Skyline Chili recipe: Secret Ingredient Hiding in Plain Sight? BEST Skyline Copycat Recipe Available
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- Skyline Chili recipe is in the video starting at 1:45. This is the most serious attempt at copying Skyline Chili's secret recipe available out there so far.
Link to article about the Skyline factory and procedure:
industrytoday....
Link to buy the canned stuff for taste comparison (I do get a small affiliate commission): www.amazon.com...
I have been searching and searching for an actual copycat Skyline Chili recipe! I've tried probably a dozen different ones that all claim to taste like Skyline, but NONE of them were even close. Skyline Chili is my absolute favorite (I do have an addiction), and I had doubts when I came across your recipe here, but I loved the video and of course I had to give it a try. I did not have the fresh herbs so I bet it would be even better with those, like you said, but oh my gosh, this was BY FAR the best recipe I've ever tried. It actually smelled like Skyline, looked like Skyline, and tasted much closer than anything I've ever made in my life. I may have added too much water, that was probably the only thing as I thought I had it a tiny bit more liquidy, but I'll know next time. Thanks again for this amazing vid and recipe :)
Thank you! Please share the vid and recipe as well as any ingredient suggestions you might come up with if you decide to tinker around with the recipe. One of these days I need to get to Cinci (I haven't been in about 5 years) and compare this to the actual restaurant stuff.
This recipe is high up there in verisimilitude! I've tasted and adjusted the spices/seasoning after 2 hours of low simmering and it tastes very good. I think after the overnight in the fridge and reheat, on top of spaghetti with diced onion and shredded cheddar, this will be a high-fidelity replication of Skyline! Well done, my dude.
Regarding the ground beef, are you using 80/20? Great job on both of your videos. I will be shooting my own Skyline video and giving you full credit. Thanks for all of your hard work!
Ok, so, all I can say is…YES. You cracked the code. This is absolutely the best rendition and closest to the actual restaurant flavor. I can stop working on it now. Thanks!
I live in NC, and the only Skyline I can really get is either frozen or cans. Even though it is pretty easy to get hold of at the grocery store 2 miles away, for reasons that make no sense we still treat it like the cans are somehow hard to find. My wife opened a can the other day for a quick dinner and I enjoyed it so much I was looking for Skyline videos and found this one. Few days later I find a pound of ground beef in the fridge....hmmm....checked the pantry; I've got regular yeast but no brewer's yeast - got everything else, let's give it a shot. Only 1 pound of beef, and I just eyeballed everything. It still turned out FAR better than any other recipe I've seen. Wife came downstairs and said "Why did you open another can of Skyline, we just had it."
You are lucky to get it in a can & frozen, here in WA State, nothing! So I make my own :)
Add cinnamon in last. Skyline is also cooked down to a dehydrated cube added to water and recooked at the store.
The smell of cinnamon is overwhelming when cooking the cube which leads me to think it's added at the end, and then cooked in at the store.
Holy shyte dude! I have been chasing the skyline recipe for years and i think you've done it. I was a little bit skeptical at first, but i made it gospel per your instructions. Absolutely amazing.
Dude seems to be legit with actually no-BS attempt to recreate Skyline Chili. Even admits that no one can have the perfect recipe although his is really close. Will probably try to attempt this myself. Good vid!
Thanks! Hope you give it a try and like it. If it's what you're into, check out my deep dive on the topic, the second in my series on replicating Skyline at home: th-cam.com/video/0y59D3zVPs0/w-d-xo.html
I made this for the Super Bowl and it turned out great! I really appreciate the research you did to make this as authentic as possible. I left out the active dry yeast, but other than that I followed your recipe exactly. Tastes very, very close to what I remember from the restaurants. I’ll probably add a little more heat next time (probably a little extra cayenne), but this was excellent. Thank you so much!!!
