Slow Cooker Cincinnati-Style Chili | Skyline Inspired
This latest stop in my “Taste the Nation” series explores Ohio’s crown jewel. I’m sharing my slow-cooker adaptation of Cincinnati’s iconic Skyline-inspired chili. After perfecting this recipe in my own kitchen, I’m excited to help you recreate this cherished regional dish at home.
Cincinnati-style chili isn’t your typical chili. This unique taste of Ohio combines Mediterranean spices with a hearty meat sauce. It is served over spaghetti noodles and topped with mountains of cheddar cheese.
(It can also be served over hot dogs, but we will save that for another post).
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I’ll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
The Story Behind Cincinnati’s Famous Chili
Unlike traditional chili recipes from Texas or Mexico, Cincinnati-style chili was created by Greek immigrants who brought their combination of spices to America’s heartland. The result? A distinctly flavored meat sauce that’s more reminiscent of Mediterranean flavors than typical chili. Today, Cincinnati chili parlors serve thousands of “ways” daily (more on that below), and Skyline Chili has become synonymous with Queen City dining.
What Makes This Recipe Special
This slow-cooker version captures the authentic Cincinnati chili flavors while making it easy to prepare at home. The slow cooking process allows the beef stock to meld with aromatic spices like ground cloves, ground cumin, and black pepper. The addition of apple cider vinegar and brown sugar creates that characteristic tangy-sweet undertone that sets it apart from typical chili recipes.
I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title, and it will take you straight there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!
Let’s Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
The key to authentic Cincinnati chili is its distinctive blend of spices.
For the chili
- Ground beef– It will go against everything you have ever learned about cooking ground beef, but please DON’T brown the beef. Browned meat will not give you the loose, saucy consistency we are going for here. You can use lean ground beef if you prefer, but I find that 80/20 beef gives this recipe the best texture and flavor.
- Sweet onions– minced as finely as you can so that they dissolve during the cooking process. You could even grate it on a box grater which is what I did.
- Garlic cloves– grated on a Microplane of minced as finely as you can get it
- Tomato paste– don’t mistake this for tomato sauce.
- Apple cider vinegar
- Worcestershire sauce
- Bay leaves– for depth of flavor
- Kosher salt
- Active dry yeast– I know this sounds weird, but trust me. This is the secret ingredient that gives this recipe its signature umami flavor
- Chili powder– Chili powder in this recipe refers to the spice blend made for cooking chili dishes, which contains ground chiles plus other seasonings – not straight powdered chile peppers.
- Sweet paprika– not a traditional ingredient, but I like the flavor it adds. Feel free to leave it out if you prefer.
- Ground allspice
- Cayenne pepper
- Ground cinnamon
- Ground cumin
- Oregano
- Black pepper
- Ground cloves
- Ground ginger
(I have been told that authentic Cincinnati chili does not contain cocoa powder contrary to popular belief).
For serving
- Dried spaghetti noodles– cooked past al dente. You want to slightly overcook the noodles to achieve the proper texture. Again, I know it sounds odd, but we are trying to recreate an authentic Cincinnati-style chili so just go with it.
- Extra-virgin olive oil– so the noodles don’t stick together.
- Sharp cheddar cheese– the cheese should be grated on the small hole of your box grater along the long edge of the cheese block. You want fine, fluffy strands of cheese so that it melts into the chili and spaghetti in every bite. Don’t use pre-shredded bagged cheese. It has anti-clumping agents added and it won’t melt the same.
- Optional: Kidney beans, diced sweet onion, Oyster crackers, Hot sauce, such as Frank’s Red Hot
Now Let’s get cooking
For the chili
Combine 1 quart cold water and 2 pounds of uncooked ground beef into the bowl of your crockpot. Using a potato masher, mash until the beef is broken up and a thick slurry forms.
Grate the onions and garlic.
Add the onions, garlic, tomato paste, vinegar, Worcestershire sauce, bay leaves, salt, yeast, chili powder, paprika, allspice, cayenne, cinnamon, cumin, oregano, and ground ginger. Mix well.
Cover and cook on LOW heat for 6-8 hours. Add 1 cup of beef broth or water if you need to thin it out.
It shouldn’t be soupy, but not thick enough to stand a spoon in. Add additional salt as desired.
To serve
In a large pot of salted boiling water, cook spaghetti until softened and no longer al dente, about 2-3 minutes longer than box directions.
