Cincinnati is certainly judged by its chili. Some claim it’s not even chili, but those are just fighting words to natives who have developed the crave. Cincinnati is a long way from El Paso, and its chili is not Tex-Mex style. It is a unique blend typically served as a three-way: over spaghetti and covered in shredded cheddar cheese.
From its 1922 roots with the Slavic-Macedonian immigrant brothers Kiradjieff in a burlesque theater, Cincinnati chili has become a million-dollar industry supporting 250 chili parlors. Many chili parlors have come and gone, but a few familiar names remain: Gold Star, Dixie, Camp Washington, Price Hill and Skyline. Get a taste of their amazing stories in the media kit below… [issuu layout=http%3A%2F%2Fskin.issuu.com%2Fv%2Flight%2Flayout.xml showflipbtn=true documentid=130426133357-1251cddd069f4fe98b8ecbde2239f045 docname=992.1_cincinnati_chili_mediakit username=historypressusa loadinginfotext=The%20Authentic%20History%20of%20Cincinnati%20Chili%20by%20Dann%20Woellert showhtmllink=true tag=authentic width=600 height=464 unit=px]
Dann Woellert is a self-admitted history geek and foodie, tracing his interest in history back to a winning grade school history fair project titled, “Did You Know There Was Once Cocaine in Coca-Cola?” The Authentic History of Cincinnati Chili is his second book with the History Press, having published Cincinnati Turner Societies (read our author interview with Dann here) in 2012. He is a member of the Cincinnati Preservation Association, and for several years was an Architreks Tour Guide. He is active in several regional historical societies, including the Campbell County Kentucky Historical Society. Dann has taken culinary courses in Bologna, Italy, as well as regionally and has eaten many strange foods across the globe on business trips. Dann enjoys culinary trips to wine and bourbon country and is a home craft brewer. He lives within two miles of a Skyline and Gold Star Chili Parlor.