While we were in Greece, we went to a street cafe in the square and had a dish called Bologneze. As it turned out, we inadvertently found the origin of Cincinnati chili. It was described as: minced meat in a tomato sauce, served over spaghetti. Having grown up near the Cincinnati area, we immediately recognized the flavor at first bite. Years ago I Googled a search for Cincinnati Chili, trying to homemake and duplicate the recipe. I learned it was brought to the Cincinnati area buy Greek immigrants and sold as lunches through street vendors to the local factory workers in the early 1900s. It was a quick, hot hearty meal and became Americanized by adding what was locally convenient. Red beans, onions and cheddar cheese were added and supplemented. Remember in those days there was no convenient refrigeration or microwaves as we now see as common in the workplace. The Bologneze was identical in tased except no beans or onions and the traditional feta cheese was sprinkled in. It was simple, just a diced ground beef tomato paste seasoned with cinnamon, ginger, and whatever they use. We laughed at ourselves and our dinner choice. It was of course, delicious. My wife had a glass of wine and I a local beer, Alpha. We topped the whole late day lunch with an Ouzo. We melted into our seats and contentedly watched the pedestrian passersby, street performers and basked in the afterglow.
