Ground beef: The foundation of this hearty chili, providing a rich, savory, and substantial base. Opt for a lean-to-medium fat content for the best balance of flavor and texture, ensuring it’s properly browned and crumbled.

Onion: Adds a fundamental layer of sweetness and aromatic depth to the chili. When sautéed until translucent, it releases its natural sugars, complementing the savory beef and complex spices.

Garlic: An indispensable aromatic that infuses the chili with its pungent, savory notes, enhancing the overall flavor profile and adding a classic depth to the dish.

Tomato sauce: Forms a tangy and rich liquid base for the chili, contributing to its signature smooth consistency and providing a backdrop for the various spices to shine.

Chili powder: A primary spice blend that introduces a complex, earthy, and slightly smoky heat, characteristic of many American chilis, but used here in balance with other unique spices.

Ground cinnamon: A hallmark spice of Cincinnati chili, lending a distinctive warm, sweet, and aromatic note that sets it apart from other chili styles. It’s crucial for the unique flavor.

Ground cumin: Offers an earthy, slightly nutty, and warm flavor that is common in chili recipes, grounding the more exotic spices and adding a traditional depth.

Ground allspice: A truly unique addition that brings a complex, aromatic flavor reminiscent of cloves, cinnamon, and nutmeg, all in one. It’s vital for the chili’s signature profile.

Ground cloves: Contributes a potent, warm, and slightly sweet spice that, when used judiciously, adds another layer of intriguing depth to the chili’s complex blend of flavors.

Unsweetened chocolate: The secret ingredient that imparts a rich, deep, and slightly bitter note, perfectly balancing the sweetness of the cinnamon and creating an extraordinary depth of flavor without making the chili taste like dessert.

Water: Used to achieve the desired thin, saucy consistency of Cincinnati chili, allowing all the flavors to meld beautifully during the simmering process.

Worcestershire sauce: A savory powerhouse that adds a fermented, umami-rich depth and a subtle tangy complexity, enhancing the overall savoriness of the beef and spices.

Apple cider vinegar: Provides a crucial tangy and acidic counterpoint to the richness of the beef and spices, brightening the flavor profile and adding a pleasant zest that cuts through the chili’s robustness.

Salt: A fundamental seasoning that amplifies and harmonizes all the flavors within the dish, ensuring each ingredient’s taste is brought to its fullest potential.

Black pepper: Adds a subtle, pungent heat and a classic peppery depth, complementing the other spices and rounding out the chili’s seasoning.

When browning the ground beef, don’t just cook it; aim for a proper caramelization. Use a sturdy wooden spoon or meat chopper to break the meat into very small, even pieces as it cooks. This ensures that the meat browns uniformly, developing rich flavor, and also contributes to the signature fine, “soupy” texture of Cincinnati Skyline Chili, where the meat almost blends into the sauce rather than standing out as chunky pieces. Drain any excess fat thoroughly after browning to prevent the chili from becoming greasy, which would detract from its delicate spice balance. For the unsweetened chocolate, finely chop it before incorporating it into the mixture. This is key for several reasons: finely chopped chocolate melts much more quickly and evenly, ensuring it disperses throughout the chili without clumping. This even distribution is crucial for infusing the entire dish with its rich, deep, and subtly bitter flavor, which is a hallmark of this unique chili. Resist the urge to use chocolate chips, as they often contain added sugars and emulsifiers that will alter the chili’s authentic taste and texture.

Another crucial technique for this recipe involves the simmering process. After combining all ingredients, bring the chili to a gentle boil, then immediately reduce the heat to a low simmer. Allow it to simmer, uncovered, for the full recommended time of approximately 2 hours. This long, slow simmer is not just about cooking; it’s about flavor development. It allows the complex array of spices, the savory beef, the tangy vinegar, and the deep chocolate to meld and harmonize, creating the signature layered flavor profile of Cincinnati chili. Stir occasionally to prevent sticking and ensure even cooking, but generally, let it do its magic. The uncovered simmering also helps to slightly reduce the chili, concentrating its flavors and achieving that perfect thin, yet rich, consistency.

• Ground beef – Substitute with ground turkey or ground chicken: For a leaner option, ground turkey offers a similar texture and can absorb the chili’s intense flavors beautifully. Ground chicken is also a viable alternative, though it might be even leaner, so consider adding a touch of olive oil when browning. These substitutes are excellent for those looking to reduce saturated fat while still enjoying a hearty chili.

