How to Make Cincinnati Chili
Cincinnati Chili is a mystery to most chili fans, often copied but never duplicated – plus it’s the only chili know for what it’s served on: spaghetti. When in Cincinnati you can’t just order a bowl of chili, you need to know the Cincinnati Chili ordering shortcuts:
Ways Cincinnati Chili is ordered
– 3-way: Spaghetti with chili, covered with shredded cheddar cheese
– 4-way: Spaghetti with chili, then cheese, then onions
– 5-way: Spaghetti, beans, chili, cheese & onions
– 6-way: Spaghetti, beans, chili, cheese, onions & sour cream.
**No 2-way chili is served in Cincinnati; the cheese must always go on top.
I’ve never had authentic Cincinnati Chili, which is no surprise since I’ve never been to Cincinnati. That’s like saying you’ve had New York Style Pizza when you’ve never left California. So since I’ve never had it, there’s a good chance the recipe I picked out could be pretty bad, or pretty good – how am I to know. Cooking Russian roulette.
Here’s the recipe that I picked out of the Ultimate Chili Book – not to be confused with the Ultimate Chili Cookbook which I also own.
Cincinnati Chili Recipe
4 large cloves garlic, pressed
2 large onions, chopped
1 qt. water
2 pounds ground beef
1 (16 oz) can tomatoes
1 1/2 teaspoons white vinegar
1 teaspoon Worcestershire sauce
2 tablespoons ground cumin
1 large bay leaf
1 1/2 teaspoons ground allspice
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
Cooked spaghetti – enough for 6 servings.
I used an entire head of garlic and simply chopped it up. I also used 1 large white onion instead of two. Other then that I actually followed the ingredient list to the letter, which almost never happens.
Directions:
In a large skillet, saute the garlic and onions in hot lard (vegetable oil with butter works too). Add water until simmering. Add the beef. (You will actually be boiling the beef, instead of sauteing it, but that’s the way they do it in Ohio, I guess.) In go the tomatoes, vinegar, Worcestershire and all of the spices. Simmer for 3 hours.
Only 1 onion proved to be plenty. The directions are very vague – it doesn’t say what type of onion (red, white or yellow) and it doesn’t say how long to saute before adding the water.
Step 2: Adding water & seasonings
This does not look very tasty yet, I must admit at this point I was not holding out much hope. But after adding the seasonings and letting it all cook together things started to look a little bit better.
Step 3: Cook 3 hours
After adding the seasonings and letting things cook a bit, the chili started to smell really good – the allspice and cinnamon where wafting throughout the house. After simmering for 3 hours my first attempt at Cincinnati Chili was officially done. After the chili was finished cooking I was concerned with the layer of fat at the top of the pot, but I skimmed most of it off prior to serving and it all came out fine.
Step 4: Eat
We ate our chili 3-way. This first attempt at Cincinnati Chili was pretty much a success. I think I’ll try another recipe next time, to see which style of cooking tastes better. I’ve come across 4 different recipes for Cincinnati Chili so there’s plenty of controversy on what makes real Cincinnati Chili.
Whatever the real way is, this cooking experiment was rated a success by both myself and the ex. She deemed the chili an “elegant meat sauce” even though it took her a bit to get past the idea of eating chili on noodles. It wasn’t nearly hot enough for me, but I took care in choose the right hot sauce for the job, in the end I decided on a combination of Chipotle Tabasco (for body) and HOT Loco Luna (for flavor & heat)
Check out Skyline Chili (http://www.skylinechili.com/)
I order from there all the time, and the service is prompt and reliable. It’s definitely different, chili with a distinct bite of cinnamon. We always make it “4-way”, with the onions under the cheese. For heat augmentation I use dried cayenne during or after cooking (so as to not significantly alter the flavor profile of the Skyline chili itself.) I think Tabasco is served at Cinncinnati restaurants, but don’t hold me to that. 🙂
It’s the sort of thing you can only eat once a month or so…
I was looking at Step #2 thinking the same thing… “I dunno about this…” 😉 But it looks really tasty at the end. I’ll have to whip some of this up!
(and my email is on the way right now!)
Cinnamon and allspice in chili? I’m not sure how that would go with the cumin. I may have to try this…
Look jimmy the chili is the best I lived there and its greek chili.take my word, its the best
Wow, we make our chili different. This is my favorite winter food. I love that stuff. Don’t let anyone full you because it’s the best when made correctly.
Cincinnnati chili parlors were started by Greek immigrants,and they use allspice and cinnamon often in their cooking. My recipe calls for 6 onions. no vinegar. 2 whole garlic cloves whole allspice and bay leaves are tied in a little bag (netting) and discarded after finished cooking. kidney beans optional.