I lived in Cincinnati for a few years and have to say, this recipe is pretty incredible. I've tried other copycats and they weren't even close. I don't know how many iterations it took to get this version but I think you can stop now. AMAZING. In terms of the recipe, I used 6 cups of water for 2 pounds of beef. The recipe didn't specify but this worked for me. I didn't have the Brewers yeast and just used three packs of Fleishmann's instant yeast.
Thanks for the heads up on the legitimacy of this recipe. I’ll be making it right now
@@AncestryNerd how'd it go?
It’s legit. I’ve made it twice. Only tweak I made was fleishmanns instant yeast and a teaspoon of beef base, which I think amped up the savoriness of my second batch, which was better than the first.
Don’t worry about the water amount at the start. Just put enough that it’s soupy and thin; it’ll evaporate while cooking, and you can correct it at the end to get the right consistency…presuming you’ve eaten skyline at the restaurants and remember how thin it is.
Made this recipe today and it’s definitely the closest I’ve found yet and I’ve tried several. Thanks for the video!
Easily the best home version of Cincinnati style chili and Skyline Chili specifically I've ever made -- and I've made dozens of recipes. Hits all the right notes. Fantastic!
Thank you! That means a lot coming from an expert who's done a ton of blog posts on the subject such as this one here: www.beergeek.com/best-cincinnati-style-chili-recipe-outside-of-a-skyline-chili-restaurant/
My first job was at skyline in 89 and the chili came in a box in gelatin form. We added water and cooked it for several hours in a giant pourable vat. We'd fill up the steam table kettles from this vat that would last all day. Then we'd store what's left and reheat it in the morning while starting a new vat.
I made this for New Year for my cousin who is a big Skyline fan. After looking at many recipes, I thought your approach made the most sense. It was utterly delicious. Thank you.
Making this right now it’s simmering as this comment was posted waiting until the last 30 minuites to an hour to taste test to see if I have to update the allspice or not I did do your spice mixture to a tee so far the aroma is fantastic !
I’ve been trying to replicate Skyline Chili for years from various online recipes. All have failed. And when I say years I’m talking over a decade. I was first introduced to Skyline chili from my roommate from Ohio maybe 20 years ago. Because I live overseas in the Middle East Skyline is not available. However I just made this today and this is it. I can’t believe it. And once you add all the spices to the water and get a waft of the smell, you know it’s the real deal. Thank you so much for this. Can’t wait to try it tomorrow once all the flavors have melded together over night. Had a juicy beef hotdog with this Skyline replica and shredded cheese. Delicious. Will have a 3-way tomorrow. 😋
You should try real Skyline Chili from a Skyline restaurant and the canned chili from a retail store. They taste different, because they are not the same thing. You can easily copy the canned chili. To copy the original restaurant chili, you have to know somebody on the inside. The Lambrinides family has kept it a better secret than the KFC seasoning recipe, which has been known for a long time. Some people claim that the flavor changed when big corporations began to control more of the stock and demand saving with cheaper ingredients.
First off I can’t wait to try this and if it works I’m definitely going to come back here and give you credit. I’ve tried about 3 or 4 different “copycat” recipes for Skyline and they were clearly not correct. That being said, my initial reaction to the rest of the ingredients - only 1/4 tsp of Chili powder is surprising. For a 2 lb of beef recipe I would expect at least 1/4 CUP of Chili powder. But I will try it as you say! Stay tuned.
OK update, I started off following this recipe precisely. As soon as everything was boiling and I thought the beef was cooked enough to try a taste, I tried a spoonful. My initial reaction was that it tasted identical to Skyline. My wife is a little more sensitive so I had her try and she said it was just like skyline. My daughter, who works at skyline, said “it’s good.” Here is where everything went off the rails - About 3 hours into slow cooking, the flavor started changing on me. It seemed like it was getting more bland. That seemed to fall in line with what you were saying about adding more of your highlighted ingredients. So I added more of each. When I was done though, it tasted more like the fake copycat recipes and I really don’t know why. I wish I could keep the initial taste from about 45 minutes into the cooking time. Anyway this might not be the end of the story - I refrigerated the whole batch. It’s possible that when I pull it out and reheat it, it might taste correct again. If not, I really wish I knew which of the seasonings I messed up when I added more. Honestly I added about the same of each proportionally. Oh well back to the drawing board!
