Copycat Cincinnati Chili
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Cincinnati Chili is meaty, saucy and best when it’s covered in cheese. Say what? Yes – Cincinnati-style Chili is one of the most interesting dishes you’ll ever taste! This isn’t the kind of chili you eat in a bowl. But after you try it – you’ll want it constantly!
🔍 COPYCAT SECRETS UNCOVERED!
I found a postcard with an original recipe for Cincinnati Chili and decided to finally try making my own at home – instead of going out to eat – it’s super simple, makes a ton and is delicious! I made a few tweaks to the postcard recipe – and love it!
There are two main Cincinnati Chili restaurants – Skyline & Gold Star. While this isn’t a direct copycat of either – you’ll eat it and know the flavors. I think it’s better! More flavor & more spices – but the flavor of Cincinnati!
Cincinnati Chili Ingredients
Cincinnati Chili is very runny and not chunky – it’s like the OPPOSITE of Wendy’s Chili. This chili is all about the spices – it’s a Greek recipe – with it’s own secret ingredient – that our city loves with all it’s heart. Here’s what you’ll need:
- Ground Beef
- Water
- Seasonings: (get ready!!) – Cinnamon, Cocoa Powder, Cumin, Minced Onion, Onion Powder, Minced Garlic, Chili Powder, Black Pepper, Red Pepper Flakes, Salt, Allspice, Bay Leaf
- Sauces: Worcestershire Sauce, Tomato Paste, Apple Cider Vinegar, Liquid Smoke
How do you eat Cincinnati Chili?
If you’ve ever met someone from Cincinnati or even eaten the chili for the first time – I DARE you to twirl those noodles! There’s a specific way to eat it and certain things you need – let’s get you up to speed:
- Spaghetti – yup – we put it on spaghetti! So it’s spaghetti topped with chili – like you would a meat sauce – and then top it with 2-3 inches of finely shredded mild cheddar cheese. This is called a THREE WAY. And when you eat it – you CUT it with a fork – don’t twirl. I don’t know why – but it tastes different!
- 4-Way or 5-Way – you can add drained kidney beans or diced white onion
- Coney – get yourself a cheap hot dog, put mustard on the bun, then hot dog, chili, white onion and loads of the same cheddar cheese
- Burrito – Spoon that chili into a burrito and add onions, cheese, sour cream, lettuce, tomato
- Dip – Skyline Dip is a big thing here – layer cream cheese, chili and cheese – then bake it!
- Sliders – Chili Cheese Coney Sliders are my creation – take everything you love on a cheese coney and put it on slider buns – then bake them! This is a perfect Bengals party food!
- Baked Potato – Spoon it over a baked potato with cheese and onions
- Toppings: Kidney Beans, Diced White Onion, Hot Sauce, Oyster Crackers
How do you make Cincinnati Chili recipe from scratch?
There are lots of ways to make Cincinnati Chili. You can buy a Cincinnati Chili Mix in the store, you can buy Skyline Chili or Gold Star Chili at Walmart online – or use my recipe for Cincinnati Chili from scratch!
- Crumble the ground beef into your water – yeah – I swear.
- Add your seasonings.
- Mash and break up the hamburger and stir it all together.
- Simmer it for a couple of hours and keep the mashing up every 30 minutes or so.
- The chili will turn from red to brown and is done!
Cincinnati Recipes
If you’ve moved from Cincinnati, you probably miss these delicious Cincinnati favorites!
- Cincinnati Chili Cheese Coney Sliders
- Vegetarian Cincinnati Chili
- Frisch’s Tartar Sauce
- Frisch’s Chili (not Cincinnati style – this is a traditional chili)
- Frisch’s Big Boy Pizza
- Gold Star Chili Garlic Parmesan Fries
Copycat Cincinnati Chili
Ingredients
- 3.5 cups water
- 1 lb lean ground beef
- 1 tsp cinnamon
- 1 tsp cocoa powder
- 1/2 tsp cumin
- 1 onion minced
- 1/2 tsp onion powder
- 1/2 tsp Worcestershire sauce
- 1 tsp minced garlic
- 3 tsp chili powder
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 3/4 tsp allspice
- 3 oz tomato paste
- 1 1/2 tsp apple cider vinegar
- 1/2 tsp liquid smoke
- 2 bay leaves
Instructions
- In a large pot or Dutch oven, crumble raw ( do not brown ) hamburger into water, add all ingredients.3.5 cups water, 1 lb lean ground beef
- Add all remaining ingredients.1 tsp cinnamon, 1 tsp cocoa powder, 1/2 tsp cumin, 1 onion, 1/2 tsp onion powder, 1/2 tsp Worcestershire sauce, 1 tsp minced garlic, 3 tsp chili powder, 1/2 tsp black pepper, 1/4 tsp red pepper flakes, 1 tsp salt, 3/4 tsp allspice, 3 oz tomato paste, 1 1/2 tsp apple cider vinegar, 1/2 tsp liquid smoke, 2 bay leaves
- Bring to boil
- Simmer for 2 hours, stirring and mashing with potato masher every 30 min.
- Remove bay leaves.
- For a three-way, serve over spaghetti and top with shredded mild cheddar cheese.
- For a four-way, add drained kidney beans or diced onions – for a five-way add both!
- Also can be served over hot dogs and buns for a Cincinnati Coney!
Delicious!!!
Way too much water, use 2/3 the water, and use a fat separator to get your ratio right, and you’ll have something special.
Would this work with ground Turkey? It looks soooo good, like a Coney islander restaurant here in tulsa.
yes – of course it would!!!! you might want to use beef broth and water – if you want a little beefier flavor – but the ground turkey will be fine!
Made this recipe last weekend for Super Bowl party. Guests loved it. I made the chili Saturday then mixed it into queso dip on Sunday.
I’m making your vegetarian skyline, right now, in the slow cooker. What do you think about making this in the slow cooker?
oh sure – that definitely works!
Generally on target, but liquid smoke? I don’t think so.
just a dash!
We feel this recipe is not as “spicy” as Skyline but adding “Bold & Spicy” Bloody Mary Mix helps. Will definitely try using beef broth instead of water the next time. I used 85% lean beef enough or should I use 92%? It seems a bit greasy.
This is such a fantastic and thorough breakdown of a truly unique regional dish! As someone who’s never been to Cincinnati but has always been curious about their chili, your step-by-step photos and clear instructions make it feel completely approachable. The tip about the unsweetened cocoa and cinnamon is key – that’s the secret flavor profile that sets it apart from other chilis.
My question is about the texture: Traditional Cincinnati chili is known for being very fine and almost sauce-like, almost as if the meat has been ground to a near-paste. Did you find that the long simmering time was enough to achieve that signature texture, or is there a specific mashing or blending technique that purists recommend to get it just right?
its more about mashing it as its cooking