 minutes), breaking it up into a fine texture as it cooks. Skim any fat off the top and discard.
- Add 1 large white onion, 8 oz tomato sauce, 1 tablespoon apple cider vinegar, 2 teaspoon garlic, 2 tablespoon chili powder, ½ teaspoon ground cinnamon, ½ teaspoon ground cumin, ½ teaspoon salt, ½ teaspoon sugar, ¼ teaspoon ground allspice, ¼ teaspoon ground cloves, ¼ teaspoon cayenne pepper, ⅛ teaspoon ground black pepper, ½ oz unsweetened baking chocolate, and 1 whole bay leaf. Stir to combine.
- Bring to a boil, then reduce the heat to low and let simmer for 1 ½ hours, stirring occasionally.
- Remove from heat and let cool slightly. Serve over hot dogs or thin spaghetti noodles if desired.
Notes
- There is an official 'guide' for how Skyline Chili serves its Cincinnati chili. 2-way is just spaghetti topped with chili. 3-way is spaghetti and chili topped with cheddar cheese. 4-way is spaghetti, chili, cheese, and beans OR onions. Lastly, 5-way is spaghetti, chili, cheese, beans, and onions! Oyster crackers are an additional fave topping.
- Add a splash or two of water as needed, or remove the chili from the heat once it has thickened.
- Cincinnati chili is not watery like soup or thick like traditional chili. Instead, it should be a consistency similar to ground beef pasta sauce like bolognese.
- If desired, an immersion blender or potato masher can be used to get the chili to a super fine and 'soft' consistency.
- Cincinnati chili tastes even better the next day! For the best flavor, let it cool and refrigerate overnight. Then, reheat and serve!
- To store: Let the chili cool to room temperature, then place it in an airtight container in the fridge for up to 4 days.
- To freeze: Once the chili has cooled, transfer it to a heavy-duty freezer bag and flash-freeze it flat on a baking sheet for easy storage. Thaw frozen chili in the fridge overnight and enjoy it within 6 months.
- To reheat: Add leftover chili to a large pot over medium-low heat and cook for 15 minutes, stirring occasionally, until warmed through.
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