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Forget the fiery wallop of Texas chili. The Cincinnati-style stuff is subtler and more exotic — each brand has a secret family blend, but most include cinnamon, nutmeg and chocolate.
The seasoning might be complex, but the chili itself is simple: just meat and seasoning. Want onions, beans, hot sauce or crackers? You’ll have to order those separately.
Back in the 1920s, two Madedonian immigrants started making chili with middle eastern spices, then ladling it over spaghetti and topping it with cheese. That’s right — these guys were about 80 years ahead of the whole “ethnic fusion” food craze. The meat, spice and cheese combo was an instant hit, and soon the city was full of “chili parlors” serving two-ways, five-ways, and everything in between.
And no chili meal is complete unless it’s topped with half its weight in finely-shredded orange cheddar cheese. The ideal plate of chili should form a perfect dome on the plate. Our three-way tee honors the condiments and crackers that take a three-way to new heights of caloric glory.
