Cincinnati Chili

Cincinnatti Chili

Cincinnati Chili – Here’s the official guide to the ways Skyline serves their chili:


  • 1 tablespoon olive oil
  • 2 onions finely chopped (plus more for topping)
  • 1 ounce unsweetened chocolate
  • 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
  • cooked spaghetti for serving
  • shredded cheese dark red kidney beans, finely chopped onions, and oyster crackers, for serving


  • 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.


  • 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.