Cincinatti Skyline Chili 12-Mar-2014

Categories: soups Tags: chili

A faithful rendition of the famous Skyline Chili from Cincinatti, Ohio.

serves 6 over pasta, or more than 24 coneys (allow 2 per person)

Bring to a boil in a large pot:

  • 4 cups water


  • 2 pounds ground beef chuck

Stir until separated, and reduce the heat to a simmer. Add:

  • 2 medium onions, finely chopped
  • 5 to 6 garlic cloves, crushed
  • One 15-ounce can tomato sauce
  • 2 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce

Stir in:

  • 10 whole black peppercorns, ground
  • 8 whole allspice berries, ground
  • 8 whole cloves, ground
  • 1 large bay leaf
  • 2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground red pepper
  • 1 teaspoon ground cumin
  • 1/2 ounce unsweetened chocolate, grated

Bring to a boil, then reduce the heat to a simmer and cook for 2.5 hours. Cool, uncovered, and refrigerate overnight. Before serving, skim off all or most of the fat and discard. Discard the bay leaf. Reheat the chili.

For a 2-Way, serve over:

  • Cooked spaghetti

For a 3-Way, top with:

  • Cheddar, grated

For a 4-Way, sprinkle on top of the cheese:

  • Chopped onions

For a 5-Way, top all with:

  • Cooked red kidney beans

Traditional sides include:

  • Oyster crackers
  • Louisiana-style Hot Sauce

For a Cheese Coney, place in a saucepan and simmer in water to cover for 5 minutes; or grill and broil until well seared, about 3 minutes each side; or slice lengthwise almost all the way through, open up to flatten, and cook in a teaspoon or two of butter in a skillet until browned, about 4 minutes each side:

  • hot dogs or frankfurters

Meanwhile, toast:

  • hot dog buns, split

If desired, season the buns with:

  • (yellow mustard)
  • (minced onion)

Place a hot dog in each bun and cover each with:

  • 2 tablespoons chili
  • Shredded Cheddar cheese to taste

Season with:

  • (Louisiana-style Hot Sauce)