Cincinnati Skyline-Style Chili
A thin, spiced meat sauce ladled over spaghetti and piled with mountains of shredded cheddar, this is Cincinnati's most famous export. It tastes more like a Mediterranean-spiced stew than Texas chili, with cinnamon, allspice, and a touch of cocoa in the mix.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 610 kcal
Equipment
- •Large Dutch oven
- •Fine mesh strainer
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 30
- carbs
- 52
- protein
- 32
- calories
- 610
Instructions
- 1
Break the raw ground beef into small pieces in a Dutch oven with the water. Do not brown it first.
- 2
Bring to a gentle simmer and stir to break up clumps. Add the grated onion, garlic, and tomato paste.
- 3
Stir in the chili powder, cinnamon, allspice, cocoa powder, vinegar, and bay leaves.
- 4
Simmer uncovered on low heat for 1.5 to 2 hours, stirring occasionally. Cook until thin and deeply spiced.
- 5
Skim excess fat from the surface and take out the bay leaves.
- 6
Refrigerate overnight if possible for the best flavor. Reheat gently before serving.
- 7
Cook the spaghetti according to package directions and drain.
- 8
Mound the spaghetti in bowls and ladle chili generously over the top. Heap with shredded cheddar.
- 9
Add diced onion or warmed kidney beans if you want four-way or five-way style.
Chef's tips
Simmer uncovered and skim fat often for a silky, thin sauce. The meat should almost dissolve completely.
Storage
Refrigerate in an airtight container up to 4 days; flavor improves overnight.
Reheating
Reheat gently in a saucepan over low heat, stirring often, adding a splash of water if it has thickened.
Common mistakes to avoid
- •Browning the beef first instead of simmering it raw, which makes it clumpy instead of smooth.
- •Skipping the overnight rest, which keeps the spices from fully blending.
Serving suggestions
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