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A genre of chili local to Cincinnati, [Ohio] and its suburbs in Newport and Covington, Kentucky. Developed by Greek immigrants in the early 1920s, it is a variation of a Greek meat stew. It generally includes some ingredients unusual to chili such as cinnamon, nutmeg, allspice, cocoa and a touch of vinegar. The first Cincinnati Chili was Empress, which is still a small but vital chain but the most popular/widespread chains are Skyline and Gold Star. Dixie Chili is based in Newport, Kentucky. The chili is served two-way, three-way, four-way and five-way with the addition of spaghettti, cheese, onions and beans and [oyster crackers] and hot sauce are expected gratuitious condiments [on the table] or by request. Frozen, canned and kits in spice packs are sold at Kroger and other Upper South grocery emporiums.

This genre of chili is rightfully more of a spaghetti topping or sauce than it is a traditional chili and has an addictive quality. It's also a popular late-nite after-bar food in the area along with [White Castle] hamburgers.

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