A pot of chili (I don't care what anyone else calls chili, mine contains
tomatoes and beans). I'm also baking some cornsticks to go with it.

Jill

On 2018-01-24 12:50 PM, jmcquown wrote:
> A pot of chili (I don't care what anyone else calls chili, mine contains
> tomatoes and beans).Â* I'm also baking some cornsticks to go with it.
>

Sounds good. I picked up some cheese and spinach canneloni at Costco the
other day. I am going to make up some pasta sauce for them and have them
for supper tonight.

On Wednesday, January 24, 2018 at 12:50:43 PM UTC-5, Jill McQuown wrote:
> A pot of chili (I don't care what anyone else calls chili, mine contains
> tomatoes and beans). I'm also baking some cornsticks to go with it.
>
> Jill

Sounds good. I've been thinking for some time of making chili. Mine
has tomatoes but no beans.

I'm marinating a flank steak with a paste of

2 teaspoons tomato paste
2 teaspoons Thai fish sauce
1.5 teaspoons kosher salt
0.5 teaspoons garlic powder
0.5 teaspoon onion powder

It's supposed to be wiped off the steak prior to grilling,
but we love salty stuff, so it's just going on the grill
with whatever sticks to it (and doesn't stick to the
Saran wrap in which it's currently swaddled).

Boiled new potatoes and a tossed salad.

DH loves that steak and tonight's meal is by way of apology for
last night. I grilled skinless, boneless chicken breasts. Mine
was sliced and put on a salad with sun-dried tomatoes and a
balsamic vinaigrette. I looked over at him and he had his
speared on a fork, eating it plain like a proteinaceous popsicle.

Cindy Hamilton

On Wed, 24 Jan 2018 19:53:20 GMT, "l not -l" > wrote:

>
>On 24-Jan-2018, jmcquown > wrote:
>
>> A pot of chili (I don't care what anyone else calls chili, mine
>> contains
>> tomatoes and beans). I'm also baking some cornsticks to go
>> with it.
>>
>> Jill
>Drat! I never think to make cornsticks when I have chili; but it
>sounds just right for chili. I have the darn cast iron cornstick
>pan, I just don't think to use it. I almost always have wedges
>of cornbread in the freezer and have that instead. But,
>consticks sound so much better because of the extra crunch.

We always moist heat corn tortillas for chili... real south of the
border chili eaters never heard of corn bread.... corn bread is as
especially Texass fake cookery as what southerners call BBQ. No one
in Central America eats that childish crap that US southerners call
BBQ... especially Texass. The very best BBQ/chili in Southern US is
from Taco Bell.

On Wed, 24 Jan 2018 12:50:37 -0500, jmcquown >
wrote:

>A pot of chili (I don't care what anyone else calls chili, mine contains
>tomatoes and beans). I'm also baking some cornsticks to go with it.
>
>Jill

I'll make some corn sticks to go with those borracho beans that I said
I'd make next week. I got the pan last year and have only used it a
couple of times.
Janet US

On 2018-01-24 5:44 PM, l not -l wrote:

>> We always moist heat corn tortillas for chili... real south of
>> the
>> border chili eaters never heard of corn bread.... corn bread is
>> as
>> especially Texass fake cookery as what southerners call BBQ.
>> No one
>> in Central America eats that childish crap that US southerners
>> call
>> BBQ... especially Texass. The very best BBQ/chili in Southern
>> US is
>> from Taco Bell.
> I suppose if I were from south of the border, I might do the
> same. But, I'm not and I don't. Just because they do it doesn't
> mean it's the way it must be done. Do you eat guinea pigs; you
> know, they do that south of the border too.
>

I am not from Italy, but we are doing Italian tonight. We were at Costco
the other day and I picked up some cheese and spinach Manicotti. I made
a sauce for it and stuck it in the oven. Megatron is making a salad to
go with it and it should be ready any minute.




Curious thing about the manicotti. It came in a package of package of
12. There is a picture that show a plate with 3 manicotti on it. There
is a label that says there are 12 pieces...... 6 servings.

??? that would mean a serving is two pieces, not the three pictured.

