The story behind the chili:

 

The first chili parlor opened its doors next to the Empress Burlesque (later named the Gaiety) in downtown Cincinnati in 1922, naming itself The Empress Chili Parlor.  This establishment was owned by Greek Tom Kiradjieff who banked on the city sharing his taste for the unusual blend of spices.  The rest is history.  The original recipe, which has always been mixed secretly at home, was never revealed.  Yet chili restaurants sprang up all over town, including Skyline and Gold Star.  Local chili aficionados developed preferences for their favorites.  Al Heitz, a Camp Washington devotee, liked the old recipe best because it left his lips numb; old timers say that the chilies have indeed “cooled off” through the years.  (There should be a piece of pepper for every serving for absolute authenticity.)  Inevitably, various chili recipes were published in homemade cookbooks.  Recently, a packaged Cincinnati Chili Mix has appeared on supermarket shelves.  Whether the chili is hot or not, Cincinnati prides itself on being a true chili capital.

 

2–3 pounds ground beef
1 quart cold water
1 (6-ounce) can tomato paste
2 large onions, chopped (about 11⁄2 cups)
1 1/2 tablespoons vinegar
1 teaspoon Worcestershire
1 garlic clove, chopped fine
2 tablespoons chili powder
5 bay leaves
2 teaspoons cinnamon
1 teaspoon allspice
2 cayenne peppers (more to taste)
1 1/2 tablespoons unsweetened cocoa
Salt and pepper to taste
1 1/2 pounds cooked spaghetti
1 pound grated Cheddar cheese
1 (16-ounce) can kidney beans
1 onion, chopped fine (optional)
1 box oyster crackers

 

Crumble raw ground beef into water.  Add all ingredients except spaghetti, cheese, crackers, beans, and onions, and bring to a boil.  Stir well, breaking all the meat up before it cooks.  Cover and simmer 2 or more hours, stirring occasionally.  Serve chili over spaghetti in an oval dish—this is called a “2-Way.”  For a “3-Way,” top it off with a pile of grated cheese with a dish of crackers on the side.  To make a “4-Way,” add a spoonful of onions before the cheese is placed on top.  For a “5-Way,” add beans in addition to onions and cheese.  Serve with crackers, if desired.  Yields 8–10 servings.

Note:  May use whole spices tied in a bag:  5 bay leaves, 6 whole allspice, 4 red peppers.

From Best of the Best from Ohio Cookbook (All-New Edition),
Quail Ridge Press [ISBN-13: 978-1-893062-89-4]
Recipe selected from Cincinnati Recipe Treasury