Cincinnati Style Chili...

Husband's most requested item for dinner during Football and Hockey season is Chili. Cincinnati style Chili, in particular.

Cincinnati Style Chili was developed by the Macedonian immigrant Tom Kiradjieff in 1922. With his brother, John, Kiradjieff opened a small Greek restaurant called the Empress. At first, the restaurant did poorly until they started to offer 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. If you have been to Cincinnati, I'm sure you have noticed that there is a chili parlor in every street corner and shopping center. This is really true for most of Ohio.

When Husband takes us back home(yes he is a Buckeye), I am able to eat chili every time husband wants to, which is pretty much everyday. With this style of chili the meat is offered separately which is perfect for vegetarians. Our version of the Cincinnati Style chili will include 3 kinds of beans and we omit the cinnamon. We will serve it with the spaghetti and the cheese but unlike Kiradjieff, no hot dogs. We will also leave it up to you to add the onions, the oyster crackers(yuk! I can't get used to this one), and the sour cream. If you feel a little ambitious, you might want to try it with some chopped cilantro, chopped fresh tomatoes, and fresh jalapeno and that we are going to call "Ezie Style" Chili!

We hope you enjoy this weeks menu as much as we enjoy preparing them for you.


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