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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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