How to Make Skyline at Home: Beginners Guide to Homemade Cincinnati Style Skyline Chili Menu Items

In my experience, Skyline Chili is one of the most polarizing foods around when it comes to people and their preferences. Everyone I meet either absolutely LOVES Skyline or hates it with the inferno of a thousand fires and questions my qualifications as a friend for enjoying it so much.

Depending on which side you land, you may or may not see it as a positive that Skyline physical locations are concentrated in Cincinnati, Ohio and the immediate region. For many ex-ohioans, travelers, and students out of state—that means the only option is buying skyline from your local grocery store or online and making it at home. If you have tried this, you likely found the result less than desirable—and for good reason! Cooking and prepping skyline, as with many other high-end foods, is an art—one that is nearly impossible to replicate without the insider cooking tips, tricks, and knowledge that only a cook would have.

Today, I’d like to share with you a step by step guide to making all your favorite skyline chili dishes at home. I worked at a Skyline during college for 4 years and worked my way up from line cook to server, supervisor, and eventually assistant general manager culminating in an offer to become a GM (which i declined) before I even graduated (offer to be manager of a fast-food chain, super impressive—i know). Skyline taught me a lot, not the least of which is the secrets to making the perfect cheese coneys and 3, 4, and 5-ways. Today, I share these with you. But first—the story of Skyline Chili.

The Story of Skyline Chili – FROM the cover of the menu, verbatim.*

From a small kitchen in the village of Kastoria, Greece, a fascinated young Nicholas Lambrinides watched as his mother and grandmother prepared authentic Greek dishes. Their recipes had been passed down from generation to generation. These were unique, wonderful dishes that had the power to bring his whole family together.

Nicholas dreamed that one day he would bring these recipes and traditions to America, where he could share them with friends and family. In 1949, his dream came true when Nicholas opened his first restaurant overlooking the skyline of Cincinnati, Ohio and began serving his delicious secret recipes to appreciative customers.

Since then, Skyline Chili’s Coneys, Ways and table-side service have been enjoyed by generations. Our Chili continues to be made from Nicholas’s original recipe, using a secret blend of spices and only the highest quality ingredients. Skyline is dedicated to bringing friends and families together for an experience like no other and we will always be devoted to the American dream of that young man from a small village in Greece.

*Verbatim – is used here because the Skyline Chili Story is burned into my head stronger than the actual burnt chili used to be when, after especially aggressive encounters washing the cooking equipment, it would be caked so deep into my hair that I would find clumps of it hours after getting home.

AUTHORS NOTE—I (should have) started showering immediately after work the first and only time that happened.

Shopping List

• Skyline Chili – Sold in both cans and plastic packs, gotta be brand name Skyline Chili—absolutely no exceptions. To find out where to buy, go here: where to buy.

• Sharp Cheddar Cheese – Ideally, buy a block of cheese and shred it by hand using the finest thin cheese grater you have. As a backup, use the finest pre-shredded cheddar available.

• Hot Dogs – Any will do, just make sure they’re not longer than the bun or else you won’t be able to “canoe” the bun later!

• Hot Dog Buns – See above, keep them longer than the dog and strive for the “softest” style of bun available. This will help later when we learn to canoe.

• Spaghetti— Standard thickness.

• White Onion

• Red Beans

• Mustard

Pro-Tip: Buy Skyline Chili special hot sauce and oyster crackers as well, they’re worth it.

How to Prep/Cook each of the Skyline Chili Ingredients.

Use this as a reference for every skyline chili menu item since they are all made of the same basic components!

• Chili—Follow instructions on packaging. Most important part is to use low heat and stir often to ensure the chili does not burn. DO NOT LET IT BURN!! It is not hard to do and it ruins the taste!

• Cheese—Use finely shredded sharp cheddar.

• Spaghetti—Cook to package recommended settings for “al dente”.

• Weiners— Boil in water until plump and fully cooked. Place cooked dogs into saucepan and simmer on medium heat for 2-3 minutes allowing a light sear to begin to appear. Don’t forget to roll the weiners regularly to avoid burning.

• Buns— Without “opening bun”, steam buns above hot (nearly boiling) water for 8-10 minutes OR pre-heat buns in microwave for 10 seconds.

• Cheddar Cheese—Shred as finely as possible using thin strand cheese grater.

• Onions—Uncooked, finely chopped.

• Red Beans—Boil in water according to package ingredients.

The Menu Options

1. Chili Cheese Coney—

2. 3 Way— Plate of Spaghetti topped in chili and then shredded cheese.

3. 4 way – 3-way but add onion on top of the chili and below the cheese.

4. 5 way – 4-way same as above but add cooked red beans on top of spaghetti before applying chili.

5. Chilito—Chili and melted cheese wrapped up in a fresh, hot tortilla shell, great for one the go!

Chili Cheese Coney

Ingredients

• 1 – Weiner, 100% all beef

• 1 – Hot Dog Bun

• 1 oz. – Skyline Chili

• 1 oz. – Finely shredded Cheddar Cheese

• Mustard (optional)

• Onions (optional)

Assembly

1. “Canoe” steamed bun (see canoeing instructions below)

2. Place hot dog in the bun

3. Apply 1 line of mustard (optional)

4. Ladle on 1 oz. chili (remember to stir the chili from the bottom before scooping!)

5. Sprinkled diced onion

6. Apply 1 oz. cheese, fluffing it up as much as possible.

How to “Canoe” The key to a successful cheese coney is to steam the buns well, and create what is called a “canoe” before inserting the hot dog and applying the other ingredients. It is called a canoe, because the technique involves shaping the bun like a canoe by not breaking apart the ends—this prevents the excess chili from dripping off the edges.

1. Remove steamed bun and hold in 2 hands like it is a cell phone with your thumbs on top (top = the side that peeles open) and all 8 of your other digits on the bottom.

2. Gently peel the bun apart from the center ensuring that the ends do not tear apart

3. Depress your 2 thumbs deep into the center and sides of the bun to “hollow it out” all the while making sure not to break the ends or bottoms.

Variation(s)

• Chili-cheese sandwich a.k.a. “Phony Coney” - Just remove the hot dog and replace it with ½ oz. cheese in its place, ladling chili and then more cheese afterwards.

The Ways

Ingredients

• 6 oz. – Pasta

• 3 oz. – Sharp Cheddar Cheese (fine, long shred)

• 1 scoop onions (optional)

• 1 oz. Red Beans (optional)

Assembly

1. Flat layer of spaghetti on a plate

2. Ladle 6oz. of chili so it covers all the spaghetti except the outer edges.

3. OPTIONAL STEP - Spread cooked red beans across top of plated spaghetti.

4. Add 4oz. of sharp cheddar cheese (finely shredded) to the top so it looks like a mountain.

5. OPTIONAL STEP - Spread chopped onions across top of chili

6. FINAL step is that you can add oyster crackers and hot sauce. I cover mine in both.

4 way – 3way but add onion on top of the chili and below the cheese.

5 way – 3way but add beans to the chili and add onion on top of the chili and below the cheese.

How to eat it:

We recommend you eat a 3way like a “pie” rather than mix it up. So use a fork to cut and then scoop from underneath as if it were a pie to ensure you get an even bite of the spaghetti, chili, and the cheese all at once.

Hope you enjoy!!

For more lessons on the other menu items email jcv.careerconsulting@gmail.com