New update! Ok so I just recently started a strict Keto diet. Plain Skyline with cheese is 100% allowed so I started blowing a lot of money purchasing cans and going through the drive thru. So here I am again revisiting this recipe. I think I learned something on my last batch that I think properly reverse engineers the Skyline worker you mentioned who said that you have to add the ingredients at the correct time. So here is what I think you have to do. Ok so do you ever notice Skyline has nearly no grease floating on top of their chili? That can only be explained by the fact that they remove it during the cooking process. That being said, my last batch used 6 pounds of beef. Needless to say the layer of grease that formed on top was overwhelming. I skimmed it all off. Once again my chili became bland. I did a little research and discovered that certain spices are only soluble in oils/fats, especially peppers. When I tasted the removed fat, sure enough it was very spicy and flavorful. Removing the fat physically removed some of the spices. To fix this on this batch, I basically added a whole second batch of dry ingredients and the taste totally returned and still tasted exactly like Skyline. So I think the conclusion is that the spices (or at least some of them) must be added AFTER the fat is removed. So the next batch I make, I’m going to try to simmer the meat slurry with no spices at all until most of the fat is floating on top. Then, after skimming it all out, I’ll then add the dry ingredients. I’ll report back after I try that to let you know how it goes!
It’s your #1 caller, I mean home chef, here
THIS! 👏🎉 I was originally searching for a Glier’s recipe when I found your channel, but I’ll have to visit a butcher before I can try that one out. But I had everything on hand for your Skyline recipe except for the nutritional yeast. Quick trip to supermarket and I had this on the stove simmering away. IT. IS. AWESOME! We definitely won’t be buying canned skyline anymore! Can’t wait to test out your Glier’s recipe…hoping it’s just as good!
Great vid, I've never had this dish but I want to make it. Now throwing this out there, any possibility some of the seasonings are fried. My wife always make Asian stews and one has tomato paste. She fries the seasoning then dads the tomato paste. Ever thought maybe they do this then add that to the cooked beef?
My sons and I are big skyline fans. I just made your recipe and it was amazing.
Glad you liked it!!
Thanks for the heads up that this is the real deal. I’ve been having a hard time finding a legit recipe on youtube
If Skyline really had chocolate, they would have to list it on the can. It is an allergen.
Yup. No chocolate in the canned version or it would have to be on the label.
There is no Chocolate. Skyline was created by a Greek family, think Greek spices if you’re thinking there’s a missing spice. This recipe is VERY CLOSE. Kudos to this TH-cam dude. We pressure can this exact recipe every 2 years.
It’s so odd that there is a chocolatey feel to Skyline. Shocked when I looked at the ingredient list and there was no chocolate listed. Not even sugar. Yet so many of these so-called Skyline recipes online put cocoa, chocolate or sugar.
@StaceyGrl75 None of Skyline chili parlors is using chocolate in their recipe. None of the other Cincinnati chili chains use chocolate. It's a known allergen, they would have to list it as an allergen on the menu. They all say they don't use chocolate or cocoa powder. The secret in ingredient is listed on the can, dried yeast.
@@StaceyGrl75 I’ve done this recipe several times and it might not be 100% exact but it’s very close to the taste in the can. That’s good enough for me. 🍝
Dude you are a freaking genius!! Wow, blown away. I think the very very tiny difference probably comes down to msg, also using beef heart would make a difference. No matter. This is amazing skyline chili - this recipe is the real deal. Thanks man!!!
Eye opening, mind blowing stuff here. I’ve tried a good many of the online recipes with mediocre results. This Jersey Girl only had the opportunity to try REAL skyline chili many years ago and it’s been my holy grail to try to re-create something remotely similar. I’ll be keeping my vinegar & unsweetened bakers chocolate in the pantry
and trying this out tomorrow (after I run to GNC for some nutritional yeast). Thanks for posting this. I’ll brave the heart addition next batch.
