Skyline Chili Recipe
Skyline Chili is the “Official” chili of the Cincinnati Reds, the Columbus Blue Jackets and King’s Island Amusement Park. And for good reason! It’s unique, SECRET, blend of herbs and spices puts it in a class of it’s own. Not California style chili, which contains tomatoes and beans. And not Tex-Mex chili, with big chunks of meat. It’s Cincinnati-style Chili, and you serve it over hot dogs or spaghetti!
Based in Cincinnati, Ohio, the Skyline Chili restaurant chain was established in 1949 by Nicholas Lambrinides, who had just immigrated from Greece. Because the first location had a beautiful, panoramic view of the Cincinnati skyline, the restaurant was named Skyline Chili. By 1953, Lambrinides and his new fangled chili had become such a success that he was ready to open his second location. The business quickly grew and at the turn of the centure, there were well over 100 locations, primarily located in Ohio, but also in Kentucky, Indiana and Florida.
Just like the Colonel’s Famous Recipe, this chili recipe is a well kept family secret. Over the years other restaurants have tried to duplicate it, but no one has succeeded so far. The best guess, though, is that it contains cinnamon and chocolate, two key ingredients in Greek cooking. But no one really knows for sure.
A first time visitor to a Skyline Chili restaurant may be a little surprised when they overhear the regulars ordering Three Ways and Four Ways, and wonder just what they’ve gotten themselves into. Not to worry, though, these are just the traditional names of Skyline’s signature dishes. Here’s a brief rundown that you should carry in your pocket – just in case! Skyline Chili – Menu Translation * Two Way – spaghetti topped with Skyline Chili. * Three Way – spaghetti topped with Skyline Chili and cheese. * Four Way – spaghetti topped with Skyline Chili and cheese and your choice of beans or onions. * Five Way – spaghetti topped with Skyline Chili AND cheese AND beans AND Onions!
Mr. Lambrinides died in 1962 at the age of 82, but his sons continued to operate and expand the company. They retained the original recipe unchanged, though. According to William Lambrinides, “Dad always said, ‘Don’t change a thing with the recipe ” don’t add anything, don’t take out anything, it’s perfect the way it is’.
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