Meanwhile, in a large bowl, whisk together olive oil and tomato paste. Using tongs, transfer cooked spaghetti to the tomato paste mixture, allowing excess water to drain back into the pasta pot each time. Toss until evenly coated.
Divide spaghetti among serving plates, then top with a few generous ladles of chili, a scattering of onion and/or beans (if desired), and a generous pile of shredded cheddar cheese. Serve with hot sauce and oyster crackers at the table, for diners to add as desired.
Serving Your Cincinnati Chili
In authentic Cincinnati chili parlors, orders are customized by “ways”:
– Two-Way: Spaghetti noodles topped with chili
– Three-Way: Add cheddar cheese
– Four-Way: Add diced onion
– Five-Way: Add red kidney beans
Don’t forget the side of oyster crackers – they’re essential for the full experience!
Preparation Method
This recipe is designed for convenience, using your slow cooker for 6-8 hours of hands-off cooking. Perfect for cooking in your RV kitchen. Get it started and then spend the day exploring. When you get back, dinner will be ready and waiting.
While traditional stovetop methods work, the slow-cooker Cincinnati chili approach allows the flavors to develop fully. You can also adapt this for an Instant Pot or other electric pressure cooker.
Frequently Asked Questions
Can I make this ahead of time?
Yes! The flavors actually improve after a day in the refrigerator. Just reheat for a delicious dinner on busy nights.
Why does Cincinnati chili have such a unique taste?
The combination of Mediterranean spices like cinnamon, allspice, and cloves sets it apart from traditional chili recipes.
Can I freeze this chili?
Absolutely! It freezes well for up to 3 months.
Is it really served over spaghetti?
Yes! This is one of the defining characteristics of the Skyline Chili Recipe.
What’s the best cheese to use?
Finely shredded mild cheddar cheese is traditional.
Can I make this spicier?
While authentic Cincinnati chili isn’t typically very spicy, you can adjust the chili powder or add red pepper flakes for a different flavor.
Note: This recipe has been tested and modified to work perfectly in home kitchens while maintaining the authentic flavors you’d find in Cincinnati’s famous chili parlors.
More recipes from Taste the Nation
If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.
DID YOU MAKE THIS RECIPE?
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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
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Slow Cooker Cincinnati-Style Chili | Skyline Inspired
Equipment
- 1 Slow Cooker
Ingredients
For the Chili:
- 2 pounds ground beef preferably 80/20
- 2 medium sweet onions finely minced or grated
- 6 cloves garlic finely minced or grated
- 1 6-ounce can tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 3 bay leaves
- 1 1/2 tablespoons Kosher salt
- 1/3 cup active dry yeast
- 2 tablespoons chili powder
- 2 tablespoons sweet paprika
- 1 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
To Serve:
- 1 pound dried spaghetti
- 1/8 cup extra-virgin olive oil
- 2 tablespoons tomato paste
- 1 medium sweet onion diced (optional)
- One 15-ounce can kidney beans warmed and drained (optional)
- 1 1/2 pounds medium cheddar finely shredded using the small holes on a box grater
- Thin vinegary hot sauce, such as Frank’s Red Hot
- Oyster crackers
Instructions
For the chili:
- Combine 1-quart cold water and with 2 pounds of uncooked ground beef into the bowl of your crockpot. Using a potato masher, mash until the beef is broken up and a thick slurry forms. Add the onions, garlic, tomato paste, vinegar, Worcestershire sauce, bay leaves, salt, yeast, chili powder, paprika, allspice, cayenne, cinnamon, cumin, oregano, and ground ginger. Mix well.
- Cover and cook on LOW heat for 6-8 hours. Add 1 cup of beef broth or water if you need to thin it out. It shouldn't be soupy, but not thick enough to stand a spoon in. Add additional salt as desired.
To Serve:
- In a large pot of salted boiling water, cook spaghetti until softened and no longer al dente, about 2-3 minutes longer than box directions. Meanwhile, in a large bowl, whisk together olive oil and tomato paste. Drain the pasta and using tongs, transfer cooked spaghetti to tomato paste mixture. Toss until evenly coated.
- Divide spaghetti among serving plates, then top with a few generous ladles of chili, a scattering of onion and/or beans (if desired), and a generous pile of shredded cheddar cheese (about 3 ounces per serving). Serve with hot sauce and oyster crackers at the table, for your guests to add as desired.