Please let me know how it turns out!
I am hooked on skyline chilly when I worked for P&G. A year ago, I had to move my son back to PA from Chicago. Made a special trip about 30 min south of 90 and picked up a 4 pack of skyline chili can.
I came back to let everyone know again that this is the recipe on YT that most closely produces Skyline flavor. Im convinced that I’ve watched most of them now. Props to the creator of this video.
I live in Louisville, KY... close to Cincy. We have Skyline restaurants here, so I have had the real deal. The flavor profile of the spices is very similar to turtle soup. I haven't had it since I was a kid and couldn't tell you what is in it. My uncles used to make it out at the lake. This may sound crazy, but I'd recommend searching for a turtle soup recipe online and see what you come up with. Analyze the spices and see if anything stands out that could be a candidate for the mystery ingredient.
Kind of a wild card, but could be the clue you needed. Anyway, good work. This recipe is needed now more than ever. The canned Skyline has gotten outrageously expensive, which is why I'm looking into it. This seems like s solid baseline. Going to do some experimentation, if I come up with anything I'll let you know.
This is the best recipe I've made trying to recreate it. I think it is spot on. Thank you.
I know this is an old video but I do love skyline chili. I had the real driving through Cincinnati years ago and I've only made it here at home with the Cincinnati chili packets I get at Kroger's here just like I did today. Next time I'm gonna have to try yours and I will post my results once I do. Thank you for this video
"Water to cover" - can someone give an approximate amount of water this would/should be?
I know ground beef is packaged differently, so just want to make sure I'm using the correct amount. Any thoughts? Much appreciated.
Hi we like Gold star better then Skyline. So do you have that recipe? Thanks for all your hard work.
I wonder if the (tortula?) yeast might be used as a cheaper, more readily available substitute ingredient for the greek sumac and / or coriander spice? (Though not usually used in traditional greek meat sauce.)
A lot of authentic greek meat sauces contain grecian oregano. Oregano is a staple herb in greek cooking.
Also, nutmeg is used more often than allspice. Maybe that's a factor as well?
I'm really just speculating based on traditional greek culinary dishes. (makaronia me kima)
A nutritional yeast would no doubt add a certain umami flavor, I'm sure.
Perhaps a mushroom powder would be a good alternative as well?
I fully agree with you.
I made Greek Patitsio (a.k.a. Greek lasagna) this year and the meat sauce reminded me of Cincinnati chili and there was a lot of nutmeg in that.
Yes, I realize there's a a store bought cumin shaker on the counter at around the 7:11 mark. I used an old cumin shaker to store my home ground cumin in.
Most Cincy chili recipes have worchestire sauce and apple cider vinegar and a lot of cooks use beef broth instead of the yeast
Brilliant! Trying this next time.
There is a tomato paste, oil, and salt mixture that gets mixed with the noodles, which are then steamed for a bit to dry up the mixture. This is one of the reasons skyline isn’t as good at home.
Not being from the Cincinnati area, I hadn't tasted the original (but we have Steak N Shake in St Louis which has some similarities). When I first tasted the canned version, my impression was "Middle Eastern" which makes sense since the founder came from Greece when it was under the Ottoman Empire (hence the allspice and cinnamon). The chocolate and chili combination is reminiscent of mole which is a Moorish/North African - Spanish - Mexican fusion (although chocolate isn't mentioned in this version, it is in others, and is part of Steak N Shakes' version). The yeast part, I'm not sure where that comes from. It's amazing how "complex" some "simple" dishes can be and the history they reveal.
Great job. Thank you
Appreciate the thoughtfulness...
Dried Yeast is only in the canned version. That is why it's close but not the same. That is why they are OK with putting yeast on the can .It's irrelevant to the recipe . You are missing the secret Skyline spice, Nutmeg. You are close but not exactly I know this 100%.Good for you for not putting chocolate in it. There is none. There is also no Cayenne pepper in it I will never tell you how I know the ingredients for Skyline. I know the ingredient list, but not the measurements of spices.
