I first learned about this unique way of preparing and serving this style of chili while traveling across the state of Ohio. There is a chain out there called Steak and Shake. Their featured entree is called Chili Mac or Skyline Chile, and it is served 5 different ways.
1 way: just the chili
2 way chili, served over spaghetti
3 way: chili , spaghetti and shredded cheese
4 way: chili, spaghetti, shredded cheese and chopped onions
5 way: chili, shaghetti, shredded cheese, chopped onions, and beans
What makes this style of chili so unique is the ingredients. This style of chili is nothing like my signature chili or any other standard recipe. It’s unique ingredients and spices make it a different yet awesome combination which is outstanding. The secret to getting the texture right on this dish is to get the ground beef as fine as possible. This is done by soaking the ground beef in water before starting the cooking process.
1 package of spaghetti noodles
2 lbs of ground beef
1 clove of garlic minced
1 cup of root beer
1 medium onion diced
1 green pepper diced
1 large can of crushed tomatoes
1 tablespoon of unsweetened cocoa
1/4 cup of chili powder
1 teaspoon of cayenne powder
1 teaspoon of allspice
1 teaspoon of cinnamaon
1 teaspoon of nutmeg
1 teaspoon of cumin
1/2 teaspoon of coriander
1/2 teaspoon of ground cloves
1 teaspoon of redwine vinegar
2 tablespoons of worcestershire sauce
For the toppings:
1 can of beans
In seperate pot or mixing bowl soak the ground beef in water for 10 to 20 minutes. In large pot or dutch oven, heat some oil and add the chopped onions, green pepper, and garlic until soft, about 5 minutes. Add the ground beef after you strained it. The meat should be now very fine in texture. Add unsweetened cocoa, chili powder, cayenne pepper, allspice, cinnamon, nutmeg, cumin, coriander, and ground cloves. Let this combination simmer about 5 minutes. Add crushed tomatoes, root beer, redwine vinegar and worcestershire sauce and cook until its thickened yet still soupy, about 20 minutes. In seperate pot, boil the spaghetti noodles, strain and serve on seperate plates. Top with the chili and add the desired toppings you wish to make it any of the 5 ways you like. In a salute to the city of Cincinnati …… CHEERS !!!!
There is nothing more mouth watering than a piece of juicy prime rib !!! I get a whole piece of rib roast and cook it on my grill. It’s easy and for special occasions it is awesome !!! The most important thing when cooking prime rib is to let it get to room temperature before cooking it and letting it rest before slicing it.
1 large USDA Rib Roast
4 cloves of garlic crushed
2 tablespoons of fresh chopped rosemary
2 tablespoons of kosher salt
2 tablespoons of ground black pepper
1/4 cup of olive oil
Let roast sit until room temperature, in seperate mixing bowl combine garlic, rosemary, salt, pepper and olive oil. rub the roast all over with the spice mixture. Let sit at room temperature for 1 hour. Heat grill and get good and hot. Place meat on grill and rotate every 30 minutes. Continue until the meat thermometer reads 125 degrees for medium rare, about 2 hours. Take the meat off the grill and wrap in tin foil for abou 10 minutes. It’s now time to cut and serve, absolutely delicious, CHEERS !!!!
We have a family tradition on Friday nights. At the Benda residence it’s known as Friday Wing Night. I have fixed my way of making wings for many people and everyone that has had them say they are the best they have ever had. Funny thing about it is the way I cook wings is so simple. The secret to great wings is making them crispy and use an outstanding sauce. You can use any sauce you like but the favorite in our house is Nancy’s Hot Sauce. Places like BuffaloWild Wings don’t bread their wings which I think sets my wings apart from theirs. I simply flour them before frying. The only thing missing is a tall cold glass of cold beer to go with them.
Chicken wings separated.
All purpose flour
Separate wings with sharp knife at the joint. Put flour in a mixing bowl or in a large freezer bag. Coat wings in flour. Fill large skillet about half way to the top with peanut oil. Heat until oil is hot and put wings into pan. Cook until golden brown. Remove from pan, put wings in mixing bowl. Put desired amount of sauce over the wings and mix evenly. Take wings from mixing bowl to serving plate. Serve with ranch or blue cheese dressing, and celery. All you need now is a nice cold beer to wash them down, CHEERS !!!
This is a guaranteed recipe that will give you the authentic fall off the bone smoked ribs. The secret to making awesome ribs is the prep and the cook time. You need a good rub to let them get good and seasoned and of course preparing your smoker is key. You have to cook them 3 hours minimum and 4 to 5 hours for the larger ribs (St Louis Cut). You need to set up your smoker with what is called a 2 zone or indirect heat. I have a large rectangular smoker where I heat the coals and put them on 1 side creating the heat and put my ribs on the other side in the indirect heat. You want the temperature inside the smoker to be about 225 degrees. The other key to a successful rack of ribs is using good hickory smoking chips. You soak the chips in water and put them over the coals and smoke for only about 45 minutes total. You don’t want to over smoke the ribs. You just want to smoke them enought to get a good smoke ring on them. Remember, the key to anything you cook on a smoker is low and slow. Its very important to remove the membrane before preparing your ribs. This is the thin skin on the back of the ribs. If you don’t your seasonings will not soak into the ribs.
Rib Rub Ingredients:
1/2 cup brown sugar
1/4 cup paparika
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon allspice
2 tablespoons black pepper
2 tablespoons cayenne pepper
Mix ingredients together and rub all over the ribs. Wrap in tin foil or clear wrap and let sit over night in refrigerator.
Prepare your smoker so it is close to 225 degrees. If using a gas grill only light the side burners and leave the middle for the ribs. Place the ribs in the smoker and let them go low and slow. The last hour you can start to glaze with your favorite barbecue sauce and add the wood chips. My favorite is Stubbs Original. Your ribs when done should have an internal temperature of about 165 degrees. After your ribs are done you should remove and let them rest about 10 to 15 minutes before cutting them apart.