This post may contain affiliate links. Please read our disclosure policy.
Our family loves a big hearty bowl of chili or pasta on a fall day, a rainy day, or really any day of the year. With this Skyline Cincinnati Chili recipe, you get both!
Table of Contents
What is Skyline Chili?
Skyline Chili is a unique combination of chili con carne (no bean chili) and spaghetti. It is a brand out of Ohio that specializes in Cincinnati Chili. It has Greek and Lebanese origins and is actually more of a meat sauce than a traditional chili.
Cincinnati-style chili is similar to Chili Mac but has a deeper, more intense flavor. The chili is made con carne style, with no beans, and it is thicker than a soup, and more like a stew.
Cincinnati Chili Ingredients
- Lean ground beef – Lean is best, especially in the Instant Pot, so you’ll have less grease to deal with.
- Spices – Chili powder, cumin, oregano, cinnamon, allspice, cloves, salt, and pepper.
- Cocoa Powder – the secret ingredient! Helps to balance and add richness to the flavor.
- Other ingredients – onions, garlic, tomato paste, tomato sauce, beef broth.
I’ve also seen recipes that include a bay leaf or nutmeg.
How to make Skyline Cincinnati Chili in the Instant Pot
Chili always tastes best when simmered for hours, but I knew that the Instant Pot could get that same slow-simmered flavor in a fraction of the time. This chili turned out so flavorful, tender, and my entire family loved it. Give this copycat of the Cincinnati classic a try anytime you want a unique, but delicious dinner in under 30 minutes.
- Set your Instant Pot to saute. When it reads HOT, add some oil, ground beef, and chopped onion. Bread up the ground beef into very small pieces with a wooden spoon or a handy Meat Masher, and cook until the beef is no longer pink. Add some minced garlic and cook for another minute.
- Turn off the saute function and stir in the spice mixture and cocoa powder. Secure the lid and turn to Manual or High Pressure for 25 minutes, then let the pressure out with a quick release.
- While the skyline chili is cooking, boil some spaghetti noodles to al dente. Drain the water and set the spaghetti aside.
- Serve chili over noodles with your desired toppings.
There are 4 traditional ways to eat it:
- Two-way: Chili served on top of spaghetti noodles.
- Three-way: Spaghetti noodles, a heaping scoop of chili sauce, and tons of finely grated cheddar cheese.
- Four-way: Spaghetti noodles, a heaping scoop of chili sauce, tons of finely grated cheddar cheese, and chopped onions.
- Five-Way: Spaghetti noodles, a heaping scoop of chili sauce, tons of finely grated cheddar cheese, chopped onions, and kidney beans on top of the chili.
It’s often served with oyster crackers on the side. The chili can also be eaten on its own, or on top of a hot dog.
Storage and Freezing Instructions
Storing leftovers: Pour chili into an airtight container and refrigerate for up to 3-4 days. Noodles should be refrigerated in a separate container, for 3-4 days.
Freezing: Pour leftover chili into freezer bags or a freezer-safe container and freeze for up to 3 months. Thaw in the fridge before reheating.
Reheating: Reheat in the microwave for 60-90 seconds, or reheat the chili in a saucepan and make fresh pasta.
More Chili Recipes
- Slow Cooker Pulled Pork Chili
- White Chicken Chili Recipe
- Healthy Turkey Chili
- Easy Slow Cooker Chili Recipe
More Instant Pot recipes
Instant Pot Skyline Chili
- 1 tablespoon canola oil
- 2 pounds lean ground beef
- 1 medium onion diced fine
- 3 garlic cloves minced
- 6 ounces tomato paste
- 15 ounce can tomato sauce
- 3 cups of beef stock
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 2 tablespoons cocoa powder
- 1 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- salt and pepper to taste
- 1 pound spaghetti noodles cooked to al dente and drained
- Shredded cheddar cheese
- Diced white onion
- Kidney beans drained & rinsed
- Oyster crackers
- Turn your Instant Pot to saute. Once it reads HOT, add oil and then ground beef and onion. Cook beef until browned, and use a potato mashed or spatula to break the meat up into very fine pieces. Once brown add garlic and cook for 1 minute, or until fragrant.
- Turn the saute function off. Add all remaining ingredients and stir well. Put the lid on the Instant Pot and turn to Manual or High Pressure and set a timer for 25 minutes. Let the chili cook and when the timer beeps, let the pressure out with a quick release.
- Serve over spaghetti and top with desired toppings. I recommend onions and cheddar cheese.