skyline chili recipe — I know why you’re here. You had your first bite of Skyline Chili (or maybe Gold Star or whatever joint folks in your town swear by), and now you’re craving that wild combo of cinnamon, beef, and spaghetti… yep, chili on spaghetti. Honestly, nothing else like it. I totally get not wanting to drive three states over just to get a fix. Been there. So let’s talk about making your own right at home. Trust me, if you can stir a pot, you’ve got this. If you ever want to try a more traditional version, check out this straightforward crockpot chili recipe or a super easy slow cooker chili recipe. But today? We’re going the Cincinnati way. 
What is Cincinnati Chili?
Let’s clear this one up first. Cincinnati Chili is, well, unique (some might even call it odd, but they’re just jealous). It’s not your classic Texas-style chili. Instead, it kinda acts like a spicy meat sauce you ladle over spaghetti. Some say it’s more Mediterranean than American. They’re kinda right.
Most places use ground beef, a mess of spices, tomato, maybe even chocolate (yes, you read that right). Oh, and you pile it with cheese, beans, onions, or all of the above. If you grew up in the Midwest, you probably already had your opinion shaped by early school lunches. Me? Took me ages to get used to it, but now it’s comfort food.
Here’s what sets it apart: the spice blend. Cinnamon. Cloves. Sometimes a hint of cocoa. Oh, and that mound of shredded cheddar on top? Absolutely not optional. Each bowl’s got its own personality. In Cincinnati, they’ll ask if you want it “two-way” or up to “five-way,” which basically means choosing your toppings.
“I never thought I’d like chili on spaghetti, but after my first bowl of Skyline I was hooked. Now, the homemade version’s my go-to for cold nights.” — Jess, Cincinnati transplant
How to make Skyline Cincinnati Chili
Alright, let’s get into it. No advanced culinary skills needed here. Just a handful of pantry staples and a tiny bit of patience. It’s mostly waiting around for all the flavors to mix and mingle (the smell alone is worth it).
Start with your ingredients. Here’s what you need for this skyline chili recipe:
- 2 pounds ground beef (not the leanest, some fat is good)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 2 cups beef broth or water
- Two 8-oz cans tomato sauce
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 1/2 tsp cloves (ground)
- 1 tsp cocoa powder (unsweetened)
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp salt (and more to taste)
- 1/2 tsp pepper
- Optional: 1/4 tsp cayenne for heat, pinch of sugar if your tomatoes are tangy
Directions are simple. I can almost do this half-asleep, which, honestly, I have.
- In a big pot, dump the ground beef and break it apart with your hands. Pour in the beef broth. (No need to brown first. Weird, but that’s how the original does it.)
- Add the onion, garlic, tomato sauce, tomato paste, and all the spices. Basically, toss it all in.
- Stir well. Bring it up to a gentle simmer over medium heat.
- Drop in the bay leaf. Cover the pot. Let it bubble gently for at least 90 minutes, stirring now and then. Longer is better for flavor, if you’ve got the patience (or time).
- Fish out the bay leaf. Taste. Add more salt or vinegar if you think it needs a punch.
- Now, pour it over cooked spaghetti. Not under. Not beside. Directly over.
- Top with serious amounts of finely shredded cheddar (the more the better), plus diced onions and beans if you want. Oyster crackers on the side? Oh yes.
You’ll probably find yourself “testing” a few spoonfuls (okay, bowls) while it cooks. No shame here.
Recipe tips and variations
Listen, nobody from Cincinnati will ever agree on the “one true” skyline chili recipe, but here’s what I learned from many trial runs (some less successful than others).
To keep it authentic, don’t brown your beef first. I know, it feels wrong, but the texture is different – trust me, the weirdness is worth it. If you want it a bit healthier, leaner beef totally works but everyone knows the OG has fat.
Swap the beef out for turkey or even a plant-based protein if you want to surprise your vegetarian cousin. My friend once tried lentils. Wild, but it worked.
Some folks add a touch of brown sugar. Others (I don’t judge) use a shot of hot sauce. Get playful! This recipe welcomes stubborn improvisers.
