What makes 3 way chili different from regular chili?

Three way chili (Cincinnati-style) is a spiced meat sauce rather than traditional thick chili. It includes unexpected ingredients like cinnamon, allspice, and chocolate, and it's served over spaghetti instead of being eaten like stew. The texture is thinner and the flavor profile is sweet-savory rather than just spicy.

What's the difference between a 3-Way, 4-Way, and 5-Way Cincinnati chili?

The numbers refer to layers of toppings. A 3-Way includes spaghetti, chili, and cheese. A 4-Way adds either diced onions OR kidney beans. A 5-Way includes spaghetti, chili, cheese, onions, AND beans – it's the full experience!

Can I make Cincinnati chili in a slow cooker?

Absolutely! Brown the ground beef, onions, and garlic first on the stovetop, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The long, slow cooking makes the flavors even better.

Why is there chocolate in Cincinnati chili?

The unsweetened chocolate adds richness and depth to the sauce without making it taste sweet or desserty. It's a common ingredient in Cincinnati chili and helps balance the warm spices like cinnamon and allspice.

What's the best cheese for 3 way chili?

Sharp or extra-sharp cheddar cheese is traditional and works best. The tangy, sharp flavor cuts through the rich meat sauce perfectly. Use freshly shredded cheese rather than pre-shredded for better melting.

Can I freeze Cincinnati chili?

Yes! Cincinnati chili freezes beautifully for up to 3 months. Store it in airtight containers and thaw in the refrigerator overnight before reheating. Don't freeze the assembled dish – freeze just the chili and make fresh pasta when you're ready to eat.

3 Way Chili Recipe (Cincinnati Style Skyline Copycat)

Description

This 3 way chili recipe is a Cincinnati classic! Spiced meat sauce over spaghetti topped with cheese. Easy homemade Skyline copycat recipe.

Ingredients

Units Scale

For the Chili:

1 1/2 lb. lean ground beef
2 tbsp. olive oil
1 c. onion, diced (plus more for topping)
2 garlic cloves, minced
2 (15 oz.) cans tomato sauce
6 oz. tomato paste
14.5 oz. can diced tomatoes
2 tbsp. chipotle sauce
15.5 oz. can hot chili beans
1/4 c. red wine
1 c. water
2 tbsp. Worcestershire sauce
1.25 oz. chili seasoning
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. black pepper
1/4 tsp. cayenne pepper
1 oz. unsweetened chocolate
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 1/2 tbsp. light brown sugar
1 bay leaf
Salt to taste

For Serving:

1 box spaghetti noodles, cooked
1 lb. bag shredded sharp cheddar cheese
Diced onions (optional)
Oyster crackers

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Instructions

Heat olive oil in a large Dutch oven over medium-high heat.
Cook the diced onions until soft and translucent, about 5-7 minutes.
Add minced garlic and cook for 3 minutes, being careful not to let it burn.
Add the ground beef and cook until browned completely, breaking it up into very fine pieces with a spatula as it cooks. This fine texture is key to authentic Cincinnati chili!
Stir in the tomato paste, tomato sauce, diced tomatoes, chipotle sauce, chili beans, and water. Bring the mixture to a simmer.
Add the Worcestershire sauce, red wine, chili seasoning, onion powder, garlic powder, black pepper, cayenne pepper, cinnamon, allspice, cloves, bay leaf, and unsweetened chocolate.
Stir continuously until the chocolate melts completely into the sauce. Add the brown sugar and season with salt to taste.
Reduce heat to low and let the chili simmer for at least 30 minutes, stirring occasionally. The longer it simmers (up to 1 hour), the better the flavors develop.
While the chili simmers, cook spaghetti noodles according to package directions. Drain well.
To serve: Place a generous portion of spaghetti on each plate. Ladle the hot Cincinnati chili over the spaghetti. Top with a mountain of shredded sharp cheddar cheese. Add diced raw onions if desired. Serve with oyster crackers on the side.

Prep Time: 10 mins
Cook Time: 40 mins
Category: Entree
Method: Cook
Cuisine: American