Growing up in Kentucky, I’ve had my fair share of Cincinnati Chili. They even served their own version in my elementary school cafeteria. I know it might sound a little strange if you’ve never tried it: chili spooned over spaghetti and piled high with bright yellow cheddar. But trust me, one bite of this easy Cincinnati chili recipe and you’ll get it. The warm spices of cinnamon, allspice, and clove mingle with the ground beef as it slowly simmers into something rich, aromatic, and completely crave-worthy. It’s chili, but not like you know it.
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Homemade Skyline Chili Recipe
What makes Cincinnati chili so unique is the Mediterranean-inspired seasoning mix and how the beef is boiled from raw instead of browned, creating the signature smooth, saucy texture that’s totally different to traditional chili con carne. I’ve always had a soft spot for Skyline Chili (a chain of Cincinnati-style chili restaurants), so I couldn’t resist recreating a copycat version at home. Even better, it comes together for under three dollars a serving!
This Midwest classic is famously served “by the way,” and I’m showing you how to make my favorite, the ‘four way’. That means a bed of spaghetti topped with plenty of chili, a mound of finely shredded cheese, and a sprinkle of white onion. Perfection. Check out the serving suggestions below for more fun ‘ways’ to dish it up!
Skyline Chili (Cincinnati Chili)
Cost $11.70 recipe / $2.92 serving
Ingredients
- 6 Tbsp tomato paste (divided, (6 oz. can) $0.86)
- 5 cups cold water ($0.00)
- 1 lb. ground beef (80/20, $5.94)
- 1 medium onion (finely chopped, (1 cup, 150g), $0.70)
- 3 garlic cloves (minced, (1 Tbsp) $0.21)
- 2 Tbsp chili powder ($0.16*)
- 1 tsp ground cinnamon ($0.06)
- ½ tsp ground allspice ($0.04)
- ¼ tsp ground cloves ($0.02)
- ¼ tsp cayenne pepper ($0.04**)
- 1 tsp ground cumin ($0.04)
- 1 tsp smoked paprika ($0.08)
- 1 tsp dried oregano ($0.04)
- 1 tsp salt ($0.04***)
- ½ tsp black pepper (freshly cracked, $0.08)
- 1 Tbsp apple cider vinegar ($0.04)
- 1 tsp Worcestershire sauce ($0.02)
- 1 tsp molasses ($0.06 )
For Serving
- 1 lb. spaghetti (uncooked, $0.98)
- 8 oz. mild cheddar cheese (finely shredded, $1.94****)
- ½ cup white onion (finely diced, (75g) $0.35)
Instructions
- Gather and prep all ingredients.
- In a large pot, whisk 5 Tbsp of tomato paste into 5 cups of cold water over medium heat until fully dissolved.
- Add the ground beef, onion, garlic, all spices, vinegar, Worcestershire, and molasses. Bring to a boil, breaking up the beef with a whisk until it’s very fine in texture.
- Reduce the heat to medium-low and simmer uncovered for 1-1½ hours, stirring occasionally, until slightly thickened and reduced. Taste for seasoning, adjust if need be.**
- Meanwhile, cook the spaghetti in salted water according to package directions. Reserve ½ cup of the pasta water before draining.
- In a large bowl, whisk the reserved pasta water with the remaining 1 Tbsp tomato paste. Toss the hot pasta in this mixture to coat evenly.
- Spoon the Skyline-style chili generously over the pasta and top with shredded cheddar and diced onion. For an optional classic touch, add oyster crackers and a dash of hot sauce.
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Equipment
- Dutch Oven or Braiser
- Large Pot
Notes
Nutrition
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Gather all of your ingredients. (The oyster crackers are optional, for serving.)
Make the chili: Add 5 Tbsp of tomato paste and 5 cups of cold water to a large pot. Whisk together over medium heat until the tomato paste has fully dissolved.
Now add in 1 lb ground beef, 1 medium onion (finely chopped), 3 minced garlic cloves, 2 Tbsp chili powder, 1 tsp ground cinnamon, ½ tsp ground allspice, ¼ tsp ground cloves, ¼ tsp cayenne pepper, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, ½ tsp black pepper, 1 Tbsp apple cider vinegar, 1 tsp Worcestershire sauce, and 1 tsp molasses.
Cook the chili: Bring this mixture to a boil, breaking up the beef with a whisk until it’s very fine in texture. Then, reduce the heat to medium-low and simmer uncovered for 1-1½ hours, stirring occasionally, until slightly thickened and reduced. Taste and season with salt if needed.
Cook the spaghetti: Meanwhile, toward the end of the cook time for your Cincinnati chili, cook 1 lb. spaghetti in salted water following the package directions. Reserve ½ cup of the pasta water before draining.
Next, add the reserved pasta water and the remaining 1 Tbsp tomato paste to a large bowl and whisk together.
Toss the hot pasta in this tomato paste mixture until evenly coated.
Serve: Once your Skyline Cincinnati chili is ready, spoon it generously over the spaghetti and top with 8 oz. shredded cheddar and ½ cup diced white onion. For an optional classic choice, add oyster crackers and a dash of hot sauce. Enjoy!
“Ways” to serve Cincinnati Chili
Cincinnati chili is all about how you layer it; locals even order it by number! Here’s a traditional lineup of ways to serve this dish:
- 3-Way: Spaghetti topped with chili and a mound of finely shredded cheddar cheese.
- 4-Way: Spaghetti topped with chili, finely shredded cheese, diced white onion, OR beans.
- 5-Way: Spaghetti topped with chili, finely shredded cheese, diced white onion, AND beans.
I sometimes add some oyster crackers and a splash of hot sauce before serving for a true Skyline-style finish. OR, you can skip the spaghetti and serve this recipe for Cincinnati chili on a hot dog. This is called a ‘coney’ and is equally as delicious.
Storage & Reheating
Let your Skyline copycat chili cool completely before storing it in an airtight container in the fridge for up to 4 days. For longer storage, transfer the cooled chili to freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge, then reheat gently on the stove over medium-low heat or in the microwave until warmed through, adding a splash of water if it’s too thick.
I think flavor actually improves after a day or two as the spices meld, so I often batch this recipe for meal prep or make-ahead dinners!
