Skyline Chili Recipe (Cincinnati-Style Chili)

I first heard about Skyline Chili Recipe from a Cincinnati friend who swore it was “not just chili, it’s a feeling.” He wasn’t wrong. This Skyline cincinnati chili carries a story that began in 1949 when a Greek immigrant, Nicholas Lambrinides, brought his family’s chili recipe to Ohio and named it after the city’s glowing skyline.

Today, Skyline Chili isn’t just local food—it’s part of the city’s heartbeat.

This famous cincinnati enquirer skyline chili is known across the Midwest, & people love it because it’s comforting, full of flavor, and can be served in so many ways.

I got curious about why everyone raved about it, so I made it myself — and now I get it. The mix of beef, tomato, spices, and a touch of chocolate makes it unforgettable.

If you like easy homemade meals that taste like something from a classic diner, this one’s for you.

What Makes Skyline Cincinnati Chili Different?

Skyline Chili isn’t your regular Texas bowl or even something you might find in a classic Bob Evans chili. What makes it stand apart is how thin, smooth, and flavorful the sauce is. It’s more like a spiced meat sauce than a chunky chili.

It’s served over spaghetti — yep, pasta thats why some named it skyline chili spaghetti also! — and topped with cheese, onions, and beans. People in Cincinnati call it “five-way,” and that’s what makes it special. The chili itself is rich but not too heavy. The spices are what give it that unique taste: cinnamon, cloves, nutmeg, cocoa, and a touch of vinegar.

This combination makes the flavor deep but not too hot. It’s sweet, spicy, and savory all in one bite.

Skyline Chili Ingredients

• 5 cups water – This helps break down the meat and gives the chili its smooth base.
• 2 lbs ground chuck (85/15) – I like this blend because it’s not too fatty, not too dry, just right for this dish.
• 2 (8 oz) cans tomato sauce – Adds a soft tomato flavor that balances the spices.
• 3 teaspoons tomato paste – Makes the sauce thicker and richer.
• 2 cups finely chopped yellow onions – These melt into the sauce and bring sweetness.
• 3 large garlic cloves, crushed – Fresh garlic gives the best aroma.
• 1 teaspoon garlic powder – Just a little more depth to the garlic flavor.
• 1 teaspoon onion powder – Helps the onions blend perfectly into the sauce.
• 2 teaspoons Worcestershire sauce – Gives a bold, meaty flavor that ties everything together.
• 1 teaspoon ground cumin – Adds a soft smoky note.
• 1 teaspoon paprika – Brings color and a mild earthy taste.
• 3 tablespoons chili powder – The main spice that builds that chili warmth.
• ½ teaspoon ground cloves – A small pinch, but it gives that special Skyline flavor.
• ½ teaspoon ground allspice – Adds a sweet spice note that surprises you.
• ⅛ teaspoon ground nutmeg – Tiny bit, but it rounds out the flavor nicely.
• ½ teaspoon cayenne pepper – Gives a little heat. You can use less if you want it mild.
• 1 large bay leaf – For that home-cooked aroma.
• 1 ounce unsweetened chocolate, freshly grated – This is the secret! It makes the chili rich and smooth.
• ¾ teaspoon apple cider vinegar – Helps brighten the flavors and balance the spices.
• 2 teaspoons ground cinnamon (added at the end) – This gives that Skyline taste — sweet, warm, and deep.
• Salt and black pepper to taste – Always adjust to your liking.

For Serving (Five-Way Options):

• Cooked spaghetti
• Shredded cheddar cheese
• Finely chopped raw yellow onions
• Red kidney beans (drained and rinsed)
• Oyster crackers
• Hot sauce (optional)

How To Make Copycat Skyline Chili Recipe

Step 1: Prepare the Beef Base

In a large pot, pour in 5 cups of water and bring it to a rolling boil over medium-high heat. Once the water reaches a boil, add the 2 pounds of ground chuck directly into the water. Do not brown the meat first — this chili is not made like Texas chili.

Use a large spoon or whisk to stir and break the beef apart continuously until it becomes fine and smooth with no large chunks. Let it return to a gentle boil, then reduce the heat slightly and continue to stir until the meat is completely separated and evenly distributed.

Step 2: Skim the Protein Foam

As the beef cooks, a layer of protein and foam will rise to the top. Use a spoon to skim off all this residue carefully and discard it.

Removing this step ensures the chili broth will stay clear and not murky. Once skimmed, reduce the heat to a low simmer.

Step 3: Toast the Tomato Base

In a separate skillet over medium heat, pour in the two 8-ounce cans of tomato sauce and add the 3 teaspoons of tomato paste. Stir constantly as the mixture heats and begins to bubble.

Let it cook for about 2 minutes, stirring until the tomato paste dissolves completely and the mixture slightly toasts — this deepens the flavor. Turn off the heat and pour this tomato mixture into the simmering beef pot.

Step 4: Add the Aromatics and Spices

Stir in 2 cups of finely chopped onions, the crushed garlic, garlic powder, onion powder, Worcestershire sauce, cumin, paprika, chili powder, cayenne pepper, bay leaf, nutmeg, ground cloves, and allspice.

