If you were a Cincinnati Reds fan in the late 80s and early 90s, you had to have heard of Skyline Chili. Invented in 1949 by Greek immigrant Nicholas Lambrinides, baseball fans have a love/hate relationship with Skyline Chili. We heard of it because of Eric Davis and the anchors of the Reds bullpen known as the Nasty Boys: Rob Dibble, Norm Charlton, and Randy Myers. I was a closet Reds fan in 1990.
The 1987 Eric Davis Fleer Rookie Card was one of the prized possessions of my generation. We also chased the 85' McGwire Olympic Card, the 1986 Jose Canseco Donruss Rated Rookie, the 1985 Donruss Dwight Gooden Rated Rookie, the 1986 Topps Traded Bo Jackson Card, and of course the 1989 Upper Deck Ken Griffey Jr. Card.
As for Skyline Chili, you either love it or you hate it. Place me in the 'love camp.'
Skyline Chili is even better the next day baked in a cast iron pan with more grated cheddar and parmesan cheeses. Bake at 400 degrees and finish under the broiler to brown the cheese.
Back to the Haters. Gary Cohen of the Mets Broadcast had this to say last year:
I will make this the day before opening day so it can marinate in the fridge, bring out a pan, bake it with more cheese, and enjoy it as the second course of my Opening Day 2022 extravaganza.
Recipe for Skyline Chili
olive oil
1 onion finely diced
1 green pepper seeded and diced
6 or lots of cloves garlic minced
2 pounds ground turkey (or beef)
2 cups broth
1 15oz can of San Marzano crushed tomatoes
8 oz. can tomato sauce
5 table spoons chili powder
1 tablespoon oregano
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
1/4 teaspoon cayenne
chopped onion, cheddar
Instructions
Saute onion, bell pepper in olive oil until almost soft
add garlic and saute until soft
add ground turkey (or ground beef) and crumble until brown
add broth, tomato sauce, tomato, and spices.
salt and pepper to taste
bring to boil and simmer, 30 minutes.
boil spaghetti until al dente
ladel chili, top with lots of grated cheddar and finely chopped onion.
Next Day
Warm oven to 400 degrees
Put leftover spaghetti and chili into a cast iron pan.
Top with copious amounts of finely grated cheddar and parmesan
Bake until warm throughout
Finish under broiler until cheese is browned and toasty.
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