The History of Cincinnati Chili
Cincinnati has a long association with chili. Besides the fact that chili powder was first developed by a resident, the concept of Cincinnati Chili was developed in 1922. The key component of Cincinnati Chili is the fact that traditional chili is placed on top of spaghetti to make a meal known as the "Two Way." A number of additional ways to create the dish exist, many of which are explored in a yearly festival in the city. Does this Spark an idea?
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Chili Powder
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In 1890, DeWitt Clinton Pendery developed the first known mixture of chili powder in Cincinnati, Ohio. Called "Chiltomaline," he mixed chiles, cumin and oregano. Later, he traveled to Fort Worth, Texas, introducing the mixture to towns along the way.
Creation
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In 1922, Tom Athanas Kiradjieff, a Macedonian immigrant, arrived in Cincinnati. He opened a stand that sold Greek stew and hot dogs. When the stew failed to attract business, he added chili powder and ground beef and served it over spaghetti. The mixture was a huge success and the basis of Cincinnati Chili.
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Coney Dog
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Around the same time, the Coney Dog was also developed by Kiradejieff. On his way to Cincinnati, he stopped by Coney Island in New York and attempted to duplicate the hot dog popularity he saw there. Adding mustard, chili and cheese, the Coney Dog is highly popular.
Types
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Over the years, Cincinnati Chili developed into more elaborate concoctions. "Two Way" means the chili on top of spaghetti. "Three Way" adds cheddar cheese to the mix. "Four Way" adds onions. "Five Way" tops it off with beans. Most are served with oyster crackers.
Festival
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Since the later half of the 20th century, Cincinnati has hosted a yearly festival called the Goldstar ChiliFest. The festival lasts two days and chili consumption usually averages around two million pounds.
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References
Resources
- Photo Credit TheDapperDan; Public Domain; Wikimedia Commons
