Skyline Chili: Create Your Own Cheese Coneys

If you’ve ever sat in a Skyline Chili dining room and watched a mountain of bright cheddar land on a pile of spaghetti and saucy chili, you know the magic.

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If not, good news! You’re about to make that magic in your own kitchen.

This Skyline chili (a homemade take on classic Cincinnati chili) is savory, a little sweet, a little spicy, and full of warming spices like cocoa, cinnamon, and cloves. Yes, cocoa.

Trust the process!

Unlike thick Texas chili, Cincinnati chili is thin, smooth, and built for pouring. You spoon it over spaghetti, pile on cheese, and choose your “Way.”

Two‑Way, Three‑Way, Four‑Way…we’ll get into that. It also makes out‑of‑this‑world chili hot dogs (aka cheese coneys), and don’t forget the oyster crackers!

Chili is one of those meals that everyone seems to love. From adults to picky kids, the stuff is pretty legendary. Chili contest anyone?

Around here it’s in our regular rotation for game day, snow days, and “I forgot to plan dinner” days.

I love that the whole pot simmers low while the house smells amazing. The flavor deepens as it cooks, and it’s even better the next day.

Make a big batch, freeze some, and future‑you will cheer.

Grab a Dutch oven, your favorite chili powder, and let’s build a big pot of hometown comfort. Here comes my Skyline Chili!

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE SKYLINE CHILI:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT KIND OF BEEF IS THE BEST TO USE?
• HOW TO SERVE?
• CAN THIS BE MADE AHEAD?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Skyline Chili: Create Your Own Cheese Coneys

1. Signature Spice Balance. Cocoa, cinnamon, allspice, and cloves give that unmistakable Skyline chili flavor—savory with a whisper of sweet warmth. Brown sugar and vinegar round it out.
2. Silky Texture Trick. Crumbling the raw ground beef right in the pot and mashing as it cooks (potato masher for the win!) breaks everything into tiny bits, just like true Cincinnati chili. Perfect for pouring over spaghetti.
3. Make‑Ahead Friendly. Long simmer = blended spices. Chill overnight and the flavors marry even more. This chili freezes well, so one cook day = many easy meals.

• ground beef
• yellow onion
• garlic
• tomato paste
• chili powder
• unsweetened cocoa powder
• ground cinnamon
• ground cumin
• allspice
• ground cloves
• Worcestershire sauce
• brown sugar
• apple cider vinegar
• cayenne pepper
• salt
• black pepper
• bay leaves
• tomato sauce
• beef broth
• spaghetti
• cheddar cheese
• sweet onion
• red kidney beans
• oyster crackers

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1. In a large pot or Dutch oven, add the ground beef, chopped onion, and minced garlic.  
2. Add the tomato paste, mixing well with the beef and onion.  
3. Stir in the chili powder, cocoa powder, cinnamon, cumin, allspice, ground cloves, brown sugar, cayenne pepper, salt and black pepper.  
4. Toss in the 2 bay leaves.  
5. Stir in the vinegar, Worcestershire sauce, tomato sauce and beef broth until all ingredients are well combined.  
6. Use a potato masher to break up any larger lumps of ground beef. This step helps achieve a smoother, more traditional Cincinnati chili consistency.  
7. Bring the mixture to a gentle boil, then reduce heat to low. Partially cover the pot and simmer for 1½ to 2 hours, stirring occasionally.  
8. If the chili becomes too thick, add a bit more broth or water. If it’s too thin, simmer uncovered to reduce.  
9. After simmering, taste and adjust seasoning with more salt, pepper, or spices if needed. Remove the bay leaves before serving.  

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WHAT KIND OF BEEF IS THE BEST TO USE?

Use 80% lean ground beef (sometimes labeled 80/20). A little fat helps carry the spices and gives body to the sauce. Ultra‑lean can taste dry; very fatty can get greasy (skim if needed).

If you like less fat, brown, drain, then add broth—but know traditional cincinnati chili starts with beef simmered right in liquid, then skimmed.

HOW TO SERVE?

Classic Ways:

• Two‑Way = spaghetti + chili.
  
• Three‑Way = add shredded cheddar.
  
• Four‑Way = add onions or beans.
  
• Five‑Way = add both onions and beans.
  Or spoon over hot dogs for cheese coneys. Always pass a bowl of oyster crackers! Extra chili? Ladle over fries, baked potatoes, or nachos.

CAN THIS BE MADE AHEAD?

Absolutely. Skyline‑style chili tastes better after a chill. Cool, cover, and refrigerate up to 3 days. Reheat gently, splash in a little broth or water if thick.

For meal prep, freeze portions up to 3 months.

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ANY ADDITIONS?

You better believe it! Chili can be served in all sorts of ways. It’s really just about what your taste buds are calling for.

• Extra chili powder for more heat.
• A pinch of smoked paprika or chipotle.
• Swap some beef broth for beer (amber lager) for game day.
• Stir in a square of dark chocolate at the end—deep flavor!
• Top bowls with jalapeños.
• Add crushed red pepper or hot sauce at the table.
• Make cheese coneys: ladle over grilled hot dogs in buns.
• Stir in warm red kidney beans for a thicker bowl.
• Pile on extra‑fine shredded cheddar “snow.”
• Film your build and share your “Way” night. Make it fun!

ANY SUBSTITUTIONS?

Bring on the variety!

• Ground turkey or chicken instead of beef (add a little oil; flavor is milder).
• Plant‑based crumbles for a vegetarian take (use veggie broth).
• Swap part of the beef broth with tomato juice for a brighter sauce.
• Use white vinegar if out of apple cider vinegar.
• Cut the cayenne for mild; add more for spicy.
• Reduce brown sugar if you prefer less sweet.

ROOM TEMPERATURE: Serve hot; do not leave out longer than 2 hours. After that, chill.

REFRIGERATOR: Cool completely; store in an airtight container up to 3 days. Reheat on low, stirring. Thin with broth if thickened.

FREEZER: Portion into freezer‑safe bags (lay flat) or containers; freeze up to 3 months. Thaw in fridge overnight, then warm gently.

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Skyline Chili brings Midwest comfort to your table, no road trip needed. It’s cozy, crowd‑pleasing, freezer‑friendly, and totally customizable (Two‑Way to Five‑Way, plus cheese coneys!).

May your bowls be hot, your cheddar tall, and your oyster crackers crunchy. Enjoy!

Learn more about the author, Dana DeVolk, on our ABOUT ME page!