"Since the Kiradjieff brothers started ladling meat sauce over spaghetti a century ago, Cincinnati has gotten creative in serving its famous spiced chili. Parlors pile it on spaghetti with increasingly wild toppings in three-ways, four-ways, five-ways. They slather it on coneys and fries and chili cheese sandwiches. They layer it with lasagna, throw it on goetta, and pour it over corn chips. One thing that never changes: It’s always delicious." - Eater Staff
