|Alternative names||Cincinnati-style chili|
|Place of origin||United States|
|Region or state||Cincinnati|
|Main ingredients||Ground beef, tomato paste,spices (cinnamon, cloves, allspice and chocolate)|
|Similar dishes||Rochester hot sauce, Hot wiener sauce|
|Cookbook:Cincinnati chili Cincinnati chili|
Cincinnati chili (or "Cincinnati-style chili") is a Greek-inspired meat sauce for spaghetti (Chili Spaghetti) or hot dogs (Cheese Coneys), dishes developed by Greek immigrant restaurateurs in the 1920s. Ingredients include ground beef, stock, tomato paste, cinnamon, other Mediterranean spices and sometimes chocolate in a souplike consistency. Other toppings include cheese, onions, and beans; specific combinations of toppings are known as "ways." While served in many local restaurants, it is most often associated with the over 250 "chili parlors," restaurants specializing in Cincinnati chili, found throughout greater Cincinnati with franchise locations throughout Ohio and in Kentucky, Indiana, and Florida. Each year Cincinnatians eat over 2 million pounds of Cincinnati chili topped by nearly a million pounds of cheese.
The "way" system of ordering
Ordering Cincinnati chili is based on this ingredient series: chili, spaghetti, grated cheddar cheese, diced onions, and kidney beans. The number before the "way" of the chili determines which ingredients are included in each chili order. Thus, customers can order a:
- Bowl: chili in a bowl
- Two-way: chili and spaghetti (also called "Chili Spaghetti")
- Three-way: chili, spaghetti, and cheese
- Four-way: chili, spaghetti, cheese, and onions
- Four-way bean: chili, spaghetti, cheese, and beans (beans substituted for the onions)
- Five-way: chili, spaghetti, cheese, onions, and beans
The 'Three-way' is the most popular order and very few customers order a 'bowl.' Oyster crackers are usually served with Cincinnati chili, and a mild hot sauce such as Tabasco is frequently used as an optional topping.
Origins and history
Cincinnati chili originated with immigrant restaurateurs from the Macedonian region of Greece who were trying to broaden their customer base by moving beyond narrowly ethnic styles of cuisine. Tom and John Kiradjieff began serving the chili in 1922 at their hot dog stand, next to a burlesque theater called the Empress, after which their Empress chili parlor took its name. Tom Kiradjieff modified a traditional Greek dish, speculated to have been pastitsio. He first served it with the spaghetti cooked in the chili but changed his method in response to customer requests. The style has since been copied and modified by many other restaurant proprietors.
Empress was the largest chili parlor chain in Cincinnati until 1949, when a former Empress employee and Greek immigrant, Nicholas Lambrinides, started Skyline Chili. Gold Star Chili came along in 1965, started by the four Daoud brothers who were originally from Jordan. As of 2013 there were over 250 chili parlors in the Greater Cincinnati area.
Besides Empress, Skyline, and Gold Star, there are also smaller chains such as Dixie Chili and Deli and numerous independents including Camp Washington Chili, Pleasant Ridge Chili, Blue Ash Chili, Park Chili Parlor, Price Hill Chili, and the Blue Jay Restaurant.
In addition to the chili parlors, some version of Cincinnati Chili is commonly served at many local restaurants. Arnold's Bar & Grill, the oldest bar in the city, serves a vegetarian 'Cincy Lentils' dish ordered in 'ways.'
Raw ground beef is crumbled in water and/or stock, tomato paste and seasonings are added, and the mixture is brought to a boil and then simmered for several hours to form a thin meat sauce. Typical proportions are 1 1/2 pounds of ground beef to 6 cups of water and 6 oz tomato paste to make 8 servings.
The name "Cincinnati chili" is often confusing to those unfamiliar with it because the term ‘chili’ evokes the expectation of chili con carne. Cincinnati chili is a Mediterranean-spiced meat sauce for spaghetti or hot dogs and is very seldom eaten by the bowl as is typical with chili con carne. It is common for Cincinnatians to describe it starting with, "Well, it's not really chili..." Cincinnati chili is always seasoned with cinnamon, usually contains allspice and cloves, and often contains some combination of cumin, chocolate, paprika, nutmeg, and/or chili pepper. It is normally of a thin consistency, closer to a soup than a stew.The consistency, seasonings, and serving method are more similar to the spiced meat sauces used to top hot dogs in Rochester, Rhode Island, and Michigan than they are to chili con carne.
According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than 2,000,000 lb (910,000 kg) of Cincinnati chili each year, topped by 850,000 lb (390,000 kg) of shredded cheddar cheese.
Cincinnati chili has earned the praise of national food critics Jane and Michael Stern, who declared, "As connoisseurs of blue-plate food, we consider Cincinnati chili one of America's quintessential meals." In 2000, Camp Washington Chili won a James Beard Foundation America's Classics Award.
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- Woellert 2013, p. 25.
- Woellert 2013, p. 5.
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- Woellert 2013, p. 10.
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- Cincinnati Chili: An Homage To Our Hometown Obsession. Cincinnati Magazine. July 1999. p. 43. ISSN 0746-8210.
- "James Beard Foundation America's Classics Award Winners". James Beard Foundation. Retrieved 22 May 2015.
- "Deadspin hates Cincinnati-style chili". WXIX-TV (Raycom Media). October 13, 2013.
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