Cincinnati-Style Chili – You Have to try it…twice!

Cincinnati-style chili. You either love it or hate it.  You’re Addicted or Repulsed.  But one thing is certain: You can’t have an area to talk about the Cincinnati lifestyle and not mention Cincinnati-style chili.

I grew up thinking “chili” as in “Tex-Mex” or Texas style chili. A big ole’ bowl of chili pepper spiced ground beef, onions, kidney beans, tomatoes. Pile on the cheese and hot peppers. When I was about 11 years old and needed to earn my Girl Scout Cooking Badge, I flipped through my mom’s circa 1960’something Betty Crocker cookbook, and found a recipe I thought my family would go for.  Chili-ghetti it was called. Basically, make the beef, beans and onion tomato-based sauce, and serve it on spaghetti. It was a hit, even with my twerp little brothers.

When I first move to Cincinnati in 1988, a co-worker suggested Skyline for lunch. I wrongly assumed it would be similar to the Chili-ghetti I so proudly served.  She warned me that most people don’t like it at first. I didn’t. “You have to try it a second time” she said, “… it takes getting used to.”  She was right. I’m hooked.

Now, for something different: Cincinnati-style chili.

Don’t think Tex-Mex, think Greek.  Cincinnati style chili recipes are all based on what might be considered a Greek version of spaghetti.  Spices like cinnamon, cloves, and rumors of chocolate, are woven into the closely guarded secret recipes of each of Cincinnati’s old chili parlors.  Pile the chili on a hot dog or spaghetti, serve with soda crackers and hot sauce, and you now have a regional delicacy!  Cincinnati is the Chili Capital of the World, with bragging rights to more chili parlors per capita than anywhere else you will ever live.

You need to learn the lingo if you’re going to be mistaken as a Cincinnati native.  A 3-way is the sauce, spaghetti and generous heap of cheddar cheese.  A 4 – way: sauce, spaghetti, cheese, and your choice of beans or onion.  A 5-way is the base, plus onions and beans. Definitely my favorite. Hot sauce and soda crackers are a must.  Of course, the sauce can be found in burritos, on salads,  or on top of hot dogs then topped with cheese.  (I watched Randy eat 4 of those one day, I promise) A Greek salad with feta cheese and kalamata olives makes a great side too.

 By the way, you don’t “twirl” the spaghetti, you cut. I don’t know, it’s some kinda’ rule. Rule breakers will be quickly admonished by the seasoned Cincinnati-style chili connoisseur.

A couple of the most popular chains are Skyline and Gold Star.  Skyline Chili opened in 1949. The first restaurant strategically overlooked the Cincinnati skyline. Skyline products can be found in groceries and Skyline Dip is a staple at “bring an appetizer” parties all over town.  Gold Star Chili was opened in 1965 by 4 brothers who scraped together $1200 to open their first restaurant, Hamburger Heaven, in the Mt Washington area. On the menu was their Greek inspired chili. They “tweaked” the recipe until they had a hit. The brothers renamed the store Gold Star and opened 2 more restaurants within the year!

Independent or small chain parlors are a hit here too.  Price Hill Chili is a west side landmark, family owned.  Big specialty sandwiches, tasty appetizers, and salads are on the menu. But it’s all about the chili that gives this Cincinnati establishment its name.

Pleasant Ridge Chili is known for its late night dining. Open until the unreasonable hour of 4:30 am, you know they are competing for the attention of the White Castle and all night pancake house crowd. They probably win.

Empress Chile has 3 locations, including one in Alexandria, Ky. On the Ohio side of the river, you’ll find Empress on Vine Street and Rapid Run Road.  Milk shakes, good looking salads, and a popular baked potato entry topped with the sauce. I can’t say I’ve been to Empress, but I hear nothing but good things. Give it a try in my stead.

Randy raves about Dixie Chili.  Established in 1929, “Papa Nick” opened Newport, Kentucky’s first chili parlor. Remember the lingo? 3 –way, 4-way, etc?  At Empress, they offer a 6 – way that include chopped garlic. I’m willing to bet that’s good.

Now my favorite: Blue Ash Chili. Established in 1969, this chili parlor is like entering a ‘50’s diner complete with celebrity photos and the tempting desserts under glass on the counter. Have the carrot cake. Our office is close enough to Blue Ash Chili that whenever we have a team meeting of The RealCincy Group, we look for an excuse to make it a late lunch or early dinner at Blue Ash Chili.  Their 6 –way adds jalapenos to the 5-way base. Incredible! The double and triple decker sandwiches could feed a small army. They have a gyro served on a grilled pita with onion, tomato and tzatziki sauce that I want to try. Problem is, I can’t go in there and NOT get a 5 –way or 6-way. What’s a girl to do?  Be sure to play the Spin to Win game on their website. Maybe you’ll win a freebie.

There are small, local parlors dotted throughout the Greater Cincinnati area. No doubt, wherever you decide to live in the area, there will be a Cincinnati-style chili parlor right around the corner. Give it a try. Then try it a second time….it’s take some getting used to.