With the Bengals in the Super Bowl you can’t find Cincinnati chili packets in the stores. So here I am looking for Cincinnati Chili recipes on TH-cam and came across yours. The yeast listed on the can is nutritional yeast (which you have listed) and it is a flavor booster that provides an Unami flavor to the chili. Nutritional yeast is used in many packaged soups. nutritional yeast can also be purchased at the supermarket. It is vastly different than bread yeast listed in your recipe- you could leave the bread yeast out and in my opinion. It should be noted skyline used MSG before switching to nutritional yeast some time ago but they both do the same thing.
The taste of Skyline at the restaurant is different than the canned variety. Maybe it's just "fresher" but there is a difference.
Restaurant is best, frozen heated on stovetop is next, then canned is last resort as it seems to be extremely salty, the spice packets never seem to do justice.
It ain't fresher cuz, they don't make nothin.In them stores, it's all made elsewhere and brought in
@@hhi6793 do you have a clue? The chili is that day and ship to the stores. You could get a canned chili that was made a month or two before it hit the store.!
I make a triple batch with 3 lbs. of 80/20. I break up and boil the meat in water, with nothing else added, then let it chill overnight so the fat solidifies overnight for easy removal of most of it. I puree sweet onion, add it, and half the seasonings. A 3 hour simmer later, I add the other half, and simmer on low for another 3 hours. My spice mix is one packet of gold star mix and with 2/3rds of the seasoning modified somewhat from a couple of versions of Pleasant Ridge chili. I add no sugar or chocolate. According to the author of the Authentic History of Cincinnati Chili, there is no cocoa or chocolate per every Chili Parlor owner or chain CEO he's asked. I found on a thread years ago that carob powder is likely used in Cincy chili. I use it in my recipe and believe it to be an essential missing ingredient.
Loved it! Closes home recipe I've tried.
MSG and a couple shakes of fish sauce for the win. And their use of yeast may be dictated by their production process. MSG is easier to store and has more usages than brewers yeast for the average cook.
How much MSG would you think?
I’ve read from multiple sources that chili parlors don’t use chocolate in their chili, but it’s in every home recipe I’ve seen…
You got my mouth watering.......... Thanks, dude......... Great video
7 teaspoons of dry yeast? 7?
IKR. Whodda thunk?
I'll be practicing this Saturday, in preps for some friends coming in from Cincy for the game against the cardinals
I always thought the secret ingredient was crack cuz it's so damn addicting!
Before I make this I want to check and see if I can use nutritional yeast instead of regular yeast? Thanks.
Big Jack's ratings are in the toilet!
Wow, I think your detective work is accurate, especially with the use of yeast. Sherlock checks the can and Yeast is listed higher than spices( duh!). You have many comments from fans who actually had Skyline chili praising your recipe. Never had Skyline but I am going to try your recipe.
Just tried this and sure enough it is really close.
Certainly the closest Ive ever seen. I messed up and added way too much allspice at hour 2, tried to compensate with a little more clove. Ended up tasting more like Gold Star, gross. I think the small amount of chili powder is the right direction. Other recipes have huge amounts and they all taste like GoldStar. I always assumed it was fairly low on the cinnamon but this recipe is lighter on it and was still, pre mess up, about 80 percent there. Im going to try adding more of that next time. Ive heard people using straight premade pumpkin pie spice in lieu of individual spices. If you ever get a pint from the restaurant and let it sit in the fridge overnight, scrape and taste the fat pooled on top. Taste like a well balanced pumpkin pie spice.
I can't seem to find Brewer's/Nutritional yeast. I found Nutritional yeast seasoning, can I use that?
I did. It turned out great.
Sounds similar. Try what you can, and please let us know the results and the brand.
@@eliterecipesource9646 Dr. Bragg's Nutritional Yeast is what I used in your recipe. Everyone who has tried your chili has loved it.
