On Top of Spaghetti : The New Yorker

Cincinnati-style chili has little in common with the Texas variety except for the ardor of its fans. The core concoction consists of ground beef in a thin, tomato-based sauce that is tangy rather than spicy. (Chocolate is rumored to be a secret ingredient.) In the basic presentation, the chili is poured over slightly overcooked spaghetti and topped with shredded Cheddar cheese; this is known as a "three-way." Adding onions or red beans makes it a four-way; adding onions and red beans turns it into a five-way. There is no such thing as a six-way, although oyster crackers are the customary garnish. Chili and cheese on a hot dog is called a Coney.