I grate the onions which eliminates having to saute them. In addition, I add the garlic, bay leaf, cloves and allspice whole then remove at end of cooking. But more importantly we just discovered something tasty to do with leftover the next day…The Cincy Chili Melt…prepare similar to a grilled cheese sandwich or pressed sandwich but your toppings include cheddar cheese with a scoop of leftover cincy chili in the middle. Enjoy!
By sheer chance I happened to come across your blog (I’m always on the lookout for new recipes), in particular your entry for Cincinnati-style chili. I hope you don’t mind my being a little fussy, but the recipe you tried looked quite a bit off to me. If you’d like to try making it, I’ve got an authentic recipe for you. I can’t reveal how I got it, but rest assured, this is real. The spice mixture is essential (especially the cardamom). Also – that oil slick on top of the chili simply means you’ve done it right!
This is the “single pot” version of the chili served at Pleasant Ridge Chili, one of Cincinnati’s best chili parlors.
The ingredients:
1 quart Campbell’s Tomato Juice
2 pounds Ground Beef
1 medium Onion, peeled and minced
3 cloves Garlic, peeled and minced
one 8 ounce can Hunt’s Tomato Sauce
3 tablespoons Chili Powder (Kroger store brand)
1 tablespoon Paprika
1 teaspoon Kosher Salt (or 1 beef bullion cube)
1 Turkish Bay Leaf (Not California Bay Leaf)
1/2 teaspoon dried Marjoram
1/2 teaspoon ground Allspice
1/2 teaspoon ground Black Pepper
1/2 teaspoon ground Turmeric
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground Cumin
1/4 teaspoon ground Cloves
1/4 teaspoon ground Corriander
1/4 teaspoon ground Cardamom
1/4 teaspoon ground Nutmeg
Pinch Cayenne Pepper
To prepare:
In a large pot, combine the 2 pounds raw ground beef with all remaining ingredients (it should be thick and pasty – it will thin as it cooks).
Bring to a simmer over medium-low heat, and stir until the meat separates completely. Simmer gently, uncovered for 2 to 3 hours, stirring occasionally. Serve!
I hope you give it a try.
If not, you can find Skyline Chili online and order a can!
i hope you dont mind some comments from a former cincinnati resident.
Close, but here are a few changes:
1) Skyline (et al) never offered a 6-way, but they DO offer a two-way (just chili on spaghetti).
2) Most cincinnati chili is very thin (not thick like regular chili) it is used as a topping for pasta and hot dogs (shorties). So it is REALLY REALLY thin. Closer to a soup than chili at all. Try this recipe:
Cincinnati Chili
Ingredients
2 tbsp oil
2-1/2 pounds ground beef
1 quart cold water
1 (6-ounce) can tomato paste
2 large onions (diced)
1-1/2 tbsp vinegar
1 tsp Lea & Perrin Worcestershire sauce
1 clove garlic (crushed)
2 tbsp chili powder
5 bay leaves
2 tsp cinnamon
1 tsp allspice
2 tsp cayenne pepper
1-1/2 tbsp unsweetened cocoa
Salt & pepper to taste
Instructions
In a heavy gage pot, heat oil, add beef until brown, add onions and water and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1-1/2 to 2 hours. Adjust with salt & pepper to taste. Remove bay leaves before serving.
Chili 1 to 5 ways:
1. Plain (really never done EXCEPT for take-outs for home chefs.
2.”Two Way” – Spaghetti & Chili
3.”Three Way” – Chili, Spaghetti, and Cheddar Cheese
4.”Four Way” – Chili, Spaghetti, Cheddar Cheese, and Onions
5.”Five Way” – Chili, Spaghetti, Cheddar Cheese, Onions and Kidney Beans
It’s the cocoa, cinnamin and allspice that really define cincinnati chili.
i cannot say it enough: THIN THIN THIN. Grind the beef REALLY small. break it up well. Lots of water, use more of the tomato paste if needed.
It should be as thin as a marinara sauce without the red kidney beans.
Finally… someone added cocoa! That’s the secret ingredient btw. If your recipe doesn’t call for it… it’s not the real deal (used to work in a chili parlor called Empress Chili, downtown Cincinnati).
My tip for doing the ground beef… use ground round. The better the meat, the better the chili. When you add the raw meat to the water… do it when the water is JUST warm and dump it all in. Use the water and your fingers to break it up really small.
