Цинциннати чили: Спагетти с мясным соусом и специями

Spiced meat sauce used as a topping for spaghetti

Cincinnati chili (or Cincinnati style chili) is a Mediterranean spiced meat sauce used as a topping for spaghetti or hot dogs ("coneys"); both dishes were developed by immigrant restaurateurs in the 1920s. Its name evokes comparison to chili con carne, but the two are dissimilar in consistency, flavor, and serving method; Cincinnati chili more closely resembles Greek pasta sauces and spiced meat hot dog topping sauces seen in other parts of the United States. Ingredients include ground beef, water or stock, tomato paste, spices such as cinnamon, nutmeg, allspice, clove, cumin, chili powder, bay leaf, and in some home recipes unsweetened dark chocolate in a soupy consistency. Customary toppings include cheddar cheese, onions, and beans; specific combinations of toppings are known as "ways". The most popular order is a "three way", which adds shredded cheese to the chili topped spaghetti (a "two way"), while a "four way" or "five way" adds onions and/or beans before topping with the cheese. Ways are often served with oyster crackers and a mild hot sauce. Cincinnati chili is almost never served or eaten by the bowl. While served in many local restaurants, it is most often associated with the over 250 independent and chain "chili parlors" (restaurants specializing in Cincinnati chili) found throughout greater Cincinnati with franchise locations throughout Ohio and in Kentucky, Indiana, Florida, and the Middle East. The dish is the Cincinnati area's best known regional food. In 2000, one local chili parlor was named an America's Classic by the James Beard Foundation, and in 2013, Smithsonian named the same chili parlor one of the "20 Most Iconic Food Destinations in America".

Cincinnati chili originated with immigrant restaurateurs who were trying to expand their customer base by moving beyond narrowly ethnic styles of cuisine. They began serving a "stew with traditional Mediterranean spices" which they called "coneys" in 1922 at their hot dog stand located next to a burlesque theater called the Empress, which they named their business after. Tom Kiradjieff used the sauce to modify a traditional dish, speculated to have been pastitsio, moussaka or saltsa kima to come up with a dish he called "chili spaghetti." and Gold Star (with 89 locations) were the largest Cincinnati chili parlor chains, while Empress had only two remaining locations, down from over a dozen during the chain's most successful period. Chili Time, Orlando based Cincinnati Chili Company, and the Blue Jay Restaurant, numbering more than 250 chili parlors. Outside of Jordan, Chili House as of 2020 had locations in Iran, Iraq, Libya, Oman, Palestine, Turkey and Qatar. In addition to the chili parlors, some version of Cincinnati chili is commonly served at many local restaurants. Arnold's Bar and Grill, the oldest bar in the city, serves a vegetarian "Cincy Lentils" dish ordered in "ways". Melt Eclectic Cafe offers a vegan three way. For Restaurant Week 2018, a local mixologist developed a cocktail called "Manhattan Skyline", a Cincinnati chili flavored whiskey cocktail. The history of Cincinnati chili shares many factors in common with the apparently independent but simultaneous development of the Coney Island hot dog in other areas of the United States. "Virtually all" Cincinnati chili is always seasoned with cinnamon, allspice, cloves, cumin, nutmeg, and chili powder. Many home recipes call for a small amount of dark unsweetened chocolate, The number before the "way" of the chili determines which ingredients are included in each chili order. Some restaurants, among them Skyline and Gold Star, do not use the term "four way bean", instead using the term "four way" to denote a three way plus the customer's choice of onions or beans. Some restaurants may add extra ingredients to the way system; for example, Dixie Chili offers a "six way", which adds chopped garlic to a five way. Cincinnati chili is also used as a hot dog topping to make a "coney", a regional variation on the Coney Island chili dog, which is topped with shredded cheddar cheese to make a "cheese coney". The standard coney also includes mustard and chopped onion. The "three way" and the cheese coney are the most popular orders. Most chili parlors do not offer plain chili as a regular menu item.

Ways and coneys are traditionally served in a shallow oval bowl. and a mild hot sauce such as Tabasco is frequently available to be used as an optional topping to be added at the table.

The name "Cincinnati chili" is often confusing to those unfamiliar with it, because the term "chili" evokes the expectation of chili con carne, Cincinnati chili is a Mediterranean spiced meat sauce for spaghetti or hot dogs, and is very seldom eaten by the bowl as is typical with chili con carne. It is common for Cincinnatians to describe it starting with, "Well, it's not really chili  " The 1991 edition of Joy of Cooking warns "skeptical or puzzled" readers, "We suggest you think of it as a Macedonian Bolognese sauce instead." It is normally of a thin consistency, According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than of Cincinnati chili each year, topped by of shredded cheddar cheese. Overall industry revenues were $250 million in 2014. Anthony Bourdain called it "the story of America on your plate". National food critics Jane and Michael Stern wrote, "As connoisseurs of blue plate food, we consider Cincinnati chili one of America's quintessential meals" and "one of this nation's most distinctive regional plates of food". Huffington Post named it one of "15 Beloved Regional Dishes". In 2000, Camp Washington Chili won a James Beard Foundation America's Classics Award. In 2013, Smithsonian named Camp Washington Chili as one of "20 Most Iconic Food Destinations in America". John McIntyre, writing in The Baltimore Sun, called it "the most perfect of fast foods", and opined that "if the Greeks who invented it nearly a century ago had called it something other than chili, the [chili] essentialists would be able to enjoy it." In 2015, Thrillist named it "the one food you must eat in Ohio". In 2022 the Washington Post called it "a regional favorite worthy of a national stage". It is common for those unfamiliar with it and expecting chili con carne to "scorn it" as a poor example of chili. A 2013 piece published by the sports and culture website Deadspin went so far as to call it "horrifying diarrhea sludge". In 2021, during broadcast of a Cincinnati Reds–New York Mets game, Mets announcer Gary Cohen showed a video of the preparation of a five way, advising, "try it once, and you'll never eat it again." The New York Times in 2017 described one chain's version of Cincinnati chili as "a gummy nest of thin noodles, which were covered by a watery chili, which was in turn covered by rubbery orange confetti that bore a passing resemblance to cheese".

Blues musician Lonnie Mack, who was born and raised just outside Cincinnati, released a guitar instrumental called "Camp Washington Chili" on his 1986 album Second Sight. Country music duo Big & Rich sang about flying through Cincinnati and grabbing a bowl of Skyline chili in their song "Comin' to Your City" on the 2005 album of the same name. Cincinnati chili is used allegorically as a symbol for vapid social interaction and social disconnection in the 2015 animated film Anomalisa, as the main character when on a business trip to Cincinnati is exhorted in multiple banal encounters to try the local specialty. During the 2022 NFL postseason, Cincinnati Bengals fans shotgunned cans of chili for luck or took shots of chili in honor of kicker Evan McPherson, whose nickname is "shooter". Shotgunning cans of chili to celebrate or for luck in sporting events dates back to at least 2018, when a Cincinnati Reds fan used it to celebrate a trade.