Authentic Skyline Chili: the Essential Cincinnati 3-Way Recipe

Combine Cold Ingredients: Place the 2 lbs of ground beef into the cold stockpot. Pour in the 4 cups of cold water or broth. Using your hands or a wooden spoon, aggressively break up the meat so it is completely separated into fine particles before heat is applied. This prevents large, chunky clumps.

Heat Gently: Place the pot over medium-high heat and bring the liquid to a gentle simmer, stirring constantly for the first 5 minutes. Skim off any foam or large pieces of fat that rise to the surface using a slotted spoon.

Add Aromatics: Add the minced onion and garlic to the simmering mixture. Continue to simmer for 15 minutes, ensuring the mixture remains loose.

Introduce Spices: Stir in all the spice blend ingredients (Chili Powder, Cumin, Cinnamon, Allspice, Cloves, Cocoa, Oregano, and Cayenne). Add the tomato paste, vinegar, and bay leaves. Stir well to combine. Taste the liquid and add the initial salt and pepper (about 1.5 tsp salt).

The Long Simmer: Reduce the heat to low, maintaining a low, rolling simmer. Cook uncovered for a minimum of 2.5 to 3 hours. Every 30 minutes, stir the chili.

Break Down Further: After the first hour of simmering, use a potato masher or the side of a wooden spoon to aggressively mash any remaining larger pieces of beef against the side of the pot. The goal is an incredibly fine, almost homogenous texture. If the chili becomes too thick, add a splash of water or broth.

Final Skim and Rest: Remove the pot from the heat. Skim off any remaining surface fat. Discard the bay leaves. Cover the pot and allow the chili to rest for 30 minutes before serving, or chill overnight for superior flavor.

Prepare the 3-Way: Cook the 1 lb of spaghetti al dente according to package directions and drain well. Place a generous bed of spaghetti on a plate, ladle the hot chili sauce over the top, and liberally cover the entire serving with the finely grated sharp cheddar cheese.