If you are watching your cholesterol (like myself) or just like a less greasy chili, refrigerate it after simmering for 3 hours and let it sit overnight. The oil will raise to the top and harden so you can easily remove it in the morning. Reheat. The spices really come out the second day, too. (which is probably why original poster’s was a little bland… they ate it too soon!) In our chili parlor, we never served chili the first day.
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Pleasant Ridge Chili is really good. I live in Middletown, about 20 minutes north of Cincinnati. I’ve had Pleasant Ridge once or twice.
Also, whoever said that Cincinnati style chili is thin, they’re correct…it’s really thin, and after settling, should have some grease/oil on the surface. You simply mix it up and poof, gone. It’s almost like a soup but not really in that the beef thickens the chili a bit. It’s thin enough to be used as a topping, yet thick enough to be even eaten by itself.
I noticed someone suggested Skyline. Skyline is pretty good, but in my opinion, Gold Star is better. I think the URL is http://www.goldstarchili
Also you’re supposed to use white onions, so you did it right, no worries there. Shouldn’t have skimmed the fat off though. It’s like pure flavor.
Each to the devil in their own way, as the saying goes but I’ve never cared for cinnamon in chile. Was first introduced to Cincy chile while a (old!) student at U of C getting my Fire Science degree (how’s that for appropriate?). Talk about different 🙂
To make it really thin like Skyline, I boil the meat in tomato juice then I toss the mixture in the blender and give it a quick pulse or two. If you’ve had the real thing you know when to stop blending.
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I eat it all year round! I’ve got a need for heat all the time
Since moving from Ohio in the 1990’s, I have made some modifications to Cincinnati chili. My wife wanted to eat it withour spaghetti here in Las Vegas, so we added a can of refried beans to thicken the chili in a crock pot and it worked. In addition, I added 1 pound of firm tofu since I have high cholesterol
LOL, saying you want to eat Cincinnati chili without spaghetti is like saying you want to eat marinara sauce without spaghetti. You’re just eating a bowl of sauce at that point. I’m not sure adding refried beans doesn’t just turn it into a totally different dish. Call it a Greek-Mexican fusion, maybe…
First of all, Cincinnati-style Chili is not ‘thin.’ It is supposed to be used for the ‘way’ dishes AND the ‘Coney Islands.’ If it were very thin, you could not use it on the hot dogs/coneys. That said, I do not like the Skyline chili variation, the standard is the original “Empress”, IMHO. I, also, like the Gold Star recipe. BTW, Gold Star is the largest chili chain in Cincinnati. I have the original Empress” recipe for “Cincinnati-style” chili, but I buy the almost-replica spice mix online, now, for convenience. If the recipe doesn’t call for tomato ‘paste,’ it isn’t the real deal. Tomato sauce, crushed tomatoes, ketchup, or whatever other tomato-based products are not permitted–only tomato paste. This gives the finished product a rich taste, as opposed to a weak taste. There is definitely more than a pinch of cayenne, too. And, at least 6-cups of water for 2 pounds of extra-lean ground sirloin (which is added raw to the water-spice-tomato paste mixture and crushed to a very fine consistency–this is best done with your hands). It is, also, important to constantly stir the mixture until it starts to boil and the meat is not raw anymore. This keeps the meat’s fine consistency without clumping. It should cook down for at least two hours or the chili is ‘plopping.’ You know, like when a pudding has thickened and the boil starts to plop instead of boil.
Connoisseurs of Cincinnati Chili do not go in for the childish, who-can-burn-your-tongue-off game of seeing who can make the hottest concoction. You would probably be shot if you did, figuratively speaking. There is no such thing as ‘5-alarm Cincinnati Chili.’ Cincinnati Chili is about blending spices and creating a particular subtle, unique flavor. Don’t get me wrong, it does have a bite if made correctly.
While I have a sweet spot for Texas chili, there are good varieties made all over. Still, gotta love the Texas stuff:)
I love to get recipes from the World Chili Championship Cookoff site, They have all, I prefer the (No Beans) chili. I do about three different ones each year.
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friggin’ drool :-P~~~
Frank Perk is ALMOST right; most chili parlors in Cincinnati do not serve 6-ways. I’ve never heard of putting sour cream on Cinci-style chili, but that may just be because I absolutely hate sour cream. However, Dixie Chili has (or had, I’m not sure if they still make them) 6-ways, and it is my understanding that you could ONLY get them at Dixie Chli. A 6-way was essentially a 5-way with chopped garlic on it.
