Reviewed: Apr. 25, 2013

I made this last night for the first time and I didn't have cloves or allspice, but it didn't matter, it was amazing anyway!! I also used ground turkey and didn't refrigerate it over night. Still awesome!!

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Reviewer:

mjacobs

Reviewed: Mar. 3, 2013

It was good but way too salty. So while it simmered and I taste-tested it, I ended up adding sugar, way more cinnamon, a bit more powdered clove, and some nutmeg. My recommendation is to go to a restaurant that knows how to make Cincinnati chili, then you can take a recipe like this and tweak it to your taste.

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Reviewer:

OBNURSE

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Feb. 5, 2013

Very good and different flavored chili than I am use to. I cut the cinnamon down to 1/2 tsp. and added chopped rehydrated ancho chiles to the mix. Works great in the crock pot, just reduced the water to 2 1/2 cups. Left overs make a great tamale, or shepherd’s pie base for a spice change.

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Reviewer:

Ozzy

Reviewed: Jan. 31, 2013

I have made this recipe about 6 times and according to my father, who grew up in Cincinnati, this is it! I make this without the refrigeration though, I just drain and rice with cold water, much faster. I use 3tbsp cocoa instead of the solid chocolate, and a teaspoon each of cloves and allspice instead of the whole cloves and allspice berries. I also add in a can of kidney beans to cook with the chili, much better than serving on top. I had the problem of it burning on the bottom no matter how low I turned the heat. Might just be my pan, but I found a way around it! I brown the meat in a pan and drain/rinse, then I combine all the ingredients in the crock pot and let it cook on high all day, stirring every 3hours, perfect chili every time!

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Reviewer:

unicornnymph22

Cooking Level: Expert

Living In: Nanticoke, Pennsylvania, USA

Reviewed: Jan. 24, 2013

My husband and I thought this was to die for. We have had it over spaghetti and over hot dogs. It makes a lot and freezes well.

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Reviewer:

boyz5

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: North Kingstown, Rhode Island, USA

Reviewed: Dec. 10, 2012

My husband and I agreed the cinnamon was incredibly overbearing. It might have been good otherwise.

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Reviewer:

KamiKamel

Reviewed: Nov. 27, 2012

I made this Sunday/Monday and I will preface this review by saying that my only exposure with this style of 'chili' is via the frozen Skyline 2-way microwavable meal and a "Cincinnati Style" chili dry seasoning mix. However, I enjoyed both of those and wanted to go fresher. I made the recipe as-is, with the only change being to portion size. I boiled Angus 85-15 beef as directed and let it sit overnight to solidify the fat. I also pre-mixed all of the dry ingredients and pre-chopped the onions to make it easier to dump everything in a slow cooker on a workday morning. We don't care for the consistency of onions in my house, so I used a food processor to very finely chop the onions and garlic together, using the vinegar and worchestershire sauce to help. Overall, I liked the flavor, but not the wateriness. Next time, I will follow what some others did and just rinse the beef in a colander or wire strainer. Then I will probably use reduced sodium beef broth to add as much liquid as needed. I will also fresh-grind the cloves and allspice berries just prior to adding, instead of cooking them whole. The flavor was lacking something (based on my limited experience disclaimer at the top), so I will work on it next time. 4 stars from me. Thanks for reading.

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Reviewer:

vr6Dad

Reviewed: Nov. 4, 2012

I used to have a recipe like this years ago but lost it. I couldn't find another so I was thrilled to find it here. Thanks so much for sharing it! It's delicious!

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Reviewer:

wjr3639

Cooking Level: Intermediate

Reviewed: Oct. 29, 2012

I basically followed the recipe but made a few minor changes. This turned out a little more spicy than I like. My husband (who's from Cincinnati) said it has a Skyline flavor with Goldstar spiciness. My mods: 1) I did not do the overnight skim thing, I used grass fed ground beef which doesn't have enough fat to make that step worth my time. 2) I used 1/4 t ground clove in place of whole clove. 3) I used 1 t ground allspice in place of allspice berries. 4) I used 3 T cocoa powder in stead of the square. 5) I forgot the bay leaf! I would definitely make this again but cut back on the amount of chili powder.

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Reviewer:

Jennylou138

Reviewed: Jul. 13, 2012

My husband developed a beef allergy as an adult (can you say PAIN!), so we assumed our skyline days were over. We decided to try this recipe with ground turkey, and we were AMAZED by how close it tasted to the real thing. I did not think it stood a chance, but I honestly did not taste the difference. That said, you have to put the cooked turkey through a food processor to break it down into those time pieces, or it would just not be the right consistency. Thanks for the recipe!

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