My grandmother had a recipe for it. She'd make it on chilly days here in Chicago when the days were short, and she and I were the only ones in the house. I never watched her when she made it, but I could smell the ingredients from the den. Chili powder, onions, beans, angel hair pasta, tomato sauce, seasoning salt. She put all those things together to create the most belly-filling bowl of yum ever. Sprinkle some sharp cheddar cheese on top, crush some saltines in the bowl, and it's a meal.
So, of course there's a fondness for the meal. It combined so many yummy things to become an artery-clogging affair of savory and slightly spicy flavors to a young child. It was a finger-lickin' delight that few eateries could master. It was nana's touch that made it all the better. I guess that's why I was delighted when my dad told me he found a frozen SC meal for me to try.
It's by this company/franchise called Skyline Chili. It's a spin on Cinci chili con carne, and the establishment it hails from is actually a pretty famous place. I don't have anything against the company. I just....don't like the overbearing secret seasonings (which, according to one article, aren't exactly so "secret"). I feel like if they weren't so powerful, I might have enjoyed the dish a bit more.
Let me put it this way--there are some meals you regret nuking in the microwave. This is one of them. I'm guessing it's how they made it. Sometimes your favorite dish can quickly become the least favorite when an eatery or company puts their own spin to it. The spices, the sauce, even the meat changes things up. It's not like every part of the dish was bad, but the overwhelming taste of the seasoning reeeeeally made it taste...er...not-so-good. If that's part of the recipe formula, then I don't expect it to be changing anytime soon. It simply did not agree with my tastebuds.
Would I buy it again? Probably not. The overpowering taste of seasonings took away from the experience of the pasta, sauce, and meat. Adding cheese and my own desired hot sauce didn't help that much. It seems as if I'd be better off learning how to make my own version. (Which, technically, would not be the well-known Cinci chili.)
If you're interested in trying the chili for yourself, hit up the website and see if it's at a grocer near you.