When made from scratch, the meat is never browned. It is covered in water and boiled before any seasoning is added.

I'm not from Cincinnati, but a restaurant back home had a weekday lunch special called "5 way Cincinnati Chili". It was spaghetti, Cincinnati chili, topped with fried hot dogs, cheddar cheese and diced onions. My wife and I would have the owner's wife call us whenever it was on the menu. I found this recipe and it tastes like the chili they served. Like I said, I'm not from Cincinnati, and this might not taste anything like it, but we sure enjoyed it.

5-Way Cincinnati Chili
(makes 8 servings)

1 1/2pounds ground sirloin
2 medium onions, chopped
1 celery ribs, chopped (if desired)
4 large cloves; garlic, minced
2 tablespoons good-quality chili powder
1 tablespoon paprika
1/2 teaspoon crushed dried basil
1/2 teaspoon crushed dried oregano
1/2 teaspoon crushed dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
salt (optional)
freshly ground pepper
(2) 14 1/2--ounce cans diced tomatoes with
their juice
(1) 8-ounce can tomato sauce
1/2 to 1cup water

can be served alone, over nachos, or as follows:


12 ounces dried thin spaghetti
condiments
1 cup chopped onion
1/2 cup low fat shredded cheddar cheese
1 cup drained dark red kidney beans

In a large nonstick pot, brown ground sirloin, onion,
celery, and garlic over medium heat, stirring occasionally,
until beef is browned and vegetables are limp, about 10
minutes. Drain off and discard all fat.
Stir in chili powder, paprika, basil, oregano, thyme,
cinnamon, cayenne pepper, ground cumin, red pepper flakes,
and allspice. Season with salt (if using) and pepper to
taste.
Stir in tomatoes and tomato sauce. Add 1/2 cup water, adding
additional water as needed to reach desired consistency.
Partially cover and simmer for 30 minutes.

When ready to serve,reheat on the stove
for at least 15 minutes while you cook the spaghetti,
following package directions, to al dente. Drain the
spaghetti and keep warm. Place the chopped onion, shredded
cheese, and kidney beans in small serving bowls.
To serve, divide the hot spaghetti between 8 shallow soup
bowls. Ladle hot chili over each serving and pass the
condiments separately to spoon onto each serving.

Wow! Maybe that would make a good bowl of chili, but how much would it cost to buy all of those ingredients? Regular people like me don't have that stuff just laying around in the kitchen.

But ... but ... how do you know? You might be in the "love it" camp like so many others.

Thanks to those who posted the recipe -- I knew I tasted the Allspice in it. That's a funny spice that you either love or hate. I happen to be in the latter group.

To be fair, we ate it as is -- no spaghetti, no added onions, and, despite the fact that it is shown on the box with a pile of cheesel the cheese is not included. It's probable I would have disliked it less if it had been doctored as stated above.

OH, that may be it. The Pasta dilutes the intensity of the flavor as does the very important very finely grated cheddar, plus for us beans and fresh sweet onion diced. I do so want you to like it. It is kind of MY homey stuff.

Also the chili is served as sauce on a hot dog with a lot of finely grated cheese.

Oh BK, the chili part all by itself would have been really yucky.

It certainly was. One mouthful which I spat out into the sink and I was done.

I don't like chili either.

If you're dead set on eating canned chili, try the Wolf brand chili, from Texas.

The chili at Steak and Shake is a variation of Cincinnati Chili

Ok, I won't throw out the 2nd box until I have tried the above. But it won't be for a little while until I get over that first dose. LOL

Skyline and other brands of Cincinnati chili are Greek chili not Texas chili. The founders of Empress, Skyline, Gold Star, Dixie are all Greek. I love it but it has no relationship at all to the Texas chili we all make at home. Try it. I can't eat seafood. I guess our tastes come from our genes.

Ok, I took a box of the Skyline chile, added one half pound of lean ground beef, a 15 oz can of low salt diced tomatoes, one half cup of chopped onions, and a 15 oz can of "no salt added" kidney beans. It made a pretty good bowl of chili, 4 servings. The Skyline chili provided all of the spice you need. The next time, I think I'll add a can of tomato sauce. It is a work in progress.

Skyline Chili is gross!

Not if you are from Ohio.

Not from Ohio
 

I have to say Skyline Chili was by far the most awful food I have ever tasted in USA. I am happy I know better to ever order that "chili" again.

A great number of people who are good cooks and raised nicely do NOT agree with you.

Worse(sp) food? MANY find it very nice when served over pasta and with kidney beans and finely grated cheddar and diced fresh onion the way it is supposed to be presented. YUM.

youtube. skyline chili ad - Bing video


And then there is Goetta.

You like it great. I am happy that I will never eat that again.

Allow me to explain it to you like this; Cincinnati Chili is a sauce. It is served ON Pasta with cheese, onion, beans and diced onion, and it is served ON hotdogs. It is too strong to be eaten by itself.

It isn't traditional Chili served in a bowl alone, a kind of soup.

Eating JUST Cincinnati Chili alone without hotdogs or Pasta would be like eating JUST the Marsala sauce from Chicken Marsala.

Many people find the geographic favorites of others yummy and many do not. I would have a hard time eating Calamari because it was not served to me or seen much when and where I grew up. But I have often found that many dishes never tried before are surprisingly good.

Never have been to Cincinnati but love Skyline chili once in a while over hot dogs. But then I like lots of chili, chili with or without beans, turkey, beef, chicken chili, vegetarian, etc., all topped with CILANTRO.

ME too. Have a bunch and having taco's tonight.

Don't forget the taco sauce.

2000mgs of sodium is a little more than one teaspoon of salt.