I’m a huge garlic lover, and Cinci chili lover, but I’ve never had a 6-way. Has anyone ever tried it? If Dixie doesn’t still make them, I may have to try making one myself. It sounds AWESOME!
while doing a dedicated run to nashville tn. i tried goldstar chile. IT’S AWESOME!!! i used to get it in walton ky. i was addicted to the stuff. i always had beans and shredded cheese and lots of oyster crackers in it.
When I lived in Reston, VA there was a place called the Cincinnati Cafe that specialized in chili. I never tried their chili with spaghetti, but their Hottest chili wasn’t bad. Being from Texas it is damn hard outside of Texas to find chili that they don’t adulterate with beans but this place allowed you to order with or without. Just looked them up on the web and apparently they went out of business, guess it just shows that the Washingtonians just don’t appreciate good chili, even Cincinnati chili.
As a long time Cincinnatian transplanted to Chicago and now to Nashville…let me first say you are all very close…a couple of things…
1)the onions go ON TOP after the chili is cooked, not sauteed in the chili itself.
2)Do not saute the beef…follow the recipe above which states that you “boil” the meat.
3)Use a fork when you put the meat into the simmering water and use it to “beat” the ground beef til it is thin…the thinner you can beat it at this point the less need there will be to use a blender or something like that…
4)The cocoa is key
5)The longer you cook this, the better it is…do not skim off the fat, as stated above..just mix it in. When refrigerated it WILL separate but just mix it back in to preserve the flavor
5)You can use ground turkey to lower the cholesterol and fat level and it doesn’t taste much different…I almost always use turkey now rather than beef as a matter of course.
6)It freezes really well so make a big batch and freeze half in a freezer gallon bag for another quick meal!
Enjoy!!
i am from the east coast and went to SKYLINE in OHIO 10 years ago, i would like to know how SKYLINE got the SHREDDED CHEESE so thin like
spaghetti. IS THERE A CHEESE GRATER OR CUTTER THAT SOMEONE KNOWS ABOUT THAT MAKES CHEESE LIKE A STRING???? I WOULD LIKE TO BUY ONE.
THANKS ANY INFO WOULD BE GREATLY APPRECIATED
PETER CONNECTICUT
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Hi PETER CONNECTICUT,
All manual graters/shredders have a thick/thin shred side to them. Just use the thin shred side when grating your cheese. You can also buy the really thin shred already prepared in most grocery stores. Buy the sharp cheddar finely shredded by Kraft, Sargento, or generic store brands like Kroger.
What PETER CONNECTICUT is looking for is very very thin cut; almost willowy shredded cheddar cheese, like at skyline. Having grown up in Cincinnati for 18 years, I know exactly what he’s talking about. You cannot find cheese this fine in the Kraft, Sargento, etc. packages ….. those are way too coarse.
PETER CONNECTICUT, the best cheese that approximates Skyline cheese can be found at Smart and Final, which is a restaurant supply food store chain here on the West Coast. At least, that’s what I’ve found. They have in house cheese that they sell right next to Kraft but its much much finer.
#1.) Chili is Thin – NOT THICK – it melds into the coney by soaking into the soft bun and becoming one succulant mushy, cheesy mess!!! That’s why coneys always use the cheapest, mushiest (skinless) dogs on the planet. If you want it thick, let it simmer extra long and/or enjoy on a reheat or maybe even two reheats – it just keeps getting thicker and thicker.
#2.) Spice blend is paramount. Especially care ful use of the “warm” spices such as allspice, cardamom etc.
#3.) Cocoa is a must!!!
#4.) Empress Rocks!!! (Joe Kiradjieff is a legend) Skyline does pretty well too.
#5.) Sharp Cheddar Only – Shredded Fine is key.
#6.) Don’t be a “hack” and overcook your pasta like 95% of all the chili parlors out there. There is still a right and wrong way to cook pasta so PAY ATTENTION!!!!
#7.) Look for a Cincinnati Chili Parlor to debut in the Minneapolis St. Paul area in late 2007 – early 2008!!! Most likely in the Mall of America.
Come and GET IT!!!!
My my my!! A slew of “Cincinnati-style Chili know-it-alls”, and great recipes, and yet, you all seemed to have over-looked one little thing: NO TOMATOES. Tomato paste is okay, tomato sauce is okay, but NO TOMATOES.
On the other hand, “Cincinnati-style” is different from all other chilis, and even EVERY chilli parlor in Cinicinnati is different from each other. Chili-time Chili is nothing like Skyline, which is nothing like Goldstar, which is nothing like Empress, etc… To each their own. But, one thing is certain: COCOA. THAT is the OTHER major thing for OUR chili.
