The Best Chili in Cincinnati: 10 Restaurants to Not Miss | Eater
"Macedonian immigrant Nicholas Sarakatsannis learned the chili trade in Cincinnati’s first parlor, Empress Chili, before developing his own recipe and starting Dixie Chili across the river in Newport, Kentucky. Today his sons Panny and Spiros Sarakatsannis operate three locations in Kentucky, making 150 gallons of chili a day. The family serves their recipe in the classic ways, but also atop salads, baked potatoes, in soups, and in a six-way that adds fresh-chopped garlic to the typical five-way." - Andy Brownfield
