Last weekend, I decided to try something different something warm and hearty that would stick with us through a lazy morning and even stretch into lunch. I pulled out my recipe notebook, flipped past the usual breakfast casseroles and landed on a Midwestern classic: Cincinnati chili.

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It might not be the first thing that comes to mind for breakfast, but there’s something about a rich, spiced chili served over spaghetti that just works especially when you have a house full of hungry people. The version I make is a nod to the famous Skyline Chili, but with my own cozy kitchen spin.

The cinnamon, cocoa, and cloves give it a depth that’s unexpectedly perfect for the morning especially when topped with a mountain of shredded cheddar. And yes, we had it with a big Greek salad on the side, which I know sounds strange, but trust me, it balances the richness beautifully. It’s since become our special breakfast for dinner, dinner for breakfast dish that everyone looks forward to.

Short Description

A comforting Skyline style Cincinnati chili with warm spices, perfect over spaghetti and topped with cheese. Ideal for family breakfasts, brunches, or a hearty weeknight meal.

Key Ingredients

For the Chili Base:

1 1/2 pounds lean ground beef
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 medium onion, diced
4 cups water
1 can (6 ounces) tomato paste
1/4 cup chili powder
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 garlic cloves, minced
1 bay leaf
2 tablespoons granulated sugar or brown sugar

For Toppings and Sides:

Grated cheddar cheese
Chopped onions (optional)
Kidney beans (optional)
Oyster crackers (optional)
Hot chili sauce (optional)
Cooked spaghetti noodles, for serving
Traditional Greek salad, as a side (optional)

Tools Needed

Large Dutch oven or deep skillet
Whisk
Wooden spoon
Ladle
Storage containers for leftovers

Cooking Instructions

Step 1: Mix Water and Tomato Paste
In a large Dutch oven set over medium-high heat, whisk together the water and tomato paste until fully combined.

Step 2: Add Ground Beef
Crumble the raw ground beef into the pot, breaking it up with your fingers or a wooden spoon for even distribution.

Step 3: Incorporate Spices and Aromatics
Add diced onion, salt, pepper, chili powder, vinegar, Worcestershire sauce, cocoa, cinnamon, cumin, cayenne, allspice, cloves, garlic, bay leaf, and sugar. Stir well to combine.

Step 4: Simmer Low and Slow
Bring the chili to a boil. Reduce heat and let simmer gently for 2 hours, covered. Stir occasionally to avoid sticking.

Step 5: Cool and Chill Overnight
Remove from heat and allow to cool. Cover and refrigerate overnight. This enhances flavor and allows fat to solidify.

Step 6: Skim and Reheat
The next day, skim off any solidified fat and discard the bay leaf. Reheat over medium heat until fully warmed.

Step 7: Serve with Style
Spoon chili over cooked spaghetti noodles. Top with cheddar cheese, and offer optional toppings. Serve with a Greek salad for contrast.

Why You’ll Love This Recipe

– Unique sweet-savory spice blend

– Family friendly and filling

– Can be made ahead

– Versatile toppings and serving options

– Great for meal prep or leftovers

Mistakes to Avoid & Solutions

Mistake 1: Skipping the overnight chill.
Solution: Don’t rush this step it develops the chili’s signature flavor.

Mistake 2: Overcooking the beef before combining.
Solution: Add raw beef to the liquid for smoother texture.

Mistake 3: Skipping key spices like cinnamon or cocoa.
Solution: Stick to the spice list for authenticity.

Mistake 4: Not skimming the fat.
Solution: Refrigerating overnight makes this easy and healthier.

Mistake 5: Overloading toppings.
Solution: Build layers gradually the chili should still shine.

Serving and Pairing Suggestions

– Serve over spaghetti, as a loaded chili bowl, or on hot dogs.

– Offer bowls of cheddar, onions, beans, and oyster crackers.

– Pair with Greek salad or a citrusy slaw.

– Serve family style for weekend brunches.

Storage and Reheating Tips

– Store in airtight containers in the fridge for up to 4 days.

– Freeze portions for up to 2 months.

– Reheat on stovetop over medium heat until steaming.

– Stir while reheating to avoid burning.

– Add a splash of water or broth if it thickens too much.

FAQs:

1. Can I use ground turkey instead of beef?
Yes, lean ground turkey works well, but flavor may be slightly milder.

2. Is it okay to skip the spaghetti?
Absolutely. Serve it as a chili bowl or on baked potatoes.

3. Can I make it vegetarian?
Use lentils or a plant-based meat substitute and veggie broth.

4. What makes Cincinnati chili different?
Its sweet-savory blend with cinnamon, cloves, and cocoa is unique.

5. Can I cook this in a slow cooker?
Yes, after step 3, transfer to slow cooker and cook on low for 6-8 hours.

Tips & Tricks

– Use freshly grated cheese for better melt.

– Let guests customize their toppings.

– Serve with lemon wedges if pairing with salad.

– Double the batch and freeze half for busy nights.

– Rinse onions in cold water for milder flavor.

Recipe Variations

Spicy Version: Add extra cayenne and a dash of hot sauce.

Bean-Lovers Edition: Mix kidney beans into the base.

Low-Carb Option: Serve over roasted zucchini noodles.

Chili Dogs: Spoon over hot dogs with mustard and cheese.

Breakfast Bowl: Serve over hash browns with a poached egg on top.

Final Thoughts

Cincinnati chili sparks stories and fills the table with comfort and flavor. It breaks the rules in the best way spaghetti for breakfast? Cocoa in chili? And yet, it all comes together so naturally. It’s the kind of meal that invites second helpings and content sighs around the table.

The leftovers are just as good (if not better), and it adapts to whatever your day looks like. And honestly, it might just sneak into your breakfast rotation like it did ours.

Cincinnati Chili (Skyline Chili Copycat)