Cincinnati Chili II

Total Time
2hrs 50mins
Prep 20 mins
Cook 2 hrs 30 mins

This recipe is an approximation of a famous dish in Cincinnati called "Skyline Chili" or just "Skyline". The original recipe was developed by a Greek who owned several chili parlors, and is very different from what most of us think of as chili. It's very popular in Cincinnati, but the recipe is kept very closely guarded secret. My husband LOVES Skyline, so I found 2 recipes that he declares are the closest to the one made in Cincinnati. This is the second recipe. When serving, you have to serve the chili with the toppings - each person can make their chili "3-way", "4-way" or "5-way" depending on the number of toppings they add.

Ingredients Nutrition


  1. In a large heavy kettle, cook the onions and garlic in the oil over medium heat until the onions are soft.
  2. Add the beef and cook, stirring and breaking up the beef until it is cooked and no longer pink.
  3. Add the spices and cook, stirring for about a minute.
  4. Add the remaining ingredients (except the toppings) and simmer, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thick.
  5. Discard the bay leaf.
  6. Ladle over the hot spagetti and pass the toppings seperately.
Most Helpful

I love Cincinnati chili and I really liked this recipe. The molasses adds a greater depth to the flavor. Thanks for sharing.

iris5555 March 23, 2006

This is a great recipe! It's as close to the original Cincinnati style chilli that I have ever tried. Thanks to whoever posted this recipe. I highly recommend it.

dancingk March 20, 2006

Excellent! Haven't had any Skyline since '67 when I worked in Newport, KY. Will try #2 next.

Brad Beckwith November 10, 2005