Outside of the state of Texas, Cincinnati, Ohio is the most chili-crazed city in the United States. Cincinnati prides itself on being a true chili capital, with more than 180 chili parlors. Cincinnati Chili is quite different from its more familiar Texas cousin, and it has developed a cult-like popularity. What makes it different is the way the meat is cooked. Cincinnati Chili has a thinner consistency and is prepared with an unusual blend of spices that includes cinnamon, chocolate or cocoa, allspice, and Worcestershire. This is truly the unofficial grub of Cincinnati.
The people of Cincinnati enjoy their chili spooned over freshly made pasta and topped with a combination of chopped onions, shredded Cheddar cheese, refried beans or kidney beans, and crushed oyster crackers. If you choose “the works,” you are eating what they call Five-Way Chili. Make sure to pile on the toppings – that’s what sets it apart from any other chili dish. To test a restaurant for authenticity, ask for a Four-Way. If the server asks you whether you want beans or onions, you know this is fake Cincinnati chili, since Four-Way always comes with onions.
History: Macedonian immigrant Tom Kiradjieff created Cincinnati chili in 1922. With his brother, John, Kiradjieff opened a small Greek restaurant called the Empress. The restaurant did poorly however, until Kiradjieff started offering a chili made with Middle Eastern spices, which could be served in a variety of ways. He called it his “spaghetti chili.” Kiradjieff’s “five way” was a concoction of a mound of spaghetti topped with chili, chopped onion, kidney beans, and shredded yellow cheese, served with oyster crackers and a side order of hot dogs topped with more shredded cheese.
Check out another delicious version of Cincinnati Chili.
Cincinnati Chili Recipe – How To Make Cincinnati Chili:
Comments from Readers:
I’m from Cincinnati and my Grandmother worked at the Empress restaurant when she was young. She got the original recipe for Cincinnati chili from the owner’s wife. When my Grandma died, my Dad gave me her recipe box and there it was, the Original Cincinnati Chili Recipe. The recipe you have is not quit correct, as the original recipe does not have cumin or cocoa in it, but had bay leaves.
Oh, and another thing, it was originally just called 3-way. That meant that it could be ‘used’ three ways.
1. On hot dogs.
2. Over spaghetti. – And YES, you HAVE to put the oyster crackers on top of the spaghetti.
3. With added beans, as a bowel of chili.
Over time people changed it to mean what ‘topping’ they wanted on it. I moved from Cincinnati to Florida when I was very young and the two things I missed the most were 3-way and White Castles. I can make the 3-way, but there’s no substitute for the real thing when it comes to White Castles. When my Dad visits, I make him bring me a bag of 24. – Sindi Holmlund
I lived in Cincinnati all my life. I learned the “secret” of making Cincinnati Chili. One very important thing is – never brown the ground beef and don’t put onion in the mix. The onions are saved to put on top. The ground beef is mixed with the ingredients plus water and boiled for several hours. Also use tomato paste instead of tomato sauce. Thanks for your great recipes – Laura Madigan
Another secret for making your Cincinnati Chili even more authentic is to put the ground beef in a food processor and get it very finely chopped before boiling. When finished the chili should be a bit watery – this is where the Oyster Crackers come in. – Paul Hoernes
Categories:Beef Casseroles Beef Chili Recipes Chili Recipes Dinner Great Lakes Soups and Stews HIstory