Cincinnati 'Skyline' Chili

Most people outside of Cincinnati haven't had the chance to try this amazing chili unless someone in their household has attempted to recreate this beloved local recipe. To most, the sound of meaty chili on top of spaghetti, covered in generous amounts of cheese, possibly onions, maybe beans, and oyster crackers on the side, sounds like an odd combination. But don't say no until you've actually tried it. Our take on this recipe gives you the closest thing to the true recipe. It's up to you how you want to eat it, such as over a hot dog or unseasoned spaghetti.

This famous no-bean chili recipe was created by Nicholas Lambrinides, a Greek immigrant who founded a popular chain of chili restaurants called Skyline Chili in Cincinnati, Ohio, in 1949. The inventor's Greek roots can clearly be seen in the unique blend of spices, although we will never know for sure what the delicious secret blend is because the original recipe has laid in a protected vault since Lambrinides' death. What we do know is that unsweetened cocoa and cinnamon are key to the beautiful, deep flavor of this meaty concoction.

Our recipe for Cincinnati chili only makes the meat sauce—it's up to you how you want to serve it. It's thinner in consistency than other versions of chili and is popular as a sauce over hot dogs too. A few big pluses: The long, slow cook and overnight refrigeration allows for all excess fat to be removed, and this recipe freezes beautifully and can be kept in the fridge for a few days.