On 1/24/2018 2:28 PM, wrote:
> On Wed, 24 Jan 2018 19:53:20 GMT, "l not -l" > wrote:
>
>>
>> On 24-Jan-2018, jmcquown > wrote:
>>
>>> A pot of chili (I don't care what anyone else calls chili, mine
>>> contains
>>> tomatoes and beans). I'm also baking some cornsticks to go
>>> with it.
>>>
>>> Jill
>> Drat! I never think to make cornsticks when I have chili; but it
>> sounds just right for chili. I have the darn cast iron cornstick
>> pan, I just don't think to use it. I almost always have wedges
>> of cornbread in the freezer and have that instead. But,
>> consticks sound so much better because of the extra crunch.
>
> We always moist heat corn tortillas for chili... real south of the
> border chili eaters never heard of corn bread.... corn bread is as
> especially Texass fake cookery as what southerners call BBQ. No one
> in Central America eats that childish crap that US southerners call
> BBQ... especially Texass. The very best BBQ/chili in Southern US is
> from Taco Bell.
>


Ah no...Popeyes!

"jmcquown" > wrote in message
...
>A pot of chili (I don't care what anyone else calls chili, mine contains
>tomatoes and beans). I'm also baking some cornsticks to go with it.
>
> Jill

Baked polenta here topped with tomato sauce and cheese. Mild Italian sausage
for those who eat it. And a really good salad on the side.

On 1/24/2018 2:53 PM, l not -l wrote:
> On 24-Jan-2018, jmcquown > wrote:
>
>> A pot of chili (I don't care what anyone else calls chili, mine
>> contains
>> tomatoes and beans). I'm also baking some cornsticks to go
>> with it.
>>
>> Jill
> Drat! I never think to make cornsticks when I have chili; but it
> sounds just right for chili. I have the darn cast iron cornstick
> pan, I just don't think to use it. I almost always have wedges
> of cornbread in the freezer and have that instead. But,
> consticks sound so much better because of the extra crunch.
>
Cornbread in any form is great with chili. I do prefer the cornsticks.
Have a bowl:

https://s13.postimg.org/h78fj6g07/chili.jpg

> I roasted marinated (garlic vinaigrette) vegetables (zucchini,
> yellow squash, bell peppers, red onion) last night. I will use
> some to fill a chunk of Italian loaf, add provolone cheese and
> run it under the broiler. I have some left-over apple-cranberry
> crisp (no sugar added, sucralose instead) for dessert.
>
Hope you enjoyed it.

Jill

On 1/24/2018 5:44 PM, l not -l wrote:
> On 24-Jan-2018, wrote:
>
>> On Wed, 24 Jan 2018 19:53:20 GMT, "l not -l" >
>> wrote:
>>
>>>
>>> On 24-Jan-2018, jmcquown > wrote:
>>>
>>>> A pot of chili (I don't care what anyone else calls chili,
>>>> mine
>>>> contains
>>>> tomatoes and beans). I'm also baking some cornsticks to go
>>>> with it.
>>>>
>>>> Jill
>>> Drat! I never think to make cornsticks when I have chili; but
>>> it
>>> sounds just right for chili. I have the darn cast iron
>>> cornstick
>>> pan, I just don't think to use it. I almost always have
>>> wedges
>>> of cornbread in the freezer and have that instead. But,
>>> consticks sound so much better because of the extra crunch.
>>
>> We always moist heat corn tortillas for chili... real south of
>> the
>> border chili eaters never heard of corn bread.... corn bread is
>> as
>> especially Texass fake cookery as what southerners call BBQ.
>> No one
>> in Central America eats that childish crap that US southerners
>> call
>> BBQ... especially Texass. The very best BBQ/chili in Southern
>> US is
>> from Taco Bell.
>
> I suppose if I were from south of the border, I might do the
> same. But, I'm not and I don't. Just because they do it doesn't
> mean it's the way it must be done.

