Cincinnati Chili (Skyline-Style Copycat)

Silky, spice-warm chili for classic “3-Way” spaghetti in about 90 minutes (Crockpot option included).

Cocoa, cinnamon, and warm spices simmer into a brick-red sauce with tiny crumbles of beef, ladled over spaghetti and buried in a blizzard of shredded cheddar.

Why You’ll Love It

• True “3-Way/4-Way/5-Way” experience: Built for Chili Spaghetti Recipe nights that feel like Skyline at home.
• Copycat accuracy: Flavor profile keyed to Copycat Skyline Chili Recipe / Skyline Chili Recipe Copycat—silky, pourable, not a Texas stew.
• Weeknight flexible: Stovetop in ~90 min or Cincinnati Chili Crockpot (set & forget).
• Seasonal favorite: Cozy Fall Chili everyone asks for at your next Chili Dinner.
• Easy to riff: Turn leftovers into coneys or pivot to a thicker Texas Chili Recipe / Cowboy Chili Recipe vibe (see Variations).

Ingredients (notes only)

Base & Aromatics

• Lean ground beef — 85–90%; fine crumble is the goal.
• Yellow onion, garlic — minced very fine so they melt in.
• Beef broth or water — keeps sauce pourable for spaghetti.

Tomato & Savory

• Tomato sauce + a spoon of paste — color and body, not “tomato soup.”
• Worcestershire + apple cider vinegar — savory pop and tang.

Signature Spice Blend

• Mild chili powder + cumin — chili backbone.
• Cinnamon + allspice + cloves — the Cincinnati signature.
• Unsweetened cocoa (or 1 oz baking chocolate) — depth without sweetness.
• Paprika + bay leaf + a pinch sugar — round edges, balance bitterness.
• Kosher salt & black pepper — season in layers.

To Serve (“Ways”)

• Spaghetti (thin) • Finely shredded mild cheddar • Diced onion • Warm kidney beans • Oyster crackers • Hot sauce.

Step-by-Step (Stovetop, 8 servings)

1. Make a fine crumble: In a Dutch oven, whisk 2 cups broth/water with 2 lb (900 g) ground beef until broken into tiny bits (classic Skyline technique).
2. Aromatics: Stir in 1 finely minced onion and 4 minced garlic cloves.
3. Spice & tomato: Add 1 can (15 oz) tomato sauce, 2 Tbsp tomato paste, 2 Tbsp chili powder, 1½ tsp cumin, 1 tsp cinnamon, ½ tsp allspice, ¼ tsp cloves, 1 tsp paprika, 1 Tbsp cocoa, 1 Tbsp Worcestershire, 2 Tbsp cider vinegar, 1 bay leaf, 1 tsp kosher salt, ½ tsp pepper, ½–1 tsp sugar (to taste).
4. Simmer: Bring to a low boil, then simmer uncovered 60–75 minutes, stirring occasionally, until glossy and spoon-coating but pourable.
5. Food safety: Ensure the chili reaches a steady simmer and the beef is fully cooked to 160°F/71°C.
6. Adjust: Add splashes of broth for a looser sauce (spaghetti likes it). Remove bay leaf; balance with more salt or vinegar to taste.
7. Cook spaghetti & assemble: Pile hot spaghetti in bowls, ladle chili, then finish “ways” (see below).

3-Way: Spaghetti + chili + cheddar
4-Way: + onions or beans
5-Way: + onions and beans

Pro Tips

• Don’t brown first. Mixing raw beef with liquid creates the signature fine texture; browning makes chunks.
• Shred cheese ultra-fine. A fluffy mound melts without clumping.
• Pourable, not thick. Loosen with broth at the end so it coats spaghetti strands.
• Make it tomorrow’s dinner. Flavor blooms after a night in the fridge.
• De-grease gently. If needed, skim fat from the surface during the simmer.

Variations (mapped to Related Interests)

• Cincinnati Chili Crockpot: Whisk beef with 2 cups broth in slow cooker; add all ingredients. Cook LOW 6–8 hrs or HIGH 3–4 hrs uncovered for the last 30 min to thicken.
• Homemade Skyline Chili: Keep cinnamon/allspice/cloves at listed levels, use baking chocolate instead of cocoa, and finish with an extra 1 tsp vinegar.
• Chili Spaghetti Recipe (Party Bar): Keep sauce loose; set out bowls of cheddar, onion, beans, crackers, hot sauce.
• Texas Chili Recipe / Cowboy Chili Recipe: Reduce broth, add 1–2 Tbsp masa to thicken, stir in diced chuck and jalapeño for a heartier, bean-free bowl.
• Fall Chili (game day): Fold in beans near the end for a crowd-pleasing pot.

How to Serve

Warm bowls, twirl of spaghetti, generous ladle of chili, mountain of finely shredded cheddar. Add onions/beans for 4- or 5-way. Serve oyster crackers and hot sauce on the side.

Make Ahead & Storage

• Fridge: 4–5 days (flavor improves).
• Freeze: Up to 3 months (without pasta).
• Reheat: Low simmer with a splash of broth to loosen.
• Batching: Double the spice mix and store the second half in a labeled jar.

FAQs

Is cinnamon mandatory? It’s part of Cincinnati’s signature. Reduce to ½ tsp if you’re spice-shy.
Why is the beef mixed with water first? It prevents clumps and creates Skyline’s fine texture.
Too thin? Simmer uncovered longer; or whisk 1 tsp cornstarch into 2 Tbsp cold water and stir in.
Too thick? Add warm broth ¼ cup at a time.
What pasta works best? Thin spaghetti; cook al dente so it holds up under the sauce.

Simple Nutrition (estimate)

Per 1 cup chili (no pasta/toppings): 240 kcal • 13g fat • 9g carbs • 2g fiber • 22g protein • 720mg sodium
Add 1 cup cooked spaghetti + 1 oz cheddar: ~430 kcal additional.