There was a bar on Akron’s south side that served four-way chili. Back in college when we got the late-night hungries, we’d go to this bar. It was in a sketchy neighborhood, so the more guys the better.
That was my first exposure to four-way chili. The bar owner must have been from southwest Ohio because if you want chili served over spaghetti and sprinkled with cheese, Cincinnati is its home. Add beans or onions to make it four-way.
Now, when my wife makes a pot of chili she exclaims, “You want this served over what?”