Enjoy all! And don’t forget the Graeter’s! (Not chili, but the OTHER best kept secret of Ohio! lol!)
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Would you be talking about Graeter’s Ice cream? If so, mmmmmm good! I actually have it all the time when I go back to Lexington to visit a friend
Having worked for Skyline and the Galbrath Grill Chili polars (both were
in NCH). I remember watching a gentleman named Andy Nelcoff make his chili. It took close to 8 hours cooking to get the flavor it had. After reading through most of the recipies posted here, I would say they all seem to lack some ingredients. But are very close to being the real thing
As for Skyline, they made the chilli at a central location and delivered it out to their other locations. One other thing in reguard to the cheese used by Skyline. It was a combination of 2 cheeses used. I do not remember the first brand , but the 2nd. was Rose Brand Sharp Chedder.
At the time I worked there as a teenager, and there was never a chili sixway served. Some things also served were coney’s, W/ cheese, or cheese Islands (no hot-dog) a bun with cheese, chili and onions.
As for the chili, we had 2 thickness’s. One which wasthe thickest was for the Chili spaghetti, and the coney’s. The thiner chili was for the bowls of chili.
Thats my 2 cent’s
I grew up in Cincy and lived there until moving to Hawaii nearly 2 years ago and came across this thread while searching for “THE” Cincy Chili recipe. I’ve lived without it long enough and am set on making it myself! No-can Cincinnati Chili in Hawaii!
A few things to add to the comments: my ex-Mother-in-law worked at the Gold Star in Finneytown about 20 years ago and they used a colby cheese/cheddar cheese blend…giving it a distinct flavor…shredded very fine. I suspect this as the reason there are people who swear Gold Star is the best – because their cheese is better.
Correct – no tomatoes – only tomato paste. That’s the recipe I’m looking for…only with tomato paste although I did copy the one from Pleasant Ridge Chili that calls for tomato juice. I ate there often as a kid and it was good. Chili Time’s chili was one of the spicier versions in town as they used little red peppers in theirs – every now and then you’d get the “prize” in your 3-way.
Most use regular spaghetti – not thin or vermicelli. AND, the hot dogs for the cheese coneys are very short – almost like large vienna sausages. Very distinct. I’ve yet to find the kind they use – and a regular “dog” just doesn’t taste right OR fit in the bun with the chili, onion, etc. the same.
I’m a Skyline girl myself – although Empress is the best, IMO, and was the first to open in Cincinnati. I’d love to have their recipe. Heck, I’d love to have the true recipe for ANY of them.
And lastly, gots to have a fresh soft bun. The trick is to heat them in foil in the oven for a short time before serving.
Bon Apetite!
This question is to ED WESTON, you worked at skyline chili for 8 years.
how do they mass produce that finely shredded cheese, do they do it
with a special grater(electric or manual), i would like to buy on if possible. ANY INFO WOULD BE GREALTLY APPRECIATED THANKS!!!!!
[Comment ID #80115 Quote]
HI ED, sorry for the repeat question, but how does SKYLINE shred their cheese so thin and long in length. do they buy the cheese like that or do
they buy it in huge blocks and cut it with a cheese wire cutter to smaller blocks and then do they grate it with special grater (eletric or manual)
i would love to purchase one of these graters if possible?????
I JUST NEED TO SHRED THE CHEESE NICE AND LONG IN LENGTH LIKE
SKYLINE!!! any info would be greatly apprecaited
PETE FROM CONNECTICUT
if your looking to order the seasoning… http://www.goldstarchili.com/ same recipe as skyline… just the other brother owns it
You people do not have a clue on how to make this chili.
You are close,but no cigar.
I wish all of you the best of luck and keep trying ,someday you may succeed.
a Cincinnati chili parlor cook.
p.s. Think Greek
I loved all the different ways to make chili. My favorite way is to add kidney beans and ground sausage with ground sirloin. The spices I have all added but “coca” I will try tommorrow. I will also boil the meat, I used to saute’ it. Thats all from a chili lover from Minnesota.
hold off on the cayenne powder. cincy chili is not hot.
I have tried all the Cincinnati chili mix packets, and my favorite brand is Cincinnati’s Best. I can’t find it on line, so I have to get family members to send me “care packages” now and then. My aunt and uncle had a chili parlor, so I grew up on good Cincy chili. I have their recipe and the Empress recipe, but I don’t really need to make enough to feed the whole town. The mix works well for my family.
I grew up bhind plaesant ridge chilli & still eat there regulrly.Iremember
when it opened 1964.Still see Tony(owner) all the time.Think it the best
With camp washington chilli close behind.
