Started by a Greek immigrant in Cincinnati, Nicholas Lambrinides, the Skyline Chili restaurants feature a signature dish of spaghetti with a chili-ish meat sauce on top and then a huge mound of shredded cheddar cheese on top of that.
I know I’ll bring out the Midwesterners waving pitchforks on this, but I say “chili-ish” because if you’re like me and live in Texas, you think chili has no business sitting on pasta, and it should be very meat-chunky (beans are good, too) with liberal use of chili powder.
We have a world-famous chili cookoff in Terlingua, TX where people spend days arguing about all this, in between chewing through their chili concoctions.
However, when an Ohio person says,”This is OUR chili – deal with it,” then you smile, put on the signature bib and order up, especially when it’s your host.
I got the “4-Way,” one of several Ways on the menu that you can order your spaghetti/meat/cheese combo (there is a menu section that says “Ways.”)
A “4-Way” adds diced onions OR red beans, and a “5-Way” is diced onions AND red beans. It was massive, and very tasty, especially since I love cheddar cheese.
A Way can be made vegetarian by substituting black beans and rice for the meat.
A small bowl of oyster crackers also appeared, which is standard at Skyline although I’m used to seeing them with New England clam chowder.
As long as I can get a walk in to burn off such a pile of food, I’m up for any of them!
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