Add the grated unsweetened chocolate, salt, and pepper to taste. Pour in the 3/4 teaspoon of apple cider vinegar. Stir everything together thoroughly so all the ingredients are fully combined into a smooth, fragrant mixture.

Step 5: Simmer the Chili

Keep the heat on low and let the chili simmer gently for 1 hour, uncovered or partially covered. Stir every 10–15 minutes to prevent any ingredients from sticking to the bottom and to ensure even cooking. The liquid will reduce slightly and thicken into a rich, smooth sauce.

Step 6: Add the Final Spice

After 1 hour, stir in the final key ingredient — 2 teaspoons of ground cinnamon. This gives the chili its distinctive Skyline flavor.

Mix well until fully incorporated, and let the chili simmer for another 15 to 20 minutes on low heat. Taste and adjust salt or vinegar if needed before serving.

Step 7: Prepare the Spaghetti

While the chili finishes simmering, cook spaghetti in a separate pot of boiling water according to the package instructions until tender. Drain well and keep warm for serving.

Step 8: Serve It the Skyline Way

Skyline Chili is traditionally served five ways:

1. One-Way: Just the chili in a bowl.
2. Two-Way: Chili served over a bed of spaghetti.
3. Three-Way: Spaghetti, chili, and a topping of shredded cheddar cheese.
4. Four-Way: Add either finely chopped onions or red kidney beans on top of the cheese.
5. Five-Way: Add both onions and kidney beans, then finish with oyster crackers and a dash of hot sauce if desired.

To serve, place spaghetti on a plate, spoon the chili generously over it, then top with desired additions.

Step 9: Serve & Enjoy

Serve immediately while hot. The chili’s flavor deepens even more the next day, so leftovers are excellent. Store in a sealed container in the refrigerator for up to 3 days or freeze for up to 3 months.

Tips for Perfect Skyline Cincinnati Chili Texture

• Use cold water when you add the beef — it helps make the texture smoother.
• Don’t brown the meat; cooking it in water keeps it fine and soft.
• Stir often while simmering to prevent sticking.
• Let it rest after cooking; it tastes better once cooled and reheated.
• Use fresh ground spices if you can — they make the flavor brighter.
• Don’t rush the simmering; that’s when the magic happens.

Substitutions & Variations

• Ground turkey or chicken works if you want it lighter.
• If you can’t find unsweetened chocolate, use a small spoon of cocoa powder.
• Apple cider vinegar can be swapped with white vinegar.
• Want less heat? Skip the cayenne.
• Add a bit more chili powder if you want it stronger.

Perfect For

This Skyline Chili is perfect for cozy nights at home. It’s warm, filling, and easy to serve in bowls or over pasta.

I love making it when the weather gets cool, or when I want something that reminds me of classic American comfort food. It’s also great for lunch leftovers — it heats up well and tastes even richer the next day.

Skyline Chili Toppings & Serving Ideas

Shredded Cheddar Cheese – I pile cheddar on top so it melts into the chili. It’s creamy and rich, just like adding a bit of crazy sauce to your favorite dish — pure comfort.

Chopped Onions – Fresh onions give a crunch and sharp bite that balances the sweet, spiced chili. It’s a small touch that makes the flavor pop, similar to the zing in Mexican salsa.

Red Kidney Beans – Beans add heartiness and texture. They soak up the chili sauce and make each spoonful filling, almost like adding Stalekracker gumbo to your table — warm and satisfying.

Oyster Crackers – Sprinkling these on top gives a fun crunch in every bite. It reminds me of the crisp touch you get from campfire bread with a soft meal.

Hot Sauce – A few drops brighten and lift the flavors. Sriracha or chili flakes work just as well.

Cooked Spaghetti – The spaghetti soaks up all the chili sauce, making every bite smooth and comforting. It’s the perfect base, much like using a cozy side for any meal.

FAQs

Why is it called Skyline Chili?

It got its name from the view of Cincinnati’s skyline seen from the first restaurant. The recipe became famous for its one-of-a-kind flavor and serving style.

Why do we use chocolate in Skyline Chili?

The chocolate doesn’t make it sweet. It deepens the flavor and gives a smooth, rich base. It’s part of what makes Cincinnati chili special.

Can I skip the cinnamon?

You can, but then it won’t taste like true Skyline Chili. That cinnamon note is what sets it apart from regular chili.

Is Skyline Chili spicy?

Not too much. It’s mild with just a hint of spice. If you want more heat, add a touch of hot sauce or extra cayenne pepper.

Can I make it vegetarian?

Yes! Use plant-based meat or lentils instead of beef. Keep the same spices and sauce — it’ll still taste great.

Making this Skyline Chili Recipe at home is more than just cooking — it’s bringing a little piece of Cincinnati into your kitchen.

The rich spices, smooth meat sauce, and comforting spaghetti make every bite feel special. I hope you try it, enjoy every spoonful, and share your experience with us.