If you've ever wanted to make Cincinnati style Skyline Chili at home this is your recipe! We keep it low carb by avoiding the traditional spaghetti and serving it in a bowl or with a noodle substitute instead.
Add olive oil to a dutch oven over medium heat.
Sautee onion in the heated olive oil until softened, about 3 minutes.
Keeping heat medium to low, add bakers chocolate and stir until melted. Turn off heat.
In a separate pan, cook the ground beef over medium heat, mashing with a potato masher as it's cooking to result in a very finely ground consistency. To keep the consistency of traditional Cincinnati chili, you are NOT looking to brown the meat. This is why you need the heat lower and continual mashing as it's cooking.
If you can have your butcher finely ground the meat, much more than what you typically find in a grocery store, you'll be much closer to the final consistency needed for Cincinnati style chili.
Add tomato paste and ground beef to the dutch oven onion mixture and stir until combined.
Turn heat back on to medium. Add water and the bone broth powder or concentrate and mix thoroughly.
Add all remaining spices and ingredients and mix thoroughly.
Bring mixture briefly to a boil then reduce to a simmer.
Keeping at a low simmer with the top on, cook the chili for 40 minutes. This step is necessary to produce the consistency of traditional Cincinnati chili.
Remove the lid and cook chili an additional 45 minutes or until liquid is reduced by about a quarter. Consistency should be between a sauce and a stew.
If you'd like a thicker chili than the traditional Cincinnati style thinner consistency, simply cook until the water has reduced more.
Cincinnati Chili is traditionally served over spaghetti. To keep this recipe low carb, simply serve in a bowl or use your favorite noodle substitute.
Nutrition information is for the chili only.
The optional one tablespoon of molasses adds 15 carbohydrates to the overall recipe but also adds a flavor that mimics the original recipe. You can reduce the carb count by leaving it out. The chili is still excellent without it.