Good Eats: Cincinnati-Style Chili

This past weekend, Jim and I joined Chris and Mike in traveling to Cincinnati. While there, we took in two Brewers victories, visited the impressive Cincinnati Zoo, and enjoyed the sights. One of items on our "must-do" list (for Jim and I, anyways) was to dine at famous Skyline Chili.

On our way into the city, we noted a Skyline Chili just off the interstate. We stopped to find out just why Skyline is notorius for their chili. I ordered the "Three-Way Chili", while Jim requested the "Four-Way Chili" complete with onions. We were not disappointed. Our chili was tasty, and reminded both of us of my brother-in-law's own famous chili.

We soon discovered that Skyline can be found anywhere and everywhere in the Cincinnati area. Wherever we were, wherever we looked - there was Skyline! We could have eaten Skyline chili at both the zoo and the ballpark. In fact, Skyline Chili, as the official chili of the Cincinnati Reds, is part of the in-game entertainment at Great American Ballpark! Visitors to Great American Ballpark play a "Chili Shuffle" similar to the "Cap Shuffle" played between innings at Miller Park. During the scoreboard game, "I've Got Skyline" (Sung to the tune of "My Girl") could be heard throughout the stadium.

In a tribute to Skyline Chili, today's "Good Eats" recipe is for the Cincinnati-style chili that my brother-in-law, Matt, makes. A hint of cinnamon gives the chili a taste that sets it apart from more traditional chili dishes.

Jim sits down to enjoy his "Four-Way" Chili. Check out all of that cheese!

Mike devours a Cheese Coney (A hot dog covered in chili, onions, and cheese) at the ballpark.

Skyline Chili at the Cincinnati Zoo

Do the Chili Shuffle!

Recipe for: Cincinnati-Style Chili
From: Matt Wirth

Ingredients:
1 lb. ground beef
1/2 chopped onion
2 garlic cloves, minced
2 cans tomato sauce (15 oz.)
2 cans diced tomatoes (15 oz.)
16 oz. can kidney beans in chili sauce
4 teaspoons chili powder
2 teaspoons crushed red pepper
1/2 teaspoon black pepper
1 1/2 teaspoons cinnamon
Elbow noodles
Shredded cheddar cheese
Sour cream
Oyster crackers

1. In a large saucepan, combine ground beef, 1/2 onion (chopped), and minced garlic. Cook until beef is brown and onion is tender. Drain.
2. Put beef mixture in large pot. Add pepper, cinnamon, chili powder, crushed red pepper, approximately 26 oz. tomato sauce, and 26 oz. diced tomatoes. Do not add kidney beans yet.
3. Bring chili mixture to a boil, then reduce heat to a simmer. Cover and simmer for an hour. Stir bottom occasionally or it may burn.
4. After 1 hour, add remaining tomatoes and sauce. Add kidney beans with chili sauce, and cover for 30 minutes more.
5. Serve over noodles and topped with cheese, sour cream, and crackers.