[This was split by the moderators from a thread "Cincinnati Chili" on the Midwest board http://www.chowhound.com/topics/30780... ]
Skyline has sometimes been described more as a "condiment" than as a beefy, beany, tomatoey mess like texas chili. I love skyline and have a wicker clothing hamper full of cans of it, that I replenish with trips to Cincy taking empty suitcases outbound and cases from Krogers on the return.
I don't eat it like a big pot of chili, but instead use it like this (add your own variations):
* Heat up some frozen beef&cheese taquitos and smother them with Skyline chili and then reheat; you will never look back;
* Heat up some vegetables (e.g., okra, red peppers, sweet corn, onion) then stir them into polenta from an easy-to-use tube, then re-heat with Skyline chili and top off with goat cheese and sharp paprika (goat cheese goes FABULOUSLY with Skyline);
Skyline is indeed not "chili" like out of a Hormel can. It is a magnificently sublime substance that can be added in careful, measured amounts to substances like chevre, corn tortillas, zesty veggies, cheddar cheese, alfredo & white sauces, et. al. to yield something wildly satisfying. I grew up in Wisconsin, and only got hooked on Skyline on a couple rare trips to Cincy a decade or more ago, and now can't live without it.