Whew, I lost my version of Cincinnati chili so I was excited to read your story. I grew up half my life in Tulsa,OK. There is a chain there called Coney Islander. They have been there since the 20’s. The original is downtown, though they moved it across the street from its old location. My mother started going there as a child,and her mother before her as a young woman,so when we moved from California, well you guessed it ,she took us kids there. When I was younger I couldn’t wait to wait in line while little old Greek men made coney dogs,two ways, and three ways. I moved away many times as an adult and I have to tell you I would dream of those coneys on a monthly basis. When I moved to KC eight years ago and met my husband I would make him drive me to Tulsa just to eat them and now he’s in love with them too. This last summer on my birthday I decided it was time to try to replicate it. I knew it was all about the chili, so I was sooo proud when it came out nearly perfect and I served it to my friends. They now ask me to make it and freeze it for them. I was glad to find your story cause I misplaced my recipe. I also make some of the best Texas style chili . I am a chili fanatic. Thanks!
I grew up in Northern Kentucky (south of Cincinnati, for those that don’t know). My parents still live there. There are grocery stores in this part of the country called Kroger. These stores, even in Western Kentucky, sell packets called Cincinnati chili. I have always used this packets (which are the spices), but now want to make my own. I will include what is on this packet to help ya’ll out with your Cincinnati chili recipe. Then I’ll comment.
Combine the contents of packet with:
6 oz. can of tomato paste
4 cups of water
Add 1 to 1 1/2 lbs. of ground beef. (Do not brown)
Stir up mixture. Reduce heat and simmer (slow boil) uncovered, stirring occasionally, until desired thickness. Approximately 1 to 1 1/2 hours.
Ingredients in the packet say – salt, paprika, garlic, spices (they won’t list all of them, of course)
Comments:
Paprika is interesting. I haven’t seen that mentioned on this post. Maybe that would replace the cayenne pepper that someone listed, hmmm?
Someone was right, Nick, too much meat in yours.
Also, some other people were right that there are no tomatoes, or tomato sauce, only tomato paste.
Also, correct is no onions, except when you add it to your 4 way.
Cinnamon is correct.
The packet says, garlic. I would think garlic powder.
I would venture to guess that most of the spices in the packet are chili powder. (2 – 4 Tbsp.)
The packet is all spices so I would say no to the following:
No vinegar
No oil
No Worchester Sauce
Packet also says:
2 way – spaghetti topped with chili.
3 way – spaghetti topped with chili and grated cheddar cheese.
4 way – spaghetti topped with chili, grated cheese and chopped onions.
5 way – add kidney or chili beans to spaghetti topped with chili, onions and grated cheese.
Hope this helps. Good Luck!
wow, all these recipes abt Cincinnati Chilli. I’m from Singapore and 10 years ago I was on 2 extended trips to Cincinnati and fell in love with Skyline Chilli – I had it like every other day. I love the 3 way and the coneys. Never quite forget it. And yes, the magic was the extremely thin and long cheese that simply melts and fuse with the sauce and spaghetti. Will find a day to try one of these recipes and also wish just one day someone will bring it to Singapore or if one day I struck it rich I’ll bring it here hah!
You’re trying too hard.
There is no chocolate in the chili, otherwise they would have to list it as an ingredient on the cans and spice packets do to allergy information. No chocolate listed in the ingredients means no chocolate in the chili. The whole thing is a myth; where or how it got started I have no clue.
There are onions in the chili, it’s just they use dehydrated onions because the chili is mass produced these days. Rip open a Cincinnati Recipe spice packet and pour it in a bowl you’ll see the tiny dried onions.
Fry it or boil it. It makes no difference how you brown the ground beef it won’t effect the taste. (My mother would brown hers in a frying pan with onions…MMMM)
Tomato paste, sauce, juice or even soup. Every recipe calls for something different. it just depends on what you’re going to do with it and of course personal taste.
The most expensive ingredient is the meat.
This is the best recipe I’ve ever found and you’ll laugh at its simplicity. But I assure you it reproduces the Cincinnati chili taste perfectly. It tastes the same as “Cincinnati Recipe” Chili which comes in the little packets. Follow this recipe exactly and you’ll get a pretty good pot of cincy chili.
http://www.mccormick.com/recipedetail.cfm?id=855#review
LIKE!!! Why is it so many armature recipes have chocolate in them? LAME!!
