When Chris Serena had Cincinnati chili for the first time, he was not a fan. Growing up in Dayton, Ohio, Cincinnati-style chili was everywhere, slathered over spaghetti everywhere from dinner parties to restaurants, but he never really fell for the intricately-spiced meat sauce until he moved to Oregon. “When I was a kid, I really wasn’t into it — I had really bland taste,” Serena says. “I tried making it in my kitchen (as an adult) and went, ‘Wow, this is awesome.’”
For those unfamiliar, Cincinnati chili is a far cry from the chili spotted in diners and homes across Texas and the Southwest. Developed by Macedonian immigrants in
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