Talk:Cincinnati chili

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Cincinnati chili received a peer review by Wikipedia editors, which is now archived. It may contain ideas you can use to improve this article.

Cincinnati chili has been listed as one of the Agriculture, food and drink good articles under the good article criteria. If you can improve it further, please do so. If it no longer meets these criteria, you can reassess it.

Article milestones
Date	Process	Result
August 28, 2015	Good article nominee	Listed

A fact from this article appeared on Wikipedia's Main Page in the "Did you know?" column on September 9, 2015.

The text of the entry was: Did you know ... that Cincinnati chili (pictured) is not actually chili?

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Information that may be added

I am reading Food and Culture: A Reader. On pages 389 and 390 Jeffrey Pilcher is writing some material that I believe may be relevant to contextualize Cincinatti chili, although I'm not sure how best to integrate it. I'll leave it below.

Pilcher writes that at the end of the 20th century, Mexican food in America was considered delicious but unhygienic (both because of dirt contamination and because it was made by Mexican women – contamination being "gastrointestinal and racial"). Pilcher says these attributes created business opportunities for non-Mexicans, and as a result chilli spread across America, forming localized variants, of which Cincinatti chili was "the most distinctive local version". Others included chili mac in Memphis and coneys in Ohio and Michigan. With this spread, chili became understood as created by chuckwagon cooks rather than Mexican women.

It can be cited as: Pilcher, Jeffrey M (2019). ""Old Stock" Tamales and Migrant Tacos: Taste, Authenticity, and the Naturalization of Mexican Food". In Counihan, Carole; Van Esterik, Penny; Julier, Alice P (eds.). Food and Culture: A Reader (4th ed.). New York & Oxford: Routledge. pp. 389–390. ISBN 978-1-138-93057-5.

Rollinginhisgrave (talk | contributions) 12:23, 10 April 2025 (UTC)[reply]