I have read most of these blogs and comments. NO tomatoes in this chili is correct. Empress Chili was the 1st chili parlor in Cinti, founded in the 1920’s. They pre date them ALL. Additionally most are rating Cinti style chili based on eating at Skyline. I am a lover of Cinti Chili and Skyline would be the last place I would eat this chili because their chili is watery. I ate it last winter and it did’nt seem to be as spicey as I remembered. That’s what the spag and cheese are suppose do-help with the heat. The family that founded Skyline in 1946 or 1948 sold it off some years BACK TO SOME INVESTMENT BANKERS. There are plenty of small mom & pop chili parlors around that are far superior to Skyline or Gold Star. I make my own so I don’t visit these chili parlors too often anyway, but I personally think that Camp Washington Chili sets the standard for just about all of these parlors. Cinti Chili is an aquired taste, and it’s not Texas Chili and does not pretend to be Texas Chili. About the chocolate; Empress does have chocolate in the recipe. I also add it to my recipe especially if I spice the chili heavy. The chocolate helps round out the heat and add some richness. But if it’s added no more than 2 tbsp should be added to the recipe. This can be cocoa or Bakers unsweetened chocolate. Also my recipe does not have chopped onions, but uses a whole peeled onion which is discarded after cooking. This chili must be served over regular spagetti which cooks up in thick strings,chili, and cheese for the 3 way. The onions would go under the cheese for the 4 way and then beans would make the 5 way. Also the meat should never be browned but cooked raw in the tomato juice. The recipe shown is fairly close to my recipe except with some additional spices. My recipe came from a friend who once owned a Cinti Chili parlor in down town Cinti back in the 1970’s, and I’ve making this chili for 34 years, and I think it’s the best, along with my family. Thanks, Greatcook
This is for Nick Lindauer and all of you Cinti Chili lovers. This a was given to me 34 yrs ago by an old friend who once owned a chili parlor in Cinti.
Cincinnati Chili
1 46 oz. can tomato juice
2 lbs. ground chuck
4 tbsp. chili powder {I prefer Franks chili powder}
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground alspice
1 tsp salt {kosher}
1 tsp ground black pepper
1 tsp ground cayenne pepper { I use 1/2 tsp}
1/8 to 1/2 tsp garlic powder
1 1/2 tsp cider vinegar
4 to 5 dashes Lea & Perrins worchestershire sauce
5 whole bay leaves
1 large onion, whole but peeled
{2 tbsp cocoa or 2 squares of Bakers unsweetened chocolate optional} The cocoa was not in the original recipe, but it adds some richness and mellows out the heat
In a heavy bottomed pot place the tomato juice and turn on the heat. Add the chuck and stir with a fork to break up the meat. After the meat has been broken up add the remaining ingredients. Bring to a boil and then reduce heat to a slow simmer. Cook for 2 hours stirring occasionally to prevent scorching. After 2 hours remove the onion and bay leaves and discard these.
Serve this chili over regular cooked spag-the kind that cooks up in thick strings. Ladle chili over the spag and top with shredded cheddar cheese for the 3-way. Diced white onions go between the chili and cheese for the 4 way. And if you what beans use Joan of Arc purple canned beans that have been rinsed and drained. These beans are meaty and slightly sweet. These would go under the chees with the onions for the 5 way.
Serve oyster crackers along with this.
For coneys use a good quality bun lightly steamed., add a good hot dog. I put mine in the cooked chili to get them hot. Top the hot dog with good yellow mustard and onions and top with shredded chedder cheese.
After you make this I don’t think you’ll be ordering on line to chili any longer. Hope you all enjoy!
There is a reason why the meat is never browned in Cincinnati Chili:
Texture.
If you brown the meat, it will develop a crust, which is not authentic for Cinn. chili. The meat must be braised in water or broth in order to “velvetize” it, giving it that smooth texture.
http://goldstarchili.myshopify.com/products/gold-star-chili-spice-pack-10-count
Use these seasoning packs and just follow the directions. Use your hands to dissolve the raw meat into the water as it starts to heat up and you’ll get the ultra fine texture.
http://www.amazon.com/Pack-Cincinnati-Chili-Mix-packets/dp/B000E4C1OK
These packets are excellent too.
I do live in Cincinnati and a 6 way consists of spaghetti, chili, onion (raw, diced), beans (kidney), garlic (raw, minced), and shredded cheddar cheese. Cincinnati style chili can be purchased in cans (Skyline, Dixie, Gold Star brands). Cook spaghetti. Heat chili and kidney beans (either separately or together). Layer on plate: cooked spaghetti, chili, beans, diced raw onions, minced raw garlic, top with shredded cheddar cheese. Serve with oyster crackers.
