Cincinnati Skyline Chili Recipe

Ground beef: The base of the chili, providing a rich and hearty flavor.

Onion: Adds sweetness and depth to the dish.

Garlic: Enhances the overall flavor with its aromatic qualities.

Tomato sauce: Provides a tangy and rich base for the chili.

Chili powder: Adds heat and a complex flavor profile.

Ground cinnamon: Contributes a warm and slightly sweet note.

Ground cumin: Adds an earthy and slightly spicy flavor.

Ground allspice: Brings a unique, aromatic flavor to the chili.

Ground cloves: Adds a hint of sweetness and warmth.

Unsweetened chocolate: Provides a rich, deep flavor that balances the spices.

Water: Helps to create the desired consistency for the chili.

Worcestershire sauce: Adds a savory, umami flavor.

Apple cider vinegar: Provides a tangy contrast to the richness of the chili.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a mild heat and depth of flavor.

When browning the ground beef, use a wooden spoon to break it into small, even pieces. This ensures that the meat cooks evenly and creates a better texture for the chili. Additionally, when adding the unsweetened chocolate, make sure to chop it finely before incorporating it into the mixture. This helps it melt more quickly and evenly, infusing the chili with a rich, deep flavor.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• large onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic; use ¼ teaspoon of garlic powder for each clove.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and can be seasoned to taste.

• chili powder - Substitute with paprika and cayenne pepper: A mix of paprika and cayenne pepper can mimic the heat and flavor of chili powder.

• ground cinnamon - Substitute with ground nutmeg: Ground nutmeg offers a warm, slightly sweet flavor similar to cinnamon.

• ground cumin - Substitute with ground coriander: Ground coriander has a citrusy and slightly sweet flavor that can complement the dish.

• ground allspice - Substitute with ground nutmeg and ground cloves: A mix of ground nutmeg and ground cloves can replicate the complex flavor of allspice.

• ground cloves - Substitute with ground nutmeg: Ground nutmeg provides a warm, spicy flavor similar to cloves.

• unsweetened chocolate - Substitute with cocoa powder: Use 3 tablespoons of cocoa powder and 1 tablespoon of butter for each ounce of unsweetened chocolate.

• water - Substitute with beef broth: Beef broth adds more depth of flavor compared to water.

• worcestershire sauce - Substitute with soy sauce and a dash of lemon juice: This combination can mimic the umami and tangy flavor of Worcestershire sauce.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the chili to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.

• Transfer the cooled chili into airtight containers. For best results, use containers that are specifically designed for freezing to avoid freezer burn.

• If you prefer using freezer bags, make sure to remove as much air as possible before sealing. Lay the bags flat in the freezer to save space and ensure even freezing.

• Label each container or bag with the date and contents. This will help you keep track of how long the chili has been stored.

• Store the chili in the refrigerator for up to 3-4 days. Reheat it on the stove over medium heat, stirring occasionally until heated through.

• For longer storage, place the chili in the freezer. It can be frozen for up to 3 months without losing its rich flavor and texture.

• When ready to use, thaw the chili in the refrigerator overnight. This slow thawing process helps maintain the integrity of the dish.

• Reheat the thawed chili on the stove over medium heat, stirring occasionally. You can also reheat it in the microwave, but be sure to stir it every minute to ensure even heating.

• If the chili appears too thick after reheating, add a splash of water or broth to reach your desired consistency.

• Enjoy your reheated Cincinnati Skyline Chili over freshly cooked spaghetti and top with your favorite garnishes like shredded cheese, diced onions, and kidney beans.

• For the stovetop method:

  1. Place the leftover Cincinnati Skyline Chili in a saucepan.
  2. Add a splash of water or beef broth to maintain its rich consistency.
  3. Heat over medium-low heat, stirring occasionally to prevent sticking.
  4. Once it reaches a simmer and is heated through, it's ready to serve.

• For the microwave method:

  1. Transfer the chili to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on high for 1-2 minutes, stirring halfway through.
  4. Continue heating in 30-second intervals until the chili is hot throughout.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chili in an oven-safe dish and cover with aluminum foil.
  3. Bake for about 20-25 minutes, or until the chili is heated through.
  4. Stir halfway through the baking time to ensure even heating.

• For the slow cooker method:

  1. Transfer the leftover chili to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Allow it to heat for 1-2 hours, stirring occasionally.
  4. Once it’s hot and bubbly, it’s ready to serve.

• For the sous vide method:

  1. Place the chili in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and let it heat for about 1 hour.
  4. Carefully remove the bag, open it, and pour the chili into a serving dish.

• Large pot: used for browning the ground beef and simmering the chili mixture.
• Wooden spoon: ideal for stirring the ingredients and ensuring even cooking.
• Knife: essential for chopping the onion and mincing the garlic.
• Cutting board: provides a safe surface for chopping the onion and mincing the garlic.
• Measuring cups: necessary for measuring the tomato sauce and water accurately.
• Measuring spoons: used to measure out the spices, worcestershire sauce, and apple cider vinegar.
• Can opener: needed to open the can of tomato sauce.
• Grater: useful if you need to grate the unsweetened chocolate.
• Colander: helpful for draining the excess fat from the browned ground beef.
• Stove: provides the heat source for cooking the chili.
• Serving spoon: used for serving the chili over cooked spaghetti.
• Spaghetti pot: used to cook the spaghetti that will be served with the chili.
• Cheese grater: for grating the cheese to top the chili.
• Serving bowls: for serving the finished chili dish.

Prepare ingredients in advance: Chop the onion and mince the garlic ahead of time to streamline the cooking process.

Use pre-measured spices: Measure out the chili powder, cinnamon, cumin, allspice, and cloves before you start cooking.

Opt for pre-shredded cheese: Save time by using pre-shredded cheese for the topping.

Cook spaghetti simultaneously: While the chili simmers, cook your spaghetti to save time.

Use a slow cooker: Transfer the mixture to a slow cooker after step 4 and let it cook on low for 6-8 hours.