3-Way Cincinnati Chili (Edit recipe)

It’s Cincinnati’s most famous dish—and the original recipe hailing from Skyline Diner is top secret. But after researching hundreds of recipes, forum posts, and internet comments, we then attempted multiple variations in our test kitchen. The finished recipe is one that not only perfectly captures the subtle sweetness, hearty texture, and iconic taste of real thing, but also comes with an added punch of protein and beefy goodness from our instant broth.

2 minutes

3 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	311
Fat:	16 g
Carbohydrates:	9 g
Protein:	31 g
Cholesterol:	100 g
Sodium:	141 mg
Fiber:	2 g
Sugars:	4 g
Calculated per serving.

by Bare Bones

View original recipe

Serves: 4

Ingredients

1 lb Ground Beef, (80/20 mix)
1 cups Water
1 Beef Instant Bone Broth, (2 packets)
3 oz Tomato Paste
2 Tbsp Nutritional Yeast
1 Tbsp Chili Powder
1/2 tsp Ground Cinnamon
1/4 tsp ground Allspice
1 Tbsp Onion Powder
1.5 tsp Granulated Garlic
1.5 tsp Smoked Paprika
Salt, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large saucepan or stock pot, add all ingredients. Bring to a boil, then cover and simmer for 2–3 hours, stirring occasionally to break apart any large pieces. Season with salt to taste.
Serve over a bed of plain spaghetti and top with shredded cheddar cheese.