Sitting in my hometown, Cincinnati, right now, kind of chuckling over some of these comments. Obviously, each chain has a slightly different recipe- for those that haven’t picked up on it, there’s basically a city-wide rivalry between Skyline & Gold Star. We’re a Skyline family- much more flavor; in my opinion Gold Star is very bland.
Amongst all of the wrongness in these comments, a few people have it right. Just wanted to reiterate the key points, taken from handed-down and highly guarded family recipes:
Yes, the meat must be added to the water immediately (NOT browned!) that’s what gives the chili it’s unique, superfine texture (the one in your pic is not nearly as broken down as traditional Cincinnati chili).
Cocoa is a MUST. I think some people are misinterpreting labels to assume it’s not in there. FDA law only requires that the 8 most common allergens be listed on labels, cocoa is not one of them. Also, companies are allowed to preserve “trade secrets” with FDA approval, which is why you’ll often just see “spices” listed when you look at the ingredient listing.
Other things: most recipes call for garlic powder, not fresh. Now, I use fresh garlic in everything, but to get authentic tasting Cincinnati Chili, I stick to the recipe- thus, powder. And as much as I love garlic, your recipe has way, way, WAY too much. Cincinnati chili really is a delicate balance of spices, and that much garlic is going to totally overwhelm the other flavors. I’d also say yours is too cumin-heavy. Looks like you’re still thinking too Tex-Mex. As someone mentioned, think Greek!
Yes, tomato paste, no tomatoes. Regular, not thin spaghetti. Very fine cheese, (you can buy pre-grated Skyline brand cheese in grocery stores here) it’s much finer than the fine shred other packaged cheese has. You’ll get closest with the tiny, pain-in-the-ass holes on a box-style grater. And yes, the orange grease is part of the chili’s profile & should not be skimmed off!
Oh, and Skyline has it’s own hot sauce specially made for them- it’s mid/low level heat and more vinegary than Tabasco.
Finally, I’ll add, Cincinnati chili is definitely iconic, but it’s not quite as rigid as some would have you believe. You can, for instance, have the cheese put *under* the chili (so, spaghetti, cheese, then chili). We locals know to order “a 3-way, inverted.” And, no, you will not be shot 🙂
Enjoy!
To all of you Cinti Chili Lovers. I enjoy reading your comments about this this iconic stuff. I left my recipe here several years ago but I must admit after reading all of your various recipes I decided to try and improve my 34 year old rendition and I believe this updated version is MUCH better. I will share this with you.I pulled ideas from many of you and I thank you for your ideas. We all seem to agree that there are many good recipes out there.
Cinti Chili
1 28 oz. can tomato puree
3 16 oz cans chicken stock or use 48 oz of water and 3 tbsp of good chicken soup base
2 lbs of ground chuck
1 can of spicey chili beans
1 medium yellow onion, coarsely chopped
4 tbsp. good chili powder
1 tsp. cinnamon
1 tsp. alspice
1 tsp, oregano
1 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. paprika
1/2 tsp garlic powder
1 1/2 tsp. cider vinegar
few dashes Lea & Perrins worchestershire sauce
2 tbsp. cocoa powder
5 bay leaves
Place puree, and chicken stock in a heavy stock pot. Add the chuck; bring the heat up slowly and break the neat up with a fork stirring well or use your hands to do this.
Put the beans and the onion in a food processor and process until it is smooth and no chunks left; add this to the meat mixture.
Add the remaining ingredients and stir to combine well.
Bring to a boil and then reduce the heat to a low simmer. Simmer for 2 hours stirring occasionally to prevent scorching. Or place in a pre-heated 275 degree oven for 3 to 4 hours. It will reduce down slowly. I have been using this oven method for a while and have NOT scorched any chili. Just check on the pot and stir it up several times. I have found that the oven method and longer simmer time really improves the flavour.
Remove & discard the bay leaves.
Serve over spag with your cheddar cheese for the 3 way, diced onions for the 4 way, and with beans for the 5 way. I still prefer Joan of Arc purple beans rinsed & drained. Serve with oyster crackers.
Coneys- a lightly steamed bun, mustard, onions , chili and then the finely shredded cheddar cheese.
Enjoy, Gary
I never boil my meat, I fry it, along with the chili powder, at the same time
This recipe is a version I came up with to use as Coney Choli. My original recipe is on the blig as well. I make the original version regularly. I grew up in a Cinti neighborhood; we had 6Cji Paors within 5 blocks. All were good.
Spell check did not work. Chili- chili parlors as they were called in the 50’s & 60’s.