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In business for nearly 85 years, Real Chili was founded by a man named Francis Hosch, and reportedly only three people alive today know his recipe for his rich and crumbly beef chili.Order the Marquette Special and you’ll get a bowl of spaghetti topped with beans and his famous chili (we hear unsweetened chocolate is a component), finished off with sour cream and a pile of shredded cheddar.But ask around, and plenty of people will tell you that Blue Ash is the place to go, chain or otherwise.There’s a specific way of ordering your chili in this town: Two-way is a bed of spaghetti topped with beefy, umami-rich chili (made with a bevy of spices including cocoa, allspice, cumin, and chili powder); three-way adds cheddar; four-way adds onions or beans; and five-way adds both beans and onions, while six-way adds fried jalapeño caps.A Cincy classic since 1969, Blue Ash has three locations in town as well as a roving food truck.At this neighborhood gem specializing in down-home Southern comfort food, the chili is unlike any you’re likely to try anywhere else.Served over spaghetti and beans, it’s available in mild, medium, hot, or extra hot varieties.There are hundreds of chili parlors in Cincinnati, and most of them are chains of varying quality.
Founded in 1909, Dew Chili Parlor recently relaunched after a 20-year hiatus without missing a beat.A well-made bowl of chili is a timeless American classic with nearly universal appeal, and we tracked down the restaurants that are serving America’s 25 best variations.The celebrity (and presidential) photos on the wall are clear indications of Ben's Chili Bowl's city landmark status, but the continuous lines out the door (and its election to this list) are evidence that the restaurant's chili cheese dogs are some of the best in the country.Made with a closely-guarded secret recipe, it’s rich, comforting, supremely beefy, and unlike any other game in town.A certifiable San Francisco institution, this old-school bar and restaurant has been in business since 1947 and is best known for its inexpensive sandwiches and blue-plate specials. Chunks of rich and slightly gamey buffalo are spooned over a plate of rice and topped off with a rich and satisfying sauce. This legendary bar in New York's East Village may be best known for its stunning longevity (it opened in 1854 and has barely changed since) and its beer selection (light or dark — that's it), but its food options, displayed on a small chalkboard behind the bar, shouldn't be overlooked.