You'll need:
- 3 lbs ground beef
- 5 cups beef stock
- 3 cups grated onion (about 2 onions)
- 24 oz canned tomato sauce or crushed tomatoes
- 5 Tbs chili powder
- 5 Tbs unsweetened cocoa
- 1 Tbs granulated garlic
- 3 tsp seasoning salt
- 4 Tbs soy sauce
- 4 bay leaves
- 2 tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Put the ground beef in a pan with about a cup of water and turn the burner to medium high. By cooking the ground beef in water, you not only brown the beef but also break it into very small pieces, so you'll get that trademark consistency of Cincinnati chili. (Click here for the detailed tutorial on browning ground beef... the only difference will be the water you're adding for this one.)
While that's going, get the dry ingredients and spices ready, and grate the onion. Grated onion has become my secret ingredient. Everyone loves the onion flavor, but due to the lack of onion chunks, no one can tell what it is. I add it to Texas chili, spaghetti sauce, everything.
Drain the beef well and add it to a large pan or slow cooker, along with the remainder of the ingredients. Put it on low and cook at least 4 hours to blend the flavors.
Serve with finely shredded cheddar cheese. Or, if you want to go full Cincinnati, also add oyster crackers, finely diced onions, and/or kidney beans, and serve over spaghetti. Yes, I'm serious.
The picture is meager on the cheese, by the way, so you can see the chili and it's texture, but feel free to do equal parts of chili and cheese. Skyline does!
Copycat Skyline Cincinnati Chili
Yield: 10
Prep time: 10 MinCook time: 4 HourTotal time: 4 H & 10 M
Yes, it's different. Very different. I'm from Texas so I've had all kinds of chili that could be described as "authentic," and Cincinnati-style chili does not fit the bill. However, it's very, very good, and as long as you make it at home and take control of how it's eaten, it can be a welcome dish even here in Texas.
Ingredients
- 3 lbs ground beef
- 5 cups beef stock
- 3 cups grated onion (about 2 onions)
- 24 oz canned tomato sauce or crushed tomatoes
- 5 Tbs chili powder
- 5 Tbs unsweetened cocoa
- 1 Tbs granulated garlic
- 3 tsp seasoning salt
- 4 Tbs soy sauce
- 4 bay leaves
- 2 tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Instructions
- Put the ground beef in a pan with about a cup of water and turn the burner to medium high. By cooking the ground beef in water, you not only brown the beef but also break it into very small pieces, so you'll get that trademark consistency of Cincinnati chili. (Click here for the detailed tutorial on browning ground beef... the only difference will be the water you're adding for this one.)
- While that's going, get the dry ingredients and spices ready, and grate the onion. Grated onion has become my secret ingredient. Everyone loves the onion flavor, but due to the lack of onion chunks, no one can tell what it is. I add it to Texas chili, spaghetti sauce, everything.
- Drain the beef well and add it to a large pan or slow cooker, along with the remainder of the ingredients. Put it on low and cook at least 4 hours to blend the flavors.
- Serve with finely shredded cheddar cheese. Or, if you want to go full Cincinnati, also add oyster crackers, finely diced onions, and/or kidney beans, and serve over spaghetti. Yes, I'm serious.
Nutrition Facts
Calories
469.54Fat (grams)
25.09Sat. Fat (grams)
9.13Carbs (grams)
18.47Fiber (grams)
4.65Net carbs
13.82Sugar (grams)
7.48Protein (grams)
42.92Sodium (milligrams)
1774.20Cholesterol (grams)
121.11