Wow this was great. I crave Skyline from time to time, and while this didn't nail the exact flavor it was still awesome! Even better on day 3! This is a keeper for us! Thanks!

really good, I think I over did the chili powder though..I didn't measure it...!!! don't do what I did. Also I really loved the taste the chocolate gave to it. Will do this again.

This was a wonderful recipe, I wouldn't do anything to change it. Yum!

My husband grew up in Ohio and loves skyline chili. I have been looking for a recepie that comes close to theirs and I think I have found it! He absolutley loved it! I did blend the meat in the blender, just for a second, and refrigerating it overnight is a MUST!!! I will make this time and time again!!!

GREAT!!!!! Can't wait to make this for my family when they visit. Never have been a chili fan, but this has changed my mind. Although it doesn't need the beans, my kids even like it when I add a can or two.

MUST be served over noodles to be good. Like the spices and the chocolate, just not the texture. For stand alone chili, add beans and vegies.

I have been using this site since 2003 and this is the first time I've felt compelled to post. I traveled to Cincinnati for business for several years and always enjoyed Skyline Chili. Now I will intentionally get schedule layovers in Ohio to get my 4-way fix. This is the closest recipe I've ever been able to make - it was just delicious! I did boil my hamburger in the broth as other posters suggested - but I did continue to add 2 cups of broth as it boiled down. We boiled the meat for 2 hours and it had a pretty fine consistency at that point. We upped the cinnamon by 50% like others suggested and also shorted the chili powder by 1/4 (we ran out). Heavenly on spaghettini with finely shredded mild cheddar!! Can't wait to bring this to work for lunch. YUM!

I am not a big fan of Cincinnati Chili, nor am I an expert, But it seems that this recipe tasted just like the Skyline Chili my husband brought back with him once. I didn't have unsweetened cholocate square, so used unsweetened cocoa (3 tbs) and extra oil (1 tbsn). Instead of browning the meat, I just threw the whole thing in the slow cooker and cooked on high for 4 hrs. I then put in the frig overnight as others recommended. It worked perfectly. My husband can not stand high spicy foods, so I tried to decrease the amount of chili powder by 1/2. But when I reheated the next day, I could taste the chocolate to the point of distraction. So I added more chili powder (to match the recipe) and reheat it. All the flavors melded together well, with no one flavor overpowering the others. My suggestion is to follow the recipe exactly and let rest overnight in the frig before reheating/serving. You'll either love it or hate it.

we love this! double the cinnamon, cook the meat in the broth & add extra cayenne. I make a double batch and it rarely lasts more than a week!

Our family didn't like this at all. The cheese and pasta help to mute the flavor of the chili but it tastes too similar to Indian food without being good. This got such high reviews that I tried to make myself like it but my husband had no qualms telling me how terrible it was. Obviously a lot of people like it which is why I tried it but I had to post a bad review so that someone perhaps wouldn't waste there time as we felt we did. I don't know what made us not like it but I think there was just too much going on. It's a very heavy meal.

I have never tried Cincinnati Chili before, so this was my first time making it. My husband and most of our guests loved it. For me personally, I wasn't crazy about the cinnamin, which I could taste more than I liked. This is my taste buds, and not a reflection of the recipe, which I was assured by everyone was fantastic. There is only a few spoonfuls left, so I will definitely recommend this recipe! Thanks! UPDATE: Follow the posters advice...chili was fantastic the next day! While I didn't much care for it last night when I made it, today is a totally different story! The flavor is totally different than when it was first made. I'm glad I had a little left over so that I could taste it 15 hours later...now I'm a fan! Refrigerating overnight is definitely the secret to this recipe.

Loved this recipe. I was not brave enough to use the chocolate but will try it next time. I did add beans to mine. My husband is not a fan of spicy food so this one was right on for him. I will make over and over again.

The flavors were unusual, but good. Next time, I'd make mine a little thicker by adding some beans or simmering a while without the top on - it kind of sunk when I poured it over the spaghetti.

I've made this several times for my family after our local Chili resturant folded. It was the only placed to get Cincinnati Chili and this recipe is very close to theirs. My daughter and I like to make Frisco pie with this chili. Put corn chips in a bowl, spoon hot chili over the top and add sharp cheddar cheese and a dollop of sour cream. The best! Try it.

We love this! (As other reviews have stated..much better the day after.) Also...as other cooks have suggested, I boil my beef first! That step is essential in getting the true texture of chili! (take it from this cincinnati girl) This recipe is so tasty!

My husband is from Cinci so I couldn't wait to make this recipe. It is really close to the chili parlor chili and so good the next day. We had it over spaghetti the first time and then made chili dogs the next day. Delicious.

It's close, but no cigar.