Skyline Chili 3-Way (Cincinnati-Style) Recipe

Why You’ll Love This Recipe

• Authentic texture and flavor: a silky, spice-forward chili with cinnamon and cocoa notes, just like a Cincinnati parlor.
• Built for layering: spaghetti, chili, and a fluffy snowdrift of finely shredded cheddar.
• Flexible serving: go classic 3-way, or add onions and/or beans for 4- or 5-way.
• Make-ahead friendly: tastes even better after an overnight rest, and freezes well.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 1 small white onion (optional, for topping)
• Dairy: 12 oz mild cheddar (block for fine shredding or pre-shredded fine)
• Pantry: 2 lb lean ground beef, 1 lb thin spaghetti, 15 oz tomato sauce, 2 tbsp tomato paste, low-sodium beef broth or water, red kidney beans (optional), apple cider vinegar, Worcestershire sauce, chili powder, ground cumin, ground cinnamon, unsweetened cocoa powder, paprika, ground allspice, ground cloves, cayenne pepper, bay leaves, brown sugar, kosher salt, black pepper, oyster crackers (optional)

Full Ingredients

Cincinnati Chili Base

• 2 lb 90% lean ground beef
• 4 cups water or low-sodium beef broth (traditional texture favors water)
• 1 large yellow onion, finely minced (about 1½ cups)
• 4 garlic cloves, minced
• 15 oz tomato sauce
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp unsweetened cocoa powder
• 1 tsp ground cinnamon
• 1 tsp paprika (sweet or regular)
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4–1/2 tsp cayenne pepper (to taste)
• 1 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1½ tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Pasta & Toppings

• 1 lb thin spaghetti
• 12 oz mild cheddar, finely shredded (about 3 packed cups)
• Oyster crackers, for serving (optional but classic)

Optional 4/5-Way Add-Ins

• 2 cups cooked red kidney beans, warmed and drained
• 1 small white onion, finely diced (about 1 cup)

Step-by-Step Instructions

Step 1: Build the cold spice base

In a large Dutch oven or 6–8 quart pot, combine the water or broth, tomato sauce, tomato paste, chili powder, cumin, cocoa, cinnamon, paprika, allspice, cloves, cayenne, brown sugar, vinegar, Worcestershire, minced onion, minced garlic, bay leaves, salt, and black pepper. Whisk until evenly mixed. Keeping everything cold at this stage is crucial for Cincinnati chili’s ultra-fine texture.

Step 2: Crumble the beef into the cold liquid

Add the ground beef to the pot. Using clean hands or a potato masher, break it down thoroughly until no clumps remain and the meat is dispersed like grains of rice. This “slurry” method ensures the signature smooth, spoonable chili without browned chunks.

Step 3: Simmer low and slow

Place the pot over medium heat and bring just to a simmer. Reduce to low and cook uncovered for 90–120 minutes, stirring every 10–15 minutes. Maintain a gentle simmer (about 190–200°F if you have a thermometer). The chili should become slightly thick yet still pourable, with a glossy, brick-red sheen. If it looks too thick, add a splash of water; if too thin near the end, simmer a bit longer. Remove bay leaves. Taste and adjust salt.

Step 4: Optional rest for next-level flavor

For the most authentic depth, cool the chili and refrigerate 4–12 hours. Skim any solidified fat, then reheat gently over low heat, thinning with a bit of water as needed until it’s saucy and ladleable.

Step 5: Cook the spaghetti

As the chili finishes, bring a large pot of well-salted water to a rolling boil. Cook thin spaghetti according to package directions until just tender (typically 7–9 minutes). Drain and briefly rinse under hot water to stop cooking and prevent clumping. Shake dry well. For parlor-style separation, toss with a teaspoon of neutral oil. Keep warm.

Step 6: Prepare toppings

Finely shred the cheddar using the small holes of a box grater or use fine-cut pre-shredded cheese. Finely dice the white onion. Warm and drain the kidney beans. Set out oyster crackers if using.

Step 7: Assemble 3-way, 4-way, or 5-way

For a 3-way, twirl a bed of spaghetti into a warm shallow bowl. Ladle 3/4–1 cup of chili over the center so it pools but doesn’t drown the plate. Top with a fluffy mountain of finely shredded cheddar (about 1/2–3/4 cup per serving). For a 4-way, add either a layer of warmed beans or a scattering of diced onions beneath the cheese. For a 5-way, add both beans and onions before capping with cheese. Serve immediately with oyster crackers.

Pro Tips

• Start cold: Mixing raw beef into cold liquid is the key to that silky, finely textured chili—don’t brown first.
• Keep it gentle: A bare simmer prevents tough meat and keeps the sauce glossy and smooth.
• Season late: Salt blossoms as the chili reduces; finalize salt at the end.
• Finely shred cheddar: The lighter the shreds, the bigger (and airier) the classic cheese “mountain.”
• Rest improves flavor: An overnight chill deepens the spice profile and makes defatting easy.

Variations

• Turkey 3-way: Swap in 2 lb ground turkey and use chicken broth; add 1 tbsp neutral oil to keep the sauce silky.
• Vegetarian: Replace beef with 12 oz finely chopped mushrooms plus 1 cup lentils; use vegetable broth and add 1 tbsp soy sauce for umami.
• Chocolate note: Prefer chocolate to cocoa? Use 1/2 oz (about 1 tbsp chopped) unsweetened baking chocolate instead of cocoa.

Storage & Make-Ahead

Refrigerate chili up to 5 days or freeze up to 3 months. Reheat gently over low heat, loosening with water as needed. Cook spaghetti fresh just before serving, and shred cheese right before plating for the best melt and lift. Store beans and diced onions separately.

Nutrition (per serving)

Approximate for a 3-way (spaghetti, chili, cheddar; no beans/onions): 780 calories; 54 g protein; 70 g carbohydrates; 34 g fat; 6 g fiber; 1,050 mg sodium. Values will vary with brands and exact portion sizes.