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Restaurant Wed Dec 05 2007
Get your head out of the gutter.
I'm referring to Cincinnati chili--an almost sauce-like chili that consists of finely ground beef and a blend of spices. And while I've lived in Chicago my entire life, Cincinnati's chili holds a special place in my heart (and I don't mean in the form of cholesterol).
If you're not familiar with Cincinnati chili, you should know that it's not your average chili. It's served on top of spaghetti and topped with a huge portion of shredded cheddar cheese (3-way, the classic) and onions (4-way) and kidney beans (5-way). And to Cincinnatians, chili is no joke. According to the Greater Cincinnati Convention and Visitors Bureau (as posted on Wikipedia), Cincinnatians consume more than two million pounds of chili each year. That's a lot of chili.
I recently heard a rumor about a Cincinnati native who was planning on bringing some of that chili-love to Chicago in the form of a restaurant named Cinners. But much to my dismay, the restaurant--which will make Lincoln Square its future home--still isn't open, but they do have a website. Until then, I'll continue to make my own using chili seasoning packets that I pick up during trips to Cincinnati to visit family. Not planning on visiting Cincinnati? Order your own and try it for yourself.