[Sca-cooks] History of the "stew" that is Chili

freyja freyja7777 at gmail.com
Mon Mar 21 17:49:01 PDT 2011

Interestingly enough, my brother is sending me some "Cincinnati-style
chili" this week, which I know nothing about yet.  Has anyone had


"Cincinnati chili seems to have originated with one or more immigrant
restaurateurs from Macedonia who were trying to broaden their customer
base by moving beyond narrowly ethnic styles of cuisine. Tom and John
Kiradjieff began serving the chili in 1922 at their hot dog stand,
next to a burlesque theater called the Empress, after which their
Empress chili parlor took its name. Tom Kiradjieff invented the style
by modifying a traditional stew and serving it over hot dogs and
spaghetti. The style has since been copied and modified by many other
restaurant proprietors."

Anyone know about a traditional Macedonian stew?


On 3/21/11, Phil Troy / G. Tacitus Adamantius <adamantius1 at verizon.net> wrote:
> On Mar 21, 2011, at 2:45 PM, lilinah at earthlink.net wrote:
>> Anyone know the history of chili, the American dish of beans and/or meat,
>> tomatoes, chili pepper, etc.? On another SCA list i am on, someone is
>> claiming that it derives from Jewish adafina/dafina/tafina
> Frank X. Tolbert's "A Bowl Of Red" is still generally regarded, after nearly
> 40 years (give or take) as the definitive work on American Chili. He seems
> to feel that while there are Meso-American traditions involved, the dish in
> its current form is the joint invention of chuck wagon and prison cooks.
> One has to be really careful about confusing "has things in common with" and
> "derives from"... .
> Adamantius
> "Most men worry about their own bellies, and other people's souls, when we
> all ought to worry about our own souls, and other people's bellies."
> 			-- Rabbi Israel Salanter
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