Skyline Chili Clone

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
If you're a fan of Cincinnati-style chili, then this Skyline chili clone recipe is a must-try! This recipe will guide you through recreating the iconic flavor of Skyline chili right in your own kitchen. With its unique blend of spices and slow-cooked meat, this chili is perfect for topping hot dogs, spaghetti, or enjoying on its own. Get ready to indulge in a hearty bowl of Skyline chili that will transport your taste buds to the heart of Ohio.

Keywords: Skyline chili, clone recipe, Cincinnati-style chili, iconic flavor, spices.

skyline chili clone recipe details

Skyline chili clone recipe, recipe Rating: 4.4
Number of votes:101

This is a recipe that my buddy and I made in college… Basically, it is just a clone of Skyline(R) chili. We serve it over spaghetti with grated cheese, onions, and sometimes additional beans.
Ready in: 11 hours 40 mins

Ingredients

Serves: 6

• 1 quart water
• 2 pounds ground beef
• 2 onions, finely chopped
• 2 (8 ounce) cans tomato sauce
• 5 whole allspice pods or 1/2 teaspoon ground allspice
• 1 1/2 teaspoon red pepper
• 1 teaspoon ground cumin
• 4 tablespoons chili powder
• 1/2 ounce unsweetened baking chocolate
• 4 garlic cloves, minced
• 2 tablespoons white vinegar
• 1 whole bay leaf
• 5 whole cloves
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons salt
• 1 teaspoon cinnamon

Preparation method

Prep: 10 mins | Cook: 3 hours 30 mins | Extra time: 8 hours, chilling

1. Add ground beef to water in 4 quart pot. Stir until beef separates to a fine texture. Bring to a boil and simmer for 30 minutes.
2. Add all other ingredients. Stir to blend, returning to a boil.
3. Reduce heat and simmer uncovered for about 3 hours. (Pot may be covered the last hour after desired consistency is reached.)
4. Chili should be refrigerated overnight, so that the fat can be lifted from top before reheating.