Chili is a way of life in the Cincinnati region. So much so that Cincinnatians consume more than 2 million pounds of chili each year, topped by 850,000 pounds of shredded cheddar cheese.

 

We all have our favorite "way" to eat this regional dish. It's truly a must-try, and something you won't experience anywhere else. Here's our beginner's guide on all things Cincinnati chili. We know you're going to love it.

 

A family enjoys Cincinnati chili at Camp Washington Chili Parlor
A family enjoys cheese coneys at Camp Washington Chili (photo: John Ciotti)

Chili is done differently in the Cincy Region.

While referred to as "chili", this dish is more of a Greek or Mediterranean stew, with complex and surprising flavors. In place of chunks of meat, bell peppers and sizeable beans, you’ll get sweet and savory soupiness paired with accoutrements like spaghetti, hot dogs, raw onion, oyster crackers and mustard. In place of an overtly tomato-y base, you’ll taste hints of cinnamon, cloves, or allspice.

 

This unique local favorite originally came to the Cincy Region via Macedonian immigrants in the 1920's. Brothers Tom and John Kiradjieff opened Empress Chili Parlor, the first establishment recorded to ever serve Cincinnati-style chili. 

 

Looking for the best chili in town? Be careful who you ask - loyalty runs deep. The classic and ubiquitous Skyline Chili and its rival chain Gold Star Chili are local institutions with locations available throughout the entire region. If you're interested in a more mom-and-pop experience, places like Price Hill Chili, Blue Ash Chili, Camp Washington Chili or Dixie Chili are also beloved by locals. Grab your fork; it’s chili time.

 

A cheese coney and chili spaghetti piled high with cheese, and drink sit on a tray from Dixie Chili
A cheese coney and 3-way from Dixie Chili (photo: Dixie Chili)

How to Eat It

While protocol may vary, here are some tried-and-true guidelines to follow:

  • Poured over spaghetti, hot dog, fries, a baked potato or wrapped into a burrito. Layered with cream cheese and baked into a dip to eat while watching the Bengals or Reds is also acceptable.
  • Heaped with cheese. Like, a lot of it. More than you're prepared for. 
  • With a fork, not a spoon. (And cut the pasta like a casserole. Don’t twirl it around your fork!)
  • With hot sauce. The vinegar-based kind works the best. Proceed with caution!
  • With a side of oyster crackers.

Chili Terms 101

All "3-way" jokes aside, there are many ways to eat Cincinnati chili. Here's a beginner's guide to the local lingo. 

 

2-Way
Chili + spaghetti (also called chili spaghetti)

3-Way
Chili + spaghetti + cheese

4-Way
Chili + spaghetti + cheese + onions or beans

5-Way
Chili + spaghetti + cheese + onions + beans

Vegetarian 3-Way
Spaghetti + black beans + rice + cheese

Cheese Coney
Small steamed bun topped with a hot dog, mustard, chili, onions and cheese. Recommended serving size of at LEAST 2. 

Coney
Cheese coney minus the cheese

Chili Cheese Fries
French fries with chili and cheese

Chili Sandwich
Small steamed bun with chili, mustard and onions

Oyster Bombs
Adding a dab of hot sauce to an oyster cracker


Written by Elizabeth Miller Wood, updated by Laura Barfield.