The name “coney” points to the New York origins of the dish. As noted in The Great American Hot Dog Book by Becky Mercuri, the Coney Island Chamber of Commerce banned the use of “hot dog” to describe sausages, due to a negative association with dog meat. Many turn-of-the-century immigrants who passed through New York referred to the emulsified, encased meat solely by that name.
Another distinctive feature of Cincinnati chili is that it’s most often served on spaghetti, along with a generous helping of bright yellow shredded cheddar cheese. The chili follows a specific serving style, referred to by locals as “ways,” ranging from one to five. One means just chili; two means chili and spaghetti; three means chili, spaghetti, and cheese; four means chili, spaghetti, cheese, and beans or onions; and five means everything, including both beans and onions. In keeping with the hyper-regimented ordering style, there are other rules, including how the chili should be served (on an oval plate); how to eat it (one among many: use your fork to cut, not twirl, the spaghetti); and the necessity of developing your own style over time.