Oh, and reheating leftovers? It, bizarrely, gets better the second (or even third) day. Got a slow cooker? Just let it cook on low for hours. Takes hardly any watching, kinda like a slow cooker chili recipe but with Cincinnati flair.
People sometimes toss it on hot dogs (aka the “Coney Dog” move). If you know, you know.
If you get bored of chili, you can always try something totally different, like this 15-minute lo mein recipe for your next kitchen adventure.
Most Popular Recipes
Speaking of crowd-pleasers. If you’ve mastered this skyline chili recipe, you might be on the hunt for others that’ll amaze your crew. Around my place, a big pot of chili is often teamed up with stuff like homemade breads, wild desserts, or even something lighter between the hearty Midwest meals.
- This chili is epic as leftovers or even for game day.
- Pair it with crusty bread or a slice of cake (I know, weird combo — but try the apple cake recipe for the sweet lovers out there).
- Double the batch and freeze half for busy nights. You’ll thank yourself later.
- Folks go nuts for anything with cheese, honestly. Don’t skimp.
Whatever your taste buds crave, Cincinnati Chili is a fun way to stir things up—literally.
Related Pages
If you’re in the mood for more unique eats, definitely swing by some sister recipes I’m obsessed with. The baked chili rellenos are a hit when I want something cozy but with a twist. For a total flavor shift, try out arroz con leche — a comforting Mexican rice pudding that’ll knock your socks off.
Want a super-fresh family favorite? Give this banana banana bread recipe a go next bake-day.
There’s no reason to eat boring food. Not at my table.
Common Questions
Do I have to use spaghetti for Cincinnati Chili?
You should, for the real deal. But hey, use elbow pasta or skip the pasta and just eat it as chili if that’s more your thing.
Does chocolate really go in chili?
Sounds wild, but a little cocoa powder creates that deep flavor. Nobody will know it’s there (unless you brag about it).
Can you freeze Skyline Chili?
Heck yes. It freezes great. Just save the toppings for when you reheat.
How spicy is this chili?
Honestly, it’s pretty mild unless you toss in more cayenne or hot sauce. It’s more about cozy spices than heat.
How do I store leftovers?
Pop it in a lidded container in the fridge. Keeps for up to 5 days, maybe more if your fridge isn’t a science experiment.
Give It a Try – Tastes Like Cincinnati!
Cincinnati Chili is quirky, hearty, and 100% worth trying. The skyline chili recipe transforms simple stuff from your pantry into something that tastes like a five-star restaurant (well, with a big side of nostalgia). Now, if you’re feeling adventurous, I’d say check out this awesome Copycat Skyline Cincinnati Chili – The Chunky Chef, or poke through a witty Skyline Chili hack for geeky tips, or the super-detailed Cincinnati Chili – Culinary Hill if you wanna get extra nerdy. Now go, mess up the kitchen, and fall in love with a bowlful of oddball goodness. 
Skyline Cincinnati Chili
Ingredients
For the chili
- 2 pounds ground beef Not the leanest; some fat is good
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth or water
- 16 oz tomato sauce (two 8-oz cans)
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp ground cinnamon
- ½ tsp allspice
- ½ tsp ground cloves
- 1 tsp cocoa powder (unsweetened)
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 leaf bay leaf
- 1 tsp salt And more to taste
- ½ tsp pepper
- ¼ tsp cayenne (optional) For heat
- pinch sugar (optional) If your tomatoes are tangy
For serving
- 6 servings cooked spaghetti To serve under the chili
- to taste finely shredded cheddar cheese For topping
- to taste diced onions For topping
- to taste beans For topping, optional
- to taste oyster crackers For serving on the side, optional
Instructions
Preparation
- In a big pot, dump the ground beef and break it apart with your hands.
- Pour in the beef broth.
- Add the onion, garlic, tomato sauce, tomato paste, and all the spices. Stir well.
Cooking
- Bring to a gentle simmer over medium heat.
- Drop in the bay leaf. Cover the pot and let it bubble gently for at least 90 minutes, stirring now and then.
- Fish out the bay leaf. Taste and add more salt or vinegar if needed.
Serving
- Pour the chili over cooked spaghetti.
- Top with shredded cheddar, diced onions, and beans if desired. Serve with oyster crackers on the side.
