"This hearty chili is sure to warm up appetites." — MARBALET
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2 1/2 pounds
lean ground beef
1 (15 ounce) can
1 1/3 (6 ounce) cans
1 1/4 teaspoons
distilled white vinegar
ground black pepper
Definately add the chocolate. I also cut the amount of cinnamon in half. No need to put in blender. The authentic way to make Cincinnati chili is to get the leanest ground meat possible and simmer it till brown (trust me!) in the water stirring occasionally. This will break down the meat into the fine texture desired. After the meat is browned add the rest of the ingredients. I leave out the steak sauce and add a pinch of powdered clove. If it's not thick enough just boil it down more or do as we do in Cincinnati and add oyster crackers to soak it up!
Wasn't up to par with what I remembered. Might play with it or find another...
Very good and very easy to make. This recipe is supposed to be runny because it's supposed to eaten like Cincinatti chili--with spaghetti noodles on the bottom and topped with cheddar cheese. It doesn't taste exactly like Skyline, but it's as close as you're probably going to get. To get a true Skyline meat sauce, after the meat is done cooking, mix it with some water and put it all in a blender on the low setting. This will chop the meat into very small pieces. Then drain it using a wire strainer and put the meat into the crock pot like usual. This will make the chili very consistent all the way through and will keep there from being big chunks of meat in it, just like the real Skyline chili makes it.
Husband is from Cinci, we don't have Skyline here and everytime we go back to visit it is the first thing he eats. He couldn't believe we duplicated this recipe. I did put the meat in the blender as suggested. We like to eat cheese coneys- Hot dog with mustard, chili and LOTS of shredded cheese. This will become a new favorite at our house- 500 miles from the nearest Skyline!
This recipe was amazing- I practically licked my bowl! The chili tasted exactly like Skyline chili. :) I read the reviews and decided to make a few alterations. First, the texture of the meat is crucial in making this taste authentic. I browned the meat and ran it through a food processor for about a minute. I honestly feel that the finely ground meat made a huge difference in the flavor. I also used half the amount of cinnamon and added 3 squares of bittersweet chocolate. Because I didn't have 12 hours, I mixed all of the ingredients in a large skillet and let it simmer on the stove for 3 hours. I feel that that was plenty of time, and it tasted great. I served the chili over spaghetti with diced onions and finely shredded cheddar cheese. My husband and I both agree that this is a keeper! P.S. For those who don't have onion salt on hand, 1 part onion powder and 3 parts salt can be substituted. A woman at a local spice shop told me this, and I figure she knows what she is talking about. :)
NOTE!!!! People need to realize that this is Cincinnati-style chili to be served over spaghetti with finely shredded cheddar cheese and optional kidney beans and/or chopped onions - NOT the thick, chunky Texas style. As a former Cincinnatian living in the Skyline-less central prairie, this is the closest I've found to Skyline's recipe. Pretty dang good. A very quick buzz through the blender will make the cooked chili more like the texture found at the restaurant.
I have Been loking for this recipe for about 4 yrs., Since I was in Ohio. Loved IT!! Made one chage, I added 2 squares of semi-sweet bakers chocolate!
Having lived most of my life in the Cincinnati area, I am very familiar with the flavor and texture of Skyline Chili. This is close, but there is too much cinnamon in this recipe. And the texture is just completely wrong. If you put your browned ground beef into a food processor and process it until it is nearly a powder consistency, you’re getting closer.
* Percent Daily Values are based on a 2,000 calorie diet.
Skyline Chili I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 365
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