12/31/2023 0 Comments Orlando sentinel twitter(Amy Drew Thompson/Orlando Sentinel)Īt least four customers walked out with the giant box during my time in the restaurant, though it was too early to see many takers on the pints of Graeter’s Ice Cream Hunsucker also has for sale. The most “barbecuey” BBQ chip I’ve ever had. The BBQ is the most flavor-packed I’ve ever tasted. You can also grab them in single servings. Those in the latter camp are also greeted by a wall of Bengals-emblazoned boxes, each stuffed with a 1.5-pound bag of hometown favorite, Grippo’s chips. Hunsucker greets folks at the door much of the time, often asking if they are newcomers or perhaps from Ohio. “We were like, ‘if they’re piling that much cheese on it, we’re trying it!'” “We’d seen it on the internet one time,” another said. This one’s the Greek, but outside the more famous coneys and ways, customers can enjoy chili in burritos on sandwiches and over potatoes, among other things. Johnson and another had theirs over a potato. They brought a few more newbies this time. “We heard from coworkers that Skyline Chili was a thing, so we came to try it.” She had it for the first time three weeks earlier. “It’s definitely not the chili I’m used to, but it’s good,” Disney cast member Melisa Johnson told me as she and several co-workers finished their lunches. “Unique” is a word both he and Hunsucker use to describe its flavor. Bengals-branded boxes hide 1.5-pound bags of Grippo’s chips, a Cincinnati fave since 1919. Some save the crackers for the end, mashing them into the juice left at the bottom of the plate with a fork before eating. Others scatter them over the top of their coneys or ways. Some eat them like appetizers while waiting for their food, often showering them with Skyline hot sauce (think Tabasco, with just a little more oomph). If or how one chooses to employ them is a personal choice. You might not be getting your beans or your onions or your cheese.” When you twirl, you can pull out those layers and might only get spaghetti. The spaghetti is soft enough that you don’t even need a knife. “To make sure you get all those layers - especially if you throw beans and onions on - you cut into it like a pie. “The plate comes in layers,” he explains. Five-way, a signature dish with steaming spaghetti, is covered with original secret recipe chili and topped with a mound of shredded cheddar cheese, onions and beans at Skyline Chili in Winter Garden. “It’s probably 80/20,” says Hunsucker, who’s not the food police (he’s just happy you’re here), but the methodology is more about proper ingredient-to-bite ratios than ceremony. Watching a noob twirling a four-way for Ohio natives, I’ve surmised, is something like watching someone eat a New York slice with a knife and fork. “You can make it a four-way or five-way by adding onions or onions and beans.”Īnother nuance: For those in the know, the spaghetti is eaten by cutting. “A three-way is a bed of spaghetti with chili poured over top and freshly shredded cheese on top of that,” Hunsucker explains. It’s the word used to identify that plate of spaghetti that’s got chili and cheese and sometimes more on top of it. Allen Jr./Orlando Sentinel)įans and those familiar know the ways. The iconic Cincinnati brand opened in 1949 and is known for its chili, chili dog and chili on spaghetti combination dishes. Skyline Chili owner Daniel Hunsucker, welcomes everyone to Orlando metro’s first Skyline Chili location in Winter Garden. Guests can get their coneys without cheese or add onions or beans or both. Another hallmark of the Skyline brand is the mountain of finely shredded mild cheddar that comes in 40-pound blocks that staffers chop down and feed into a grater that makes short work of it. “The hot dog flavor is very mild,” Hunsucker notes. Hunsucker’s outpost is a boon for fans who come in droves for chili-slathered, steamed-bun coneys. In Cincinnati, there’s a chili parlor (that’s what they’re called) on every corner, but locally, not so much. Memories Relished: Chicago dogs are universal in construction and nostalgia On trips home, Lyons would always hit Skyline or Gold Star Chili. It is a unique taste, and it gets a lot of unnecessary criticism - but we love it.” “If someone doesn’t like it, that’s okay. “We’ve grown up eating it, but we don’t feel like we need to defend it,” says John Lyons, 74, a Cincinnati native who’s lived in Orlando for 28 years. A 2013 Deadspin article that eviscerated 50 states’ worth of cherished regional foods saved Cincinnati chili as a best-for-last finale, giving what the writer called “abominable garbage gravy” the most real estate of the piece.
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