I'm sure he thinks native (North) Americans never made a form of bread
(not tortillas) using ground corn, either. Small cornmeal cakes, at
least. Where does he think the early settlers got the idea?

http://www.atasteofhistory.net/cornb...-a-recipe.html

> Do you eat guinea pigs; you
> know, they do that south of the border too.
>
Indeed they do! I used to get a catalog around the holidays asking me
to donate money so the poor impoverished people in South & Central
America could buy animals *including guinea pigs* to raise for food.

Why is he still ranting about BBQ? I made a pot of chili and cornsticks.

Jill

On 1/24/2018 4:44 PM, U.S. Janet B. wrote:
> On Wed, 24 Jan 2018 12:50:37 -0500, jmcquown >
> wrote:
>
>> A pot of chili (I don't care what anyone else calls chili, mine contains
>> tomatoes and beans). I'm also baking some cornsticks to go with it.
>>
>> Jill
>
> I'll make some corn sticks to go with those borracho beans that I said
> I'd make next week. I got the pan last year and have only used it a
> couple of times.
> Janet US
>
Nicely crunchy cornsticks would be great with those borracho beans.

Jill

On Thursday, January 25, 2018 at 11:27:57 AM UTC-5, Jill McQuown wrote:
> On 1/24/2018 5:44 PM, l not -l wrote:
> > On 24-Jan-2018, wrote:
> >
> >> On Wed, 24 Jan 2018 19:53:20 GMT, "l not -l" >
> >> wrote:
> >>
> >>>
> >>> On 24-Jan-2018, jmcquown > wrote:
> >>>
> >>>> A pot of chili (I don't care what anyone else calls chili,
> >>>> mine
> >>>> contains
> >>>> tomatoes and beans). I'm also baking some cornsticks to go
> >>>> with it.
> >>>>
> >>>> Jill
> >>> Drat! I never think to make cornsticks when I have chili; but
> >>> it
> >>> sounds just right for chili. I have the darn cast iron
> >>> cornstick
> >>> pan, I just don't think to use it. I almost always have
> >>> wedges
> >>> of cornbread in the freezer and have that instead. But,
> >>> consticks sound so much better because of the extra crunch.
> >>
> >> We always moist heat corn tortillas for chili... real south of
> >> the
> >> border chili eaters never heard of corn bread.... corn bread is
> >> as
> >> especially Texass fake cookery as what southerners call BBQ.
> >> No one
> >> in Central America eats that childish crap that US southerners
> >> call
> >> BBQ... especially Texass. The very best BBQ/chili in Southern
> >> US is
> >> from Taco Bell.
> >
> > I suppose if I were from south of the border, I might do the
> > same. But, I'm not and I don't. Just because they do it doesn't
> > mean it's the way it must be done.
>
> I'm sure he thinks native (North) Americans never made a form of bread
> (not tortillas) using ground corn, either. Small cornmeal cakes, at
> least. Where does he think the early settlers got the idea?
>
> http://www.atasteofhistory.net/cornb...-a-recipe.html
>
> > Do you eat guinea pigs; you
> > know, they do that south of the border too.
> >
> Indeed they do! I used to get a catalog around the holidays asking me
> to donate money so the poor impoverished people in South & Central
> America could buy animals *including guinea pigs* to raise for food.
>
> Why is he still ranting about BBQ? I made a pot of chili and cornsticks.
>
> Jill