• Large onion – Substitute with shallots or onion powder: Shallots provide a milder, sweeter, and more delicate flavor compared to regular onions, which can add a nuanced depth. If fresh onions aren’t available, use onion powder; typically, 1 teaspoon of onion powder is equivalent to one medium onion, adjust to taste.

• Garlic – Substitute with garlic powder: In a pinch, garlic powder works well. Use approximately ¼ teaspoon of garlic powder for each fresh garlic clove recommended. Remember that powdered garlic has a more concentrated flavor, so start with less and add more if needed.

• Tomato sauce – Substitute with crushed tomatoes or tomato paste diluted with water: Crushed tomatoes will yield a slightly chunkier texture but can be pureed for a smoother finish. If using tomato paste, dilute 2-3 tablespoons with enough water or broth to achieve the volume of tomato sauce, ensuring to season appropriately as paste is more concentrated.

• Chili powder – Substitute with smoked paprika and cayenne pepper: To mimic the warmth and heat, a blend of smoked paprika (for depth and color) and cayenne pepper (for heat) can be used. Start with ½ teaspoon of cayenne and 1 tablespoon of paprika, then adjust spice levels carefully.

• Ground cinnamon – Substitute with ground nutmeg or a pinch of mace: Ground nutmeg offers a warm, slightly sweet, and woody flavor that is somewhat similar to cinnamon. Mace, a lighter-flavored spice from the same plant as nutmeg, can also provide a delicate warm note.

• Ground cumin – Substitute with ground coriander: Ground coriander has a citrusy, earthy, and slightly sweet flavor profile that can complement the dish, offering a different but equally aromatic dimension when cumin is unavailable.

• Ground allspice – Substitute with a blend of ground nutmeg and ground cloves: Since allspice tastes like a combination of these spices, mixing equal parts of ground nutmeg and ground cloves can effectively replicate its complex flavor. Use about ½ teaspoon of each for every teaspoon of allspice.

• Ground cloves – Substitute with ground nutmeg or a tiny pinch of star anise powder: Ground nutmeg provides a warm, spicy flavor that can substitute for cloves. Alternatively, a very small amount of star anise powder can offer a similar intense warmth and subtle sweetness, but use sparingly as it’s very potent.

• Unsweetened chocolate – Substitute with cocoa powder and a bit of butter: For each ounce of unsweetened chocolate, use 3 tablespoons of unsweetened cocoa powder combined with 1 tablespoon of unsalted butter or a neutral oil. This helps restore the fat content and richness that block chocolate provides.

• Water – Substitute with beef broth or vegetable broth: Using beef broth will add significantly more depth and savory flavor compared to plain water, enriching the overall taste of the chili. Vegetable broth is a good alternative for a slightly lighter flavor or if you’re avoiding beef products.

• Worcestershire sauce – Substitute with soy sauce and a dash of lemon juice: This combination can effectively mimic the umami and tangy notes of Worcestershire sauce. The soy sauce provides depth, while the lemon juice adds the necessary acidity.

• Apple cider vinegar – Substitute with white wine vinegar or rice vinegar: White wine vinegar has a similar acidity and a slightly milder flavor profile, making it a good direct substitute. Rice vinegar can also work, offering a subtly sweeter tang.

• Salt – Substitute with soy sauce or bouillon powder: Soy sauce not only adds saltiness but also a layer of umami. If using bouillon powder, dilute it according to package directions to replace some of the liquid and salt.

• Black pepper – Substitute with white pepper or a pinch of red pepper flakes: White pepper provides a similar heat to black pepper but with a slightly different, more subtle flavor. For a noticeable kick, a small amount of red pepper flakes can be used, adding a different kind of warmth.

• Allow the chili to cool completely to room temperature before storing. This crucial step prevents the buildup of condensation inside the container, which could lead to a watery texture and affect the chili’s flavor and consistency once reheated. Proper cooling also minimizes the risk of bacterial growth.

• Transfer the cooled chili into airtight containers. For optimal freshness and to prevent freezer burn, choose containers specifically designed for freezing. Glass or heavy-duty plastic containers with tight-fitting lids are ideal, as they create a strong seal against air exposure.

• If you prefer using freezer bags, ensure you remove as much air as possible before sealing them. Lay the bags flat in the freezer; this not only saves space but also allows the chili to freeze more quickly and evenly, which helps preserve its quality.

• Always label each container or bag clearly with the date the chili was prepared and its contents. This simple practice helps you keep track of how long the chili has been stored, ensuring you consume it within its optimal freshness window.

• For short-term storage, the chili can be safely stored in the refrigerator for up to 3-4 days. When reheating from the fridge, simply warm it on the stovetop over medium-low heat, stirring occasionally, until it is thoroughly heated through and simmering gently.

• For longer preservation, place the chili in the freezer. It can be frozen for up to 3 months without any significant loss of its rich flavor or desirable texture. Beyond this period, while still safe to eat, the quality might start to diminish.

• When you’re ready to enjoy frozen chili, the best method for thawing is to transfer it to the refrigerator overnight. This slow thawing process helps maintain the integrity of the dish’s texture and prevents any sudden changes that can affect its quality.

• Reheat the thawed chili on the stovetop over medium heat, stirring frequently to ensure even heating and prevent scorching. Alternatively, you can reheat it in the microwave; use a microwave-safe bowl and stir it every minute or so to distribute heat evenly.

• If the chili appears too thick after reheating, don’t hesitate to add a splash of water or beef broth. Stir it in until you achieve your desired smooth, flowing consistency, typical of authentic Cincinnati Skyline Chili.

• Finally, serve your perfectly reheated Cincinnati Skyline Chili over freshly cooked spaghetti, and don’t forget to top it generously with your favorite garnishes like finely shredded cheddar cheese, sweet diced onions, and plump kidney beans for a complete and satisfying meal.

• For the stovetop method: This is often the preferred method for maintaining the chili’s texture and flavor.

  1. Place the leftover Cincinnati Skyline Chili in a heavy-bottomed saucepan or pot.
  2. Add a small splash of water or beef broth (about ¼ cup per 2 cups of chili) to help thin it out slightly and prevent sticking, thus ensuring its rich consistency is maintained.
  3. Heat over medium-low heat, stirring frequently and gently to distribute the heat evenly and prevent any part of the chili from sticking to the bottom or sides of the pan.
  4. Once it reaches a gentle simmer and is thoroughly heated through (bubbling slightly), it’s perfectly ready to serve. This typically takes 10-15 minutes, depending on the quantity.

• For the microwave method: A quick and convenient option for individual servings.

  1. Transfer your portion of chili to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel. This helps to retain moisture and prevent splattering, ensuring the chili stays moist and flavorful.
  3. Heat on high for 1-2 minutes initially, then remove and stir thoroughly to redistribute the heat.
  4. Continue heating in 30-second intervals, stirring after each, until the chili is piping hot throughout. This prevents uneven heating and ensures a pleasant eating experience.

• For the oven method: Ideal for larger batches and if you prefer a more gentle, even reheating.

  1. Preheat your oven to 350°F (175°C).
  2. Place the chili in an oven-safe dish or casserole and cover it tightly with aluminum foil. This seals in moisture and prevents the chili from drying out.
  3. Bake for about 20-25 minutes, or until the chili is heated through to the center. The exact time will depend on the depth of the dish and quantity.
  4. Stir halfway through the baking time to ensure all parts of the chili are evenly heated and to break up any thicker spots.

• For the slow cooker method: Excellent for keeping chili warm for a party or gently reheating a large batch.

  1. Transfer the leftover chili to your slow cooker.
  2. Set the slow cooker to low heat. You can add a little extra broth or water if you anticipate it simmering for an extended period to prevent it from thickening too much.
  3. Allow it to heat for 1-2 hours, stirring occasionally, especially around the edges, to prevent sticking and ensure even temperature.
  4. Once it’s hot and gently bubbling, it’s ready to serve, remaining warm for hours without overcooking.

• For the sous vide method: A professional and precise way to reheat without losing moisture or flavor.

  1. Place the chili in a vacuum-sealed bag or a high-quality resealable plastic bag (like a Ziploc freezer bag) using the water displacement method to remove air.
  2. Set your sous vide machine to 165°F (74°C). This temperature is safe for reheating and gently warming the chili without cooking it further.
  3. Submerge the bag in the preheated water bath and let it heat for approximately 1 hour. This gentle, consistent heat ensures the chili is warmed evenly throughout without drying out.
  4. Carefully remove the bag from the water bath, open it, and pour the perfectly reheated chili into a serving dish, ready to be enjoyed as if it were freshly made.

• Large pot: A sturdy, heavy-bottomed pot (like a Dutch oven or a large stockpot) is crucial for browning the ground beef evenly and providing ample space for all ingredients to simmer for the full two hours, allowing flavors to fully develop without overcrowding.
• Wooden spoon or meat chopper: Ideal for effectively breaking up the ground beef into fine, even pieces during the browning stage, which is essential for achieving the smooth, “soupy” texture characteristic of Cincinnati chili. It’s also gentle enough for stirring during long simmers.
• Chef’s knife: An indispensable tool for efficiently chopping the onion into fine, consistent pieces and mincing the garlic, ensuring they release their flavors evenly into the chili base. A sharp knife makes prep work safer and faster.
• Cutting board: Provides a stable, safe, and hygienic surface for all your chopping and mincing tasks, protecting your countertops and ensuring precision in ingredient preparation.
• Measuring cups: Essential for accurately portioning liquid ingredients like tomato sauce and water, guaranteeing the correct ratios for the chili’s desired consistency and flavor balance.
• Measuring spoons: Crucial for precisely measuring out the array of spices, Worcestershire sauce, and apple cider vinegar, ensuring that the complex flavor profile of the chili is perfectly balanced and authentic.
• Can opener: Needed to easily and safely open the can of tomato sauce, a foundational ingredient for the chili’s base.
• Grater or fine grater/microplane: Highly recommended if you are using a block of unsweetened chocolate. Grating it finely ensures it melts quickly and disperses smoothly throughout the chili, contributing its unique depth of flavor without clumping.
• Colander: Invaluable for efficiently draining the excess fat from the browned ground beef. This step is vital for preventing a greasy chili and ensures a cleaner, richer flavor.
• Stove or cooktop: Provides the necessary heat source for cooking the chili from start to finish, from browning the meat to the crucial two-hour simmering process.
• Serving spoon or ladle: Used for neatly serving the chili over freshly cooked spaghetti, ensuring each bowl gets a generous portion of the flavorful sauce and meat.
• Spaghetti pot: A large pot specifically for cooking the spaghetti until it’s perfectly al dente, ready to be topped with the rich Cincinnati chili.
• Cheese grater: For grating fresh cheddar cheese finely, which is the traditional topping for Cincinnati Skyline Chili. Freshly grated cheese melts beautifully and offers superior flavor compared to pre-shredded options.
• Serving bowls: Wide, shallow bowls are often preferred for serving the finished chili dish, accommodating the spaghetti and the generous toppings, making for an enjoyable and authentic presentation.

Prepare ingredients in advance: One of the most effective ways to streamline your cooking process is to handle all your prep work ahead of time. Chop the onion and mince the garlic the day before or earlier on the cooking day. Store them in airtight containers in the refrigerator. This mise en place approach means you can jump straight into cooking without interruptions, significantly reducing active cooking time.

Use pre-measured spices: Before you even start browning the meat, measure out all your chili powder, cinnamon, cumin, allspice, and cloves into small bowls or ramekins. Having them ready to go ensures you can add them to the pot quickly and seamlessly, avoiding the scramble of measuring each spice individually while cooking.

Opt for pre-shredded cheese: While freshly shredded cheese often tastes better, using good quality pre-shredded cheese for the topping can be a huge time-saver. This eliminates the need for grating, getting your meal to the table faster, especially on busy weeknights.

Cook spaghetti simultaneously: Maximize efficiency by multi-tasking. While the chili is in its final stages of simmering (or towards the end of its slow cooker cycle), begin cooking your spaghetti in a separate pot. This ensures that both components of your meal are hot and ready to be served at the exact same time, optimizing your kitchen workflow.

Use a slow cooker for simmering: After you’ve completed steps 1-4 (browning the meat, sautéing aromatics, adding sauce and spices), transfer the entire mixture to a slow cooker. Let it cook on low for 6-8 hours or on high for 3-4 hours. This hands-off simmering method is perfect for busy days, allowing the flavors to meld beautifully without constant supervision, and it keeps the chili warm until you’re ready to serve.

Prepare toppings in advance: Just like chopping onions and garlic for the chili itself, you can dice your fresh onions and prepare any other desired toppings (like grating extra cheese or opening a can of kidney beans) ahead of time. Store them in small, covered bowls in the refrigerator so they’re ready for serving.