Cincinnati “Skyline” Chili

Authentic Cincinnati chili with warm spices, cocoa, and a silky sauce. Serve it 2, 3, 4, or 5-way for the ultimate cozy comfort food!

Course Chili

Cuisine American

Keyword beef chili recipes, no bean chili recipes

Prep Time 20

Cook Time 3

Total Time 3 20

Servings - 8 servings

Calories 739kcal

Author Kathleen

Ingredients

1 –2 teaspoons Better Than Bouillon beef base start with 1, adjust later
1/4 cup hot water to dissolve the bouillon
2 tablespoons oil, divided
1/2 cup tomato paste
4 cloves garlic minced
1 1/2 yellow onions finely diced (plus extra raw onion for topping)
2 pounds ground beef 80–85% lean
1/4 cup chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon cayenne pepper, optional
3 3/4 cups additional water or low-sodium beef broth, for total 4 cups liquid
1 1/2 cups tomato sauce
2 tablespoons apple cider vinegar plus more to finish
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon unsweetened cocoa powder
1 teaspoon decaf coffee crystals
2 1/2 teaspoons brown sugar adjust up to 3 tsp if needed
1 bay leaf
1 1/2 teaspoons salt divided (hold back until the end — bouillon is salty)

For Serving (“Ways”)

cooked spaghetti (not angel hair)
1 (15-ounce) can kidney beans, drained and rinsed
1 cup chopped raw yellow onion
2 cups sharp cheddar cheese, finely grated

US Customary - Metric

Instructions

Dissolve the Bouillon: In a small bowl, stir the Better Than Bouillon (1 teaspoon) into 1/4 cup hot water until fully dissolved; set aside.
Build the Flavor Base: Add 1 tablespoon of oil to a large Dutch oven and heat over medium. Stir in the tomato paste (1/2 cup) and cook for 2 minutes, stirring constantly, to caramelize it.
Add 1 tablespoon of oil, onions (1 1/2), and garlic (4 cloves), then cook for 6–8 minutes until softened. Add the ground beef (2 pounds) and cook and crumble until there is no longer any pink in the beef.
Toast the Spices: In a small skillet (no oil yet), add chili powder (¼ cup), cumin (1 ½ teaspoons), cinnamon (½ teaspoon), allspice (½ teaspoon), and cayenne (1 teaspoon, if using). Cook over medium-low heat for 1–2 minutes, stirring constantly, just until fragrant. Transfer to a small bowl and set aside.
Stir in the toasted spice mixture and continue to cook for 2 minutes.
Stir in water (3 3/4 cups), tomato sauce (1 ½ cups), apple cider vinegar (2 tablespoons), Worcestershire sauce (1 tablespoon), soy sauce (1 tablespoon), cocoa powder (1 tablespoon), decaf coffee crystals (1 teaspoon), brown sugar (2 ½ teaspoons), salt (1 1/2 teaspoons), and bay leaf (1).
Long Simmer: Reduce heat to low and cook uncovered for 2 ½ to 3 hours, stirring occasionally. The chili should gently thicken into a sauce-like consistency (coats the back of a spoon but still pourable). If it reduces too quickly, cover partially with the lid tilted; if it gets too thick, add a splash of broth or water.
Adjust & Finish:Remove bay leaf. Taste and adjust:
Too acidic? Add ½ teaspoon more brown sugar.
Too heavy? Add a splash more vinegar.
Needs more punch? Add salt to taste.
Rest (Optional but Recommended): For the richest flavor, cool completely, refrigerate overnight, then reheat gently the next day. The spices meld beautifully.
Serve the Skyline Way:
Spoon hot chili over spaghetti. Add toppings as desired:
2-Way: Chili + spaghetti
3-Way: Chili + spaghetti + cheddar
4-Way: Add onions or beans
5-Way: Add onions and beans

Notes

Toast the tomato paste: Caramelizing deepens flavor. Don’t skip this step!
Bloom the spices: Cooking chili powder, cumin, cinnamon, and allspice briefly releases their oils.
Simmer low and slow: 2 ½–3 hours yields a silky, pourable chili that clings to pasta.
Adjust salt at the end: With Better than Bouillon, soy, and Worcestershire, saltiness builds—taste first.
Shred your own cheese: Freshly grated sharp cheddar melts better than pre-shredded.
Make it ahead: Overnight rest = magic. The flavors meld and mellow beautifully.

Nutrition