He's like Rainman. Once he gets an idea in his head, it's difficult
for him to make room for anything else.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Thursday, January 25, 2018 at 11:27:57 AM UTC-5, Jill McQuown wrote:
>> On 1/24/2018 5:44 PM, l not -l wrote:
>> > On 24-Jan-2018, wrote:
>> >
>> >> On Wed, 24 Jan 2018 19:53:20 GMT, "l not -l" >
>> >> wrote:
>> >>
>> >>>
>> >>> On 24-Jan-2018, jmcquown > wrote:
>> >>>
>> >>>> A pot of chili (I don't care what anyone else calls chili,
>> >>>> mine
>> >>>> contains
>> >>>> tomatoes and beans). I'm also baking some cornsticks to go
>> >>>> with it.
>> >>>>
>> >>>> Jill
>> >>> Drat! I never think to make cornsticks when I have chili; but
>> >>> it
>> >>> sounds just right for chili. I have the darn cast iron
>> >>> cornstick
>> >>> pan, I just don't think to use it. I almost always have
>> >>> wedges
>> >>> of cornbread in the freezer and have that instead. But,
>> >>> consticks sound so much better because of the extra crunch.
>> >>
>> >> We always moist heat corn tortillas for chili... real south of
>> >> the
>> >> border chili eaters never heard of corn bread.... corn bread is
>> >> as
>> >> especially Texass fake cookery as what southerners call BBQ.
>> >> No one
>> >> in Central America eats that childish crap that US southerners
>> >> call
>> >> BBQ... especially Texass. The very best BBQ/chili in Southern
>> >> US is
>> >> from Taco Bell.
>> >
>> > I suppose if I were from south of the border, I might do the
>> > same. But, I'm not and I don't. Just because they do it doesn't
>> > mean it's the way it must be done.
>>
>> I'm sure he thinks native (North) Americans never made a form of bread
>> (not tortillas) using ground corn, either. Small cornmeal cakes, at
>> least. Where does he think the early settlers got the idea?
>>
>> http://www.atasteofhistory.net/cornb...-a-recipe.html
>>
>> > Do you eat guinea pigs; you
>> > know, they do that south of the border too.
>> >
>> Indeed they do! I used to get a catalog around the holidays asking me
>> to donate money so the poor impoverished people in South & Central
>> America could buy animals *including guinea pigs* to raise for food.
>>
>> Why is he still ranting about BBQ? I made a pot of chili and cornsticks.
>>
>> Jill
>
> He's like Rainman. Once he gets an idea in his head, it's difficult
> for him to make room for anything else.
>
> Cindy Hamilton


LOL, now that's funny.

Cheri

On 1/25/2018 12:45 PM, Cindy Hamilton wrote:
> On Thursday, January 25, 2018 at 11:27:57 AM UTC-5, Jill McQuown wrote:
>> On 1/24/2018 5:44 PM, l not -l wrote:
>>> On 24-Jan-2018, wrote:
>>>
>>>> On Wed, 24 Jan 2018 19:53:20 GMT, "l not -l" >
>>>> wrote:
>>>>
>>>>>
>>>>> On 24-Jan-2018, jmcquown > wrote:
>>>>>
>>>>>> A pot of chili (I don't care what anyone else calls chili,
>>>>>> mine
>>>>>> contains
>>>>>> tomatoes and beans). I'm also baking some cornsticks to go
>>>>>> with it.
>>>>>>
>>>>>> Jill
>>>>> Drat! I never think to make cornsticks when I have chili; but
>>>>> it
>>>>> sounds just right for chili. I have the darn cast iron
>>>>> cornstick
>>>>> pan, I just don't think to use it. I almost always have
>>>>> wedges
>>>>> of cornbread in the freezer and have that instead. But,
>>>>> consticks sound so much better because of the extra crunch.
>>>>
>>>> We always moist heat corn tortillas for chili... real south of
>>>> the
>>>> border chili eaters never heard of corn bread.... corn bread is
>>>> as
>>>> especially Texass fake cookery as what southerners call BBQ.
>>>> No one
>>>> in Central America eats that childish crap that US southerners
>>>> call
>>>> BBQ... especially Texass. The very best BBQ/chili in Southern
>>>> US is
>>>> from Taco Bell.
>> >
>>> I suppose if I were from south of the border, I might do the
>>> same. But, I'm not and I don't. Just because they do it doesn't
>>> mean it's the way it must be done.
>>
>> I'm sure he thinks native (North) Americans never made a form of bread
>> (not tortillas) using ground corn, either. Small cornmeal cakes, at
>> least. Where does he think the early settlers got the idea?
>>
>> http://www.atasteofhistory.net/cornb...-a-recipe.html
>>
>>> Do you eat guinea pigs; you
>>> know, they do that south of the border too.
>>>
>> Indeed they do! I used to get a catalog around the holidays asking me
>> to donate money so the poor impoverished people in South & Central
>> America could buy animals *including guinea pigs* to raise for food.
>>
>> Why is he still ranting about BBQ? I made a pot