Growing up with parents that originated from Ohio, the thought of chili was always quickly associated with Skyline Chili and/or Cincinnati and rightfully so! Since I grew up eating this type of chili, I didn’t know better that this wasn’t a “typical” chili.
Compared to the more popular Texan chili, Cincinnati chili has a thinner consistency and is made with cinnamon, chocolate or cocoa, allspice and Worcestershire sauce! Yes, you heard me, those spices are in this reknowned chili!
Cincinnati Chili Sauce Recipe
- 2 pounds of ground beef
- 1 quart water
- 2 medium onions, finely grated
- 16 ounces tomato sauce
- 5 whole allspice
- 1/2 teaspoon red pepper
- 1 teaspoon cumin
- 4 Tablespoons chili powder
- 1/2 ounce (1 square) unsweetened chocolate
- 4 cloves garlic, minced
- 2 Tablespoons vinegar
- 1 whole large bay leaf
- 5 whole cloves
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
In 4 quart saucepan, add ground beef to water; stir until beef separates to a fine texture. Boil slowly for half an hour. Add all other ingredients. Stir to blend, bringing up to a boil. Reduce heat and simmer uncovered for about 3 hours. Chili should be refrigerated overnight so that the fat can be skimmed from top before reheating.
Recipe adapted from local newspaper in Cincinnati area
Make sure to boil some spaghetti and decide which “way” you want to eat your chili!
Two way: serving of drained spaghetti and sauce
Three way: serving of drained spaghetti, sauce and handful of shredded cheddar cheese
Four way: serving of drained spaghetti, sauce, large spoonful of kidney beans or kidney beans and handful of shredded cheddar cheese
Five way: serving of drained spaghetti, sauce, large spoonful of kidney beans or refried beans, large spoonful of chopped onions and handful of shredded cheddar cheese
**Additionally, oyster crackers accompany the meal**
This twist on the classic chili still packs a great amount of protein, fiber, B vitamins and iron! For those that have had Cincinnati chili before, what’s your favorite “way?” For me, I’m all about the four way, so next time you’re making some Cincinnati chili, make sure to call me up, I’ll bring my own fork!
Photo Credit: What’s Cooking America and Food Network