Skylike Chili Skyline Chili Copycat
Recreate the bold, savory flavors of Cincinnati's famous Skyline Chili with this irresistible 'Skylike Chili Skyline Chili Copycat' recipe! This one-pot wonder transforms simple ground beef into a velvety, spice-infused chili using a unique blend of cinnamon, cocoa powder, and warm spices like allspice and cloves. Simmered to perfection over two hours, it develops a depth of flavor that’s both sweet and tangy, thanks to additions like white vinegar, Worcestershire sauce, and a touch of sugar. Serve it Cincinnati-style over spaghetti as a "3-way," or pile it high on a hot dog for the ultimate coney experience. Don't forget the final flourish—a generous mountain of finely shredded cheddar cheese! Perfect for feeding a crowd, this dish is both comforting and unique, paying homage to one of America's most iconic regional meals.
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Recipe Information
Ingredients
- 2 pounds ground beef
- 6 cups water
- 6 ounces tomato paste
- 1 onion, finely diced
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons white vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon granulated sugar
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 0.5 teaspoon ground allspice
- 0.25 teaspoon ground cloves
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup low-sodium beef broth
- 3 cloves garlic, minced
Instructions
In a large pot or Dutch oven, crumble the ground beef into the 6 cups of water. Use your hands or a wooden spoon to break the beef into fine pieces as it cooks over medium heat.
Bring the beef and water mixture to a boil, and then reduce the heat to a simmer. Skim and discard any foam or impurities that rise to the top.
Stir in the tomato paste, finely diced onion, and minced garlic, allowing them to dissolve and infuse with the beef.
Add the cocoa powder, white vinegar, Worcestershire sauce, sugar, chili powder, cinnamon, cumin, allspice, cloves, salt, and black pepper. Stir well to combine all the spices and create a rich base.
Pour in the low-sodium beef broth and stir thoroughly. Cover the pot partially, leaving a small gap for steam to escape, and allow the chili to simmer for 1.5 to 2 hours.
Stir the chili occasionally to prevent it from sticking to the bottom of the pot. Add water as needed if the mixture becomes too thick.
Taste and adjust the seasoning with additional salt, pepper, or spices if desired before serving.
Serve the chili traditionally over cooked spaghetti for a '3-way' or on a hot dog for a coney. Top generously with finely shredded cheddar cheese and optional toppings like diced onions or beans.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 1966 mg | 85% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 39.5 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4571 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
