Cincinnati chili

Cincinnati chili is a Mediterranean-spiced meat sauce used as a topping for spaghetti or hot dogs ("coneys"); both dishes were developed by the immigrant Greek community in the Cincinnati area in the 1920s. It is commonly served in most chili parlors, though it is also used in some other types of restaurants in the Cincinnati area.

History

Cincinnati chili originated with immigrant restaurateurs from the Macedonia region who were trying to expand their customer base by moving beyond narrowly ethnic styles of cuisine. Tom and John Kiradjieff, who created Skyline Chili, one of the most famous Cincinnati chili parlors, began serving this style of chili in 1949.

Ingredients and preparation

The unique flavor of Cincinnati chili comes from its blend of spices that includes sweet spices such as cinnamon, nutmeg, allspice or chocolate. It is commonly served over spaghetti or hot dogs, with oyster crackers on the side. The chili is used as a topping and is traditionally served in a specific way, known as "ways."

Ways

Cincinnati chili is unique in that it is often served in a distinctive manner, known as "ways." These include:

• Two-way: spaghetti topped with chili
• Three-way: spaghetti, chili, and cheese
• Four-way: spaghetti, chili, cheese, and onions
• Five-way: spaghetti, chili, cheese, onions, and beans

Reception and popularity

Cincinnati chili is a popular and beloved dish in Cincinnati, with more than 250 chili parlors. It has also gained attention outside the local area, being featured in food shows and national publications.

See also

• Skyline Chili
• Gold Star Chili
• Chili dog
• Chili mac

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