Spaghetti chili.
— Tom Kiradjieff.
Cincinnati-style chili is a dish as deeply intertwined in it’s respective city’s culture as, one might argue, any municipal cuisine. From humble roots in Greek immigrants setting up small parlors next to theaters in the 1920s, to expansive corporations with dozens of franchises today, the Cincinnati chili industry is unquestionably robust.
Growing up in Cincinnati, I had many experiences with the cuisine of my native city from a young age. I, just as nearly any Cincinnatian will tell you, might as well have chili coursing through my veins. An incredible amount of my formative time has been spent in chili parlors across the city, and I cherish all of my memories in these hallowed halls.
This blog is part lifestyle journal, part homage, part critical review, and most of all, part love-story. In these (electronic) pages, I will be recounting my experience attempting to visit as many Cincinnati-style chili parlors in the tri-state area as possible. I will also include a review and reflection of each business – regarding both its atmosphere and its food; you will find the current power rankings in the Power Rankings tab.
The Great Cincinnati Chili Tour 