On Fri, 26 Jan 2018 14:24:14 GMT, "l not -l" > wrote:

>
>On 25-Jan-2018, U.S. Janet B. > wrote:
>
>> On Fri, 26 Jan 2018 00:10:00 GMT, "l not -l" >
>> wrote:
>>
>> >
>> >On 25-Jan-2018, U.S. Janet B. > wrote:
>> >
>> >> On Thu, 25 Jan 2018 16:42:33 -0500, jmcquown
>> >> >
>> >> wrote:
>> >>
>> >> >On 1/25/2018 3:41 PM, wrote:
>> >> >> On Thursday, January 25, 2018 at 10:16:15 AM UTC-6, Jill
>> >> >> McQuown wrote:
>> >> >>>>
>> >> >>> Cornbread in any form is great with chili. I do prefer
>> >> >>> the
>> >> >>> cornsticks.
>> >> >>> Have a bowl:
>> >> >>>
>> >> >>> https://s13.postimg.org/h78fj6g07/chili.jpg
>> >> >>>
>> >> >>> Jill
>> >> >>>
>> >> >>>
>> >> >> Save me a bowl!
>> >> >>
>> >> >Will do! Some of it will be portioned out in freezer
>> >> >containers.
>> >> >I'm thinking about something l not -l mentioned the other
>> >> >day.
>> >> > Chili
>> >> >mac. Macaroni topped with chili and cheese. I vaguely
>> >> >remember
>> >> >something like it from the 1980's but can't say I ever made
>> >> >it.
>> >> >
>> >> >Jill
>> >>
>> >> to me, chili mac is onions, bell pepper, ground beef, salt
>> >> and
>> >> pepper
>> >> and some chili powder, a tomato sauce of some sort (cook''s
>> >> choice)
>> >> and, of course, the macaroni. It may be a stove top dish or
>> >> an
>> >> oven
>> >> casserole. Mine is never topped with cheese others do top
>> >> with
>> >> cheese.
>> >At least in much of the midwest, chili mac is a macaroni
>> >pasta,
>> >almost universally spaghetti, topped with chili. From there,
>> >chopped onion and cheese are sometimes added, depending on
>> >preference and a St. Louis variation offered by many diners is
>> >a
>> >la mode (topped with an egg). There are a number of
>> >traditional
>> >variations generally know throughout the midwest: chili 2-way,
>> >3-way, 4-way or 5-way. For details, see the 'The "way"
>> >system'
>> >in the following article:
>> >https://en.wikipedia.org/wiki/Cincinnati_chili
>> >
>> >The chili we n St. Louis is more akin to chili con carne than
>> >Cincinnati Chili and chili con carne is what I always use.
>>
>> In the upper Midwest, the dish you describe was called
>> spaghetti
>> although the meat sauce was not seasoned as chili would be.
>> Janet US
>Here, we have both chili mac and spaghetti with a variety of
>Italian tomato-based sauces. We have a substantial Italian
>community, fed by great Italian restaurants and grocers.

Well, there you go. Where I came from all these foreign foods were
subject to German interpretation ;-)
Janet US