Business

Analysts say Indiana sports betting starts strong

INDIANAPOLIS (Inside INdiana Business) — After one month of legal sports gambling in Indiana, the state gaming commission says bettors placed $34.5 million in wagers, most of that going toward football, which accounts for 60% of the bets placed.

Though sports betting is now legal throughout the state, the Indiana Gaming Commission said northwest Indiana, fueled by the Chicago market, attracted a majority of the wagering.

“Indiana’s sportsbooks are in their infancy, but their ability to capitalize on the Chicago market did not take long to produce dividends,” said Dustin Gouker, lead analyst for PlayIndiana.com, a Las Vegas-based media company that covers the gambling industry. 

More than a quarter of the sports bets in September were placed at Hammond Horseshoe, which took in $9 million, followed by Ameristar Casino in East Chicago with more than $5 million and Blue Chip Casino in Michigan City with nearly $4 million.

Hollywood Casino Lawrenceburg, near Cincinnati, accepted $5 million in bets.

“This is the largest handle we’ve seen in a state’s first month of legal sports betting, and it happened without the benefit of online sports betting, which didn’t launch until October. That is a testament to Indiana’s existing infrastructure,” Gouker said.

For the first month, sports bets were placed in-person. But starting on Oct. 4, mobile sports wagering began operating through two companies.

Analysts said with the addition of more online outlets, Indiana’s handle will likely climb even higher.

“The ability to make online and mobile bets, though, should send the state’s handle into a new stratosphere. Indiana is clearly on a trajectory to become one of the country’s largest legal sports betting markets,” said Kim Yuhl, managing editor for PlayIndiana.com.

With the Majestic Star casinos in Gary set to close next year, replaced by Hard Rock Casino Gary, the operation is not accepting sports wagers.

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How to make Apple Pie Tacos

INDIANAPOLIS (WISH) — It’s dessert … in a taco shell!

Apple Pie Tacos are easy, delicious, and kids love them! 

Apple Pie Tacos

9 soft street-taco shells (see note below)
2 tablespoons raw sugar 
1-1/2 teaspoon cinnamon, divided 
5 ROCKIT® apples, skin left on and diced
2 tablespoon raw honey 
1 tablespoon lemon juice 
2 teaspoons cornstarch 
1/4 cup water, plus more
coconut whipped cream 

1. Preheat oven to 375 degrees. On a plate, sprinkle raw sugar and cinnamon. Gently mix the two together. Spray both sides of the soft taco shells with nonstick cooking spray, then lightly dip both sides in the cinnamon mixture. 
2. Flip a muffin tin over. Place each cinnamon-coated soft taco shell between each of the muffin tins, so that the muffin-tin humps help the taco shell stay in place and formed. Place in the the oven and bake for 10 minutes. Remove and let cool completely. 
3. To make apple filling, combine chopped apples, honey, lemon juice and 1 teaspoon cinnamon in a small saucepan. Stir cornstarch into the 1/4 cup water and add to the saucepan. Heat on medium for about 10 minutes until apples are completely softened and gooey-thick. You may need to add more water — about another 1/4 cup — as the apples cook to create a sauce-like mixture. 
4. Spoon the apple filling into each of the taco shells. Top with coconut whipped cream and a sprinkle cinnamon, or a little granola.  Enjoy immediately! 

Apple Pie Tacos (WISH Photo/Annessa Chumbley)

Note: A tortilla that’s about 3-4 inches across works great. If you need to, you can take a larger wheat tortilla, and cookie-cut it using a 3-4 inch small bowl. 

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