On July 14th, Baseball brings its All-Star Game to Cincinnati, which is Frontgate’s hometown. It’s a homecoming of sorts for the sport – after all, the first professional team was the 1869 Cincinnati Red Stockings, who barnstormed the country and introduced America to the game.
At Cincinnati’s Great American Ball Park, we proudly sponsor the Frontgate Outdoor Luxury Suite – a great spot to watch sluggers belt a ball toward the Ohio River, which lolls just beyond the right-field wall.
The city remains one of America’s best baseball towns. The Reds have won five world championships, including two in the 1970s by the famed Big Red Machine led by Pete Rose, Johnny Bench and Joe Morgan. One of the All-Star Game’s most celebrated moments happened here in 1970, when Rose bowled over catcher Ray Fosse at home plate to score the winning run in the 12th inning.
This marks the fifth time Cincinnati has hosted the Midsummer Classic, and the first in Great American Ball Park, which opened in 2003.
The baseball tradition of a hot dog at the ballpark gets a unique twist here. Cincinnati-style chili, a Greek-inspired meat sauce, is famously ladled on hot dogs and topped with cheese – and the chili/cheese combination similarly tops spaghetti in a Queen City staple.
Add in a craft beer from one of Cincinnati’s burgeoning breweries, such as Rhinegeist or MadTree, and you’ve got some Midwest flavor while you celebrate our national pastime.
Cincinnati Coney Dog
Adapted from Food.com
The Cincinnati Coney is a specially made steamed hot dog in a bun with mustard and secret recipe chili, topped with onions and shredded cheddar cheese.
2 lbs. ground beef
2 cups chopped onions
4 cups beef stock
2 (8 oz.) cans tomato sauce
2–3 Tbsp chili powder
2 Tbsp. apple cider vinegar
2 tsp. Worcestershire sauce
1⁄2 oz. grated unsweetened chocolate
2 tsp, instant minced garlic
1 tsp. ground cinnamon
1 tsp. ground cumin
1⁄2 tsp. salt
1⁄2 tsp. ground red pepper
1⁄4 tsp. ground allspice
1⁄4 tsp. ground cloves
1 bay leaf
10–12 steamed hot dogs
10–12 hot dog buns
Chopped white onion
Finely shredded cheddar cheese
In a skillet, brown ground beef and onion. Drain.
Add beef stock to beef mixture and simmer 10 minutes. Add remaining 13 ingredients, and simmer uncovered one hour.
Remove bay leaf, and skim off extra fat. Serve over steamed hot dogs in buns for coney dogs. Top with plenty of cheese and onion.