Cincinnati Chili is known nationwide for being a Midwest delicacy. We even have our own “Chili Trail!” However, most non-locals don’t realize how much of an impact Northern Kentucky has had on the history of this Greek-inspired cuisine. The biggest contributor to that history is Dixie Chili. Located just five minutes south of the Ohio River on Monmouth Street in Newport, this neighborhood staple has set a tone of chili excellence for just shy of a century.
One step into Dixie brings the smells of slow-cooked chili and fresh-cut ingredients. The classic atmosphere harkens back to the heyday of diners and drive-ins. Order your food cafeteria-style, pick an Elvis or a Beach Boys song on the free jukebox, and get ready for a meal of a lifetime.
For those of you unfamiliar with the specifics of Cincinnati Chili, here are the two main attractions. "The “3-Way” and the “Cheese Coney." The "3-Way" consists of noodles, chili, and cheese. It can be made into a “4-Way” or a “5-Way” with the addition of pinto beans and onions. The "Cheese Coney" is a hot dog with chili and cheese and the option of onions and mustard.
Cody Pelle
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Another incredible piece of the Dixie Chili experience is the lore. The story goes that Nicholas Sarakatsannis escaped his worn-torn home country of Greece, and made his way to The Bluegrass State and found work at a local chili parlor. His passion for his native cuisine led him to open Dixie’s doors in 1929, and the rest was history!
Each chili parlor has a select number of menu items unique to them and none compare with the Dixie Chili Alligator and their Chili-Cheese Waffle Fries. The Alligator may sound unconventional in this masterpiece, but trust me on this one. Start with a standard hot dog in a bun, add mayo, pickle, and cheese. The result is a much better version of a ham sandwich.
Cody Pelle
Dixie Chili is currently owned by Spiro Sarakatsannis, the last living son of the original founder, Nicholas. Spiro plans to keep the parlor in the family name for generations to come.
Remember when I mentioned that the “Way” counter only goes up to five? Well, Dixie has always been about moving the needle with chili innovations, so a few years back they became the first to introduce the “6-Way.” It comes with all of the ingredients of a “5-Way,” but with the addition of garlic. Perfection.
Have you ever tried Cincinnati Chili? The chili itself can be a polarizing topic, but even if it is not for you, the diverse menu, ambiance, and good company will make this a stop well worth making. See how Dixie compares to the rest of the Cincinnati Chili according to Tripadvisor! Next time you find yourself in Northern Kentucky, make a point to pop into one of the last great mom-and-pop restaurants. For more details check out their Dixie Chili website or their Dixi Chili Facebook page.
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