@@eliterecipesource9646 I tried it using the Simple Truth brand and it seemed to work out well.
Love it. Thanks!!!
Thank you for trying out the recipe! Let me know you discover any other ingredients or info that could improve what I got. It's a work in progress.
Elite Recipe Source Always come back here. Probably made it 5 times now. Recipe is truly perfect 👌
What's your accent btw? Your /o/-vowels sound a lot like Greg Proops'!
In the video you seem to add the highlighted ingredients sooner than 2 hours, when it starts steaming. At the end of the video you say to add the highlighted items after 2 hours. Can you clarify?
I think what he meant was after two hours, tweak with the yellow highlighted ingredients if necessary. I added the ingredients when it started to steam. Didn't need to adjust after two hours.
There is chocolate in skyline.
Not on the can
I fail to see the purpose of yeast in fresh chili? In canned foods, baker's yeast is used as a cheat to amp nutritional values on the label because of poor quality products. Torula yeast is essentially MSG... but not processed. It is used in canned human foods and pet foods so you don't need to put MSG on the label ('yeast' looks better than 'MSG' on a can off human and... dog food.) Fleishmann's dry yeast has no purpose other than for baking...?
I failed to see the purpose too....until I tried it in the amounts that Skyline tells us is there....right there on the back of the can. But, that's why it is and continues to hide right there in plain sight --- because foodie types look right past it and assume its some kind of industrial shortcut. But the yeast is just too high up on the ingredient list not be a major piece of the Skyline flavor puzzle.
@@eliterecipesource9646 Surely it's Torula yeast then? That would absolutely enhance the flavour of a chili - especially a canned one because it's essentially MSG. Restaurants also use it.
Dried yeast in canned food is a euphemism for MSG.
Recipe takes some figuring out exactly how much water to use. With that said…. This is hands down best skyline copycat recipe out there.
my secret, so shhhhhh... Vegemite is a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives.
Marmite · Yeast extract.
Skyline is very old
Im from cincy. Spent a lot of time in the price hill skyline. Khans meat packing just was down the hill from them. People used everything in that time frame. Nothing was wasted. Im sure its still in the skyline recipe. Think old days
I think hearts are used a lot; you can see the stringy pieces of artery in Skyline if you look at it closely.
For sure, there is no chocolate of any kind in skyline. I have certain family members who has chocolate allergies. And they eat it just fine. Likewise, another member of our family has a cinnamon allergy. Sadly, the first time she tried it, I had to give her an epi shot.
#1 Caller!!
Yep.
There's a face reveal in the low country boil recipe.
@@eliterecipesource9646 legend
Are you really the guy that prank called jack on brainstorms?
Thanks for this, going to shop for ingredients and try this recipe. But...no chocolate? I see it's been asked...Alright, I'll report back after I try it. Thanks again!!!
Thank You
Ohio chili secret- grape jelly
No chocolate? So many versions of this, is chocolate "Official"?. Hmm, wonder what flavor the yeast gives.
Only in videos describing fast food/junk food can you get away with using words like "slurry"! Giving Cincinnati chili my first try today!
Haha. Actually 'slurry' is a culinary term that is used in some kitchens even some fine dining kitchens as well. It is a combination of a thickening agent such as cornstarch or arrowroot mixed with a liquid such a water or stock. That is what's referred to as a 'slurry' that slurry is then added into a soup, stock or sauce to thicken the liquid to the desired consistency. Just an FYI.
I always thought coco or chocolate was part of it.
Thank You 👏
Oh and non sweetened CHOCOLATE. That will give it more of a Mole type and Mediterranean taste
Don’t cover and it boils it down perfect.
Add some bay leaves.
Have you tried Mace (or nutmeg) I've found that to be the predominant flavor instead of cinnamon
I have not yet. I've got both in the pantry, and they're on the list of candidates to experiment with along with mustard powder and celery salt. Nutmeg is a traditional Greek/ Med spice so it would be a very reasonable guess as Skyline's inventor was Greek. Unfortunately, I haven't been to Cincy to try the real thing at the restaurant in about 5 years, so all I have to go off of is the long-distance-shipped stuff.
@@eliterecipesource9646 the cans taste pretty close to the restaurant product. I've been using the cans to hone my recipe as well. I really like your approach. I've been wanting to try another meat, but hadn't considered offal. I tried nutritive yeast but I found it didn't add the right flavor. Have you tried the dry yeast? is it a baker's yeast or a Brewers yeast? I gave up on the yeast and just used crushed saltine crackers.
@@sauros1 I use mostly Fleishmann's original active dry yeast and some brewers yeast by the name brand of 'gaylord houser.' The exact Skyline flavor is very elusive, and I'm reluctant to tinker too much with my recipe until I can get my hands on the restaurant stuff for comparison. I suspect that the batches that come out of the (one and only) factory are graded 1- for restaurants 2- for cincy area frozen and cans for stores, and 3- for long distance shipped cans and frozen containers. We know from public info (see cited article in my vids) that batches are tested before they go out. Either they're all testing exactly the same, or they're being graded in a tier system like the one I describe and shipped accordingly, ....or the inferior batches are thrown out.... or sent to Glod Star (unlikely).
@@eliterecipesource9646 gold star is so different. I don't think they have nutmeg or cinnamon in gold star. Or Cayenne for that matter. for my next batch I might try your heart idea and cloves. the cloves are such a distinct flavor though and I don't taste much of them in skyline. I've also been contemplating skipping the cumin. For me the taste is predominantly mace, allspice, and yeast.... and as a native Cincinnatian, I eat the stuff religiously. :) I always chuckle at the recipes online with chocoa and tons of chili powder. whenever I add those ingredients in it becomes immediately clear that it's wrong. I'll also make a suggestion in the way you cook your beef. I like to cook it in just water and then let it cool overnight so I can scrape the fat off the top while leaving the gelatin in the broth. then I have the tomato and the spices upon reheat. helps keep it leaner. enjoyed your videos!
@@sauros1 Appreciate the input. Please let me know how your next batches go. Cracking the code is a work in progress!
Make your chili recipe, then add 1 container of skyline frozen chili and you will have the missing ingredients
Sounds like a gross short cut
And I'm Matt
Have you try this in a crackpot???
Skyline Chili isn't the only Cincinnati chili and the key ingredient to Cincinnati chili is chocolate unsweetened and cinnamon which is part of the thing that makes it Cincinnati chili and from there it is anyone's favorite spice. That is why you see so many recipes online for Cincinnati Chili
I've perfected my own clone Skyline Chili recipe. Mine is different than yours. 😀
Share it then
I guess this is not a real Recipe. All this adjust up or down is not a recipe. Anyone have the recipe. I am sure when skyline makes it that put exact amounts.
Skyline orders their spices with the consistency of a commercial operation. Home cooks' spices will range in flavor intensity based on the age of the spices, especially when ground.
Of course Skyline puts the exact amounts... No one knows the actual recipe. You adjust the spices based on personal preference - this is standard.
I salute you sir
BUt WhErE iS tHe ChOcKoLaTe?!!? Lololol😂 I’ve done a million copycat recipes and only ONE without cocoa powder and it was THAT one that was the closest to tasting correct.
Skyline canned chili tastes like dogfood compared to their chili at the locations
The canned yes, due to added perservatives and recipe adjustments. The frozen tubs are the same as the resteraunts.
I lived on Ludlow in the 80's .I had a two 5 ways per week . I couldn't agree with you more .
You don't have the secret ingredient bud.
Umm chocolate is in skyline ask a skyline worker,
I'd love to. So you know a worker at the Skyline factory who works with the ingredients?
I just c*me
What the hell is ths. Boy it does NOT take all this.👀
Uh, yeah it fuckin does.
Not even close..
Got something closer? This one is closer to the Skyline ingredient list than any other recipe out there online. Did you try adjusting upward the salt, allspice, yeast, and tomato?