This luscious dip is simple to make and delicious! Serve with water crackers so that you can enjoy the full flavor of the dip. a tasty alternative to the traditional artichoke dip.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 30 mins |
| Total Time: | 3 hrs 45 mins |
| Servings: | 10 |
Ingredients
- 2 pounds lean ground beef
- 1 quart water, or amount to cover
- 2 onions, finely chopped
- 1 (15 ounce) can tomato sauce
- 2 tablespoons vinegar
- 4 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- ½ (1 ounce) square unsweetened chocolate
- ¼ cup chili powder
- 1 ½ teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cayenne pepper
- 5 whole cloves
- 5 whole allspice berries
- 1 bay leaf
Instructions
- Place ground beef in a large pan, cover with cold water, and bring to a boil, stirring and breaking up beef with a fork to a fine texture. Slowly boil until meat is thoroughly cooked, about 30 minutes.
- Add onions, tomato sauce, vinegar, garlic, Worcestershire sauce, and chocolate. Stir in chili powder, salt, cumin, cinnamon, and cayenne pepper until well mixed. Add cloves, allspice berries, and bay leaf.
- Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent chili from burning.
- After boiling the meat, remove the pan from the heat and let cool. Refrigerate the beef in the pan overnight. The next day, skim the solid fat from the top of the pan and discard. Skimming the fat makes this a healthier version than most, and gives it the right consistency.
- Chili + spaghetti.
- Chili + spaghetti + shredded Cheddar cheese.
- Chili + spaghetti + diced onions + shredded Cheddar cheese.
- Chili + spaghetti + red kidney beans + diced onions + shredded Cheddar cheese.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 5 g |
| Sodium | 674 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I found it very bland.
This recipe seemed authentic to me, and our guests all gobbled it up! Definitely will save this to make again. I used ground allspice and cloves. I also used an immersion blender to grind the meat up after it had cooked. Highly recommend doing that for a smoother meat texture!
We love this recipe. We did add one green pepper, small diced and substituted ground chicken instead of beef. The flavors of all the spice come together for a wonderful aromatic and tasty treat. We have served it over spaghetti squash, great low carb option.
Very good. I haven’t had this since I lost a recipe for Skyline Chili I got from a friend from Cincinnati years ago. The ingredients are similar or maybe the same, from what I remember.
I add 1/2 tsp of cloves and 1/2 teaspoon of allspice. As well as some Cayenne
I tried this recipe and it was very good. I modified it a little, I added a can of Kidney Beans, an ounce of Bakers chocolate, I served it on top of spaghetti and topped it with cheese, onions and sour cream. Delicious!
This chili is super flavorful, if not just a tad too spicy. I think I’ll stick to my chili sans pasta.
When making this. 3 notes Use apple cider vinegar not white And if you don’t have 2 days to dedicate to this dish, use the leanest ground beef. I use 97/3…way less fat if any . No need to refrigerate and skim the next day. I used 3 ounces of tomatoe paste vs the sauce
Excellent although a little spicy for my mother but my husband and I will definitely do again
This was great – made it for the Super Bowl when the Bengals were playing. A big hit with everyone. Definitely different from other chilis I’ve had/made, but in a good way. Served with spaghetti, raw onion, and cheddar. Would try beans, as well, next time!
Pretty darn good and authentic. Too bad the game didn’t go the Bengals way!!
Made this for the Super Bowl. The chili was an absolute winner. My only suggestion is to moderate the addition of cayenne pepper depending on the chili powder you choose. . If using a spicy chili powder, additional cayenne may not be necessary.
This was a very strange chilie recipe considering where I live (New Mexico). I am originally from Ohio and wanting to make something more Ohio-ish for the Super Bowl I thought I would feature a Skyline Chilie aka: Cincinnati chilie bar to honor the Bengals. I boiled the meat in low sodium Beef bone broth and removed 98% of the fat. I used about 1/2 tsp. ground allspice and cloves because who wants to bite into an whole clove or allspice berry? Not me! I then put it in the Slow Cooker for 3 hours. When it looked a little dry, I threw in some beer. OMG I think I now have a third style of chili to add to my lineup! It was delicious on spaghetti, hot dogs and the NM staple; Frito Pie! Thank you for sharing this recipe!
reduced the onion – some family prefers less of these ingredients. YUM!
This is my first time making Chili and I’m glad my family enjoyed it! Thank you for sharing this recipe!
This recipe is fantastic. It’s earthy, spicy, and savory all at the same time. I only made one change and that was to use homemade beef stock instead of water.
Most disappointing. It was supposed to be the star of Halloween night. I followed recipes to the T. The only flavor was pure cloves. Thank goodness. Swedish meatballs. And German sausage saved the night. I can’t believe this dish ever became note worthy.
Firstly, I’ve never been to Cincinnati so don’t really have anyway to compare. That being said I really enjoyed and will definitely make again. My teenage daughter and wife not so much though. I did try making from another recipe years ago and didn’t really like that one.
A few suggestions: use 1 teaspoon of ground allspice in place of allspice berries as suggested by others. Also, you MUST get a block of cheddar and grate your own cheese. None of that dry, flour coated in the bags. It makes a HUGE difference. The next time I make this I plan to run the cooked beef and water through a food processor. You want it as fine as possible.
We are a chili family and I have made near a dozen of different chilies. This is one of several no bean chilis that I have made and the family just loved. The flavor was amazing and the kids all gave it 5 stars. The only trouble I had was that I doubled the recipe and seemed to end up with too much liquid. The result was that it took me a bit longer to cook it down. Never had Cincinnati chili before but it is on the remake list at our house.
I have made this at least 10 times! This winter I started sub-ing 1 pound of the lean ground beef with Impossible Beef (made of vegetables) and you can’t even tell the difference. We have it two ways: on tortilla chips with melted cheese (nachos for my husband) and on macaroni with cheese, kidney beans, sour cream and green onions. Delicious both ways! BTW, I sub half of ground beef with the Impossible Beef in other recipes like spaghetti sauce an no one can tell…and my cholesterol level has gone down!