Reviewed: Nov. 21, 2009

We really liked this chili. We left out the cloves and substituted cocoa for the square of chocolate, but other than that, followed the recipe and had it "5-way", and then again as chili dogs, with uncured natural beef franks. Good stuff.

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KATEZ21

Cooking Level: Expert

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Reviewed: Nov. 15, 2009

I substituted turkey for beef, and it was honestly the best Cincinnati style chili recipe I've ever had or fixed. This takes the tastes of "Skyline" chili to the next level. Truley great!

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Brad

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Reviewed: Nov. 13, 2009

This was really not so good. I did not like all the spices. It was a waste of good noodles.

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lynnshamrock

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Reviewed: Nov. 13, 2009

I had lost my original recipe for Cincinnati Chili, and through searching for what seems forever, online, I found this recipe. I knew it was the one, because it was the only one that included 2 cans of beef broth. the only change I made was to leave out the chocolate, and upped the cinnamon a dash. It was then the recipe I was looking for. Don't try any other recipe. This is the closest there is!

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RYAN-MANDASMOM

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Reviewed: Nov. 2, 2009

SOOOOO good! I used 2 tablespoons powedered unsweetened chocolate because I didn't have the squares on hand. I served it topped with chopped, seed fresh jalepenos, sour cream, red onions, and shredded cheddar. It was wonderful!!

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Carrie

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Reviewed: Nov. 2, 2009

This recipe was very easy and delicious! It does indeed taste better the second day but was great on the day I made it too.

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Susie Q

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Reviewed: Nov. 1, 2009

Very good recipe! I used turkey instead of beef and used a hand blender to give it the right texture. Great alternative to buying the packets at the store.

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Jolene

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Reviewed: Oct. 21, 2009

Every time I'd end up in the Cincy area I simply HAD to get to skyline. Moving further out west hasn't allowed frequent visits, however this recipe fed the craving just fine. I followed the suggestion made by another reviewer to boil the meat, yummmm!

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Buttons

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Reviewed: Oct. 12, 2009

Like other reviewers I also boiled the beef in broth first, with all the spices. Also added 1 T white sugar and 1 tsp. salt to suit our tastes. Although I am not a Cincy native, without these changes it tasted like "something was missing."

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Jennifer

Cooking Level: Intermediate

Living In: Fairview, North Carolina, USA

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Reviewed: Sep. 24, 2009

I am a Cincinnati native now living in Texas. I ate Skyline for over 40 years and I can tell you this recipe is very, very close. I did not put the onion in but used 1/2 tsp onion powder. The only thing I will change next time will be to cut back a little on the vinegar. I browned the beef separatly, drained the grease and added to the heating broth mixture. Brought it all to a boil, reduced heat, covered, and simmered for 1-1/2 hours. Then I used a stick blender as was previously suggested. The consistency was dead on. I let simmer for another 1/2 hour and refrigerated overnight. Next day I reheated slowly and let simmer for 30 minutes and servied piping hot over spaghetti and topped with grated cheddar. The next night I made cheese coneys with the leftovers. Both were delicious. This will definelty help when I need a Skyline "fix". Now, if someone could provide a La Rosa's spaghetti sauce recipe...

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Muffin Man

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

Living In: Murphy, Texas, USA

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Reviewed: Jul. 22, 2009

I did not care for this recipe. Strange mesh of flavors that do not mix in my opinion.

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1Pamela

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Reviewed: Jul. 14, 2009

This is delicious! I made this for our big Fourth of July crowd and everyone was fighting for the last bowl (plus asking for the recipe). I didn't need to change anything - except I should have made more! :)

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kmcdonald

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Reviewed: Jun. 24, 2009

The method for getting the texture right is to add only powdered ingredients, i.e. no chopped garlic or onions, but garlic powder. You don't brown the ground beef, you add the beef to cold water and mash it until it becomes a liquid paste (cold,) then you add the spices, bring to a boil, then simmer. There will be no need to puree the result and the texture will exactly duplicate the restaurant style.

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basedrop

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Reviewed: Apr. 17, 2009

My guests loved this! The Ohio native gave it a huge thumbs up! I used many of the changes others have mentioned: I boiled the ground beef in a mixture of broth/water until the beef was smooth; after draining it, I added more beef broth and continued with the recipe; I added a tsp of molasses and used a square of dark chocolate instead of baking chocolate; and I saved the onions as a topping.

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chai_tea

Cooking Level: Expert

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Reviewed: Apr. 15, 2009

Delicious. I have made several different recipes for Cincinnati Chili and this was the best. I did find that I had to gently boil it down for a bit, as there was a high liquid to meat ratio.

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WILDWIRE

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Reviewed: Apr. 10, 2009

The best way to make this REALLY traditional is to use an immersion blender at the end to make the sauce smoother -- less meat texture. It looks more like thick gravy, but is surprisingly just right for this recipe.

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SUZAMMA

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Reviewed: Apr. 1, 2009

Excellent recipe. The taste is just right! I followed other reviewers' advice and added extra cinnamon- it really helped.

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TenderTummy

Cooking Level: Beginning

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Reviewed: Mar. 30, 2009

OK. I feel horrible giving it 3 stars, but I hated it (I would have given it 1), but the Mr. and my friend loved it. In fact, they ate most of it. I had a bit and it was manageable to eat, but I couldnt get over the smell/taste combo. It tasted ok. But while it was cooking, it smelled like the spicy oatmeal cookies I make. So it was weird thinking oatmeal cookies, but tasting chili...My weirdness aside, the entire batch was eaten in a few days. I've never had this chili, so I cant compare it to anything, but there's my two cents...

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JanJanRice

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Mar. 29, 2009

Hi Sue Porter! Funny how I've never been in Cincy but love this chili, we all did. Followed the recipe exactly and when I make it again I may use the crock pot and line it with a bag like Judy7905 suggested. I love to serve it just like depicted, the whole family loved it. We miss NC, Sue. Say Hi to your family for us.

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brenda_pawloski

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 27, 2009

This is so fantastic and very similar to the "real thing". No one in my family likes the texture of "boiled" ground meat, so I saute it in a skillet. I also saute the onions (and some added garlic) in ghee after the meat and add the spices, so the flavor can come out of them, and the "brown bits" of the meat are taken up. I use homemade beef/pork broth. I use 3 Tbsp. of cocoa powder instead of squares. We top it with kidney beans, diced onion, and then the cheese. It's the most authentic over spaghetti noodles, but any type of pasta works. Delicious! Such a switch from "Southwest" chili!

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