Authentic Cincinnati Chili

Authentic Cincinnati Chili

100 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    3 h 30 m
  • Ready In

    11 h 45 m
Melissa Hamilton
Recipe by  Melissa Hamilton

“This was handed down to me by Mom, a Cincinnati native. Skimming the fat makes this a healthier version than most, and gives it the right consistency. I like mine 4-way, with spaghetti, raw chopped onions, grated mild cheddar, and oyster crackers!”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
  2. The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.

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Reviews (100)

Rate This Recipe
Jim
96

Jim

This is the actual recipe from Skyline. It was printed in the Cincy Inquirer in the early 70s. I use ground turkey instead of beef and the flavor and texture are the same (my wife says my version is better!). May need to make a batch soon!

Patty
66

Patty

I grew up in Cincinnati and our chili of choice was Gold Star. For close to 20 years I have been searching for a decent Cincy chili recipe to no avail...until I found this one! I did augment the recipe to make it more like Gold Stars. (Skyline is more "earthy" than I like) I added hot water every 1/2 hour or so- maybe 1/2 cup every time to mellow it out and keep it from getting too thick. I also added ~ 2 teaspoons of light brown sugar, 1 teaspoon cardamom, and 1/2 teaspoon ground cloves. The result was more like Gold Star's chili recipe which is my preference. Thank you for posting this recipe...it quells my craving at least until I make the trip back home to Cincinnati!

jomama
58

jomama

followed all the directions but only let it cool in fridge for 3 hours. great idea to get that fat off! was the best Cincinnati Chili recipe and i've tried a bunch! thanks so much , my family loves this stuff!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 225 cal
  • 11%
  • Fat
  • 12.6 g
  • 19%
  • Carbs
  • 10.1 g
  • 3%
  • Protein
  • 19.1 g
  • 38%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 674 mg
  • 27%

Based on a 2,000 calorie diet

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