A delicious copycat version of the famous Skyline Chili from Cincinnati, featuring a unique blend of spices and served over spaghetti.
Author:emma
Prep Time:15 minutes
Cook Time:120 minutes
Total Time:135 minutes
Yield:6-8 servings
Category:Main Course
Method:Simmering
Cuisine:American
Diet:None
Ingredients
Scale
2 pounds ground beef
1 large onion, finely minced
4 cups water or low-sodium beef broth
1 can (15 ounces) tomato sauce
2 tablespoons chili powder
1 tablespoon ground cinnamon
1 tablespoon unsweetened cocoa powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
2 bay leaves
Salt and black pepper to taste
Cooked spaghetti, kidney beans, diced onion, and finely shredded cheddar for serving
Instructions
Add ground beef to a large pot with the water or broth. Use your hands or a whisk to break the meat into tiny crumbles before heating.
Turn on medium heat and bring to a gentle boil. Skim foam if needed until the meat is tender.
Stir in onion, tomato sauce, chili powder, cinnamon, cocoa, cumin, paprika, allspice, cloves, brown sugar, vinegar, Worcestershire, garlic, bay leaves, salt, and pepper.
Reduce heat and simmer uncovered for 90 minutes to 2 hours, adding a splash of water if it gets too thick.
Remove bay leaves, taste, and adjust seasoning as needed.
For the best flavor, cool and refrigerate overnight, then reheat gently the next day.
Notes
For a milder version, halve the cloves and allspice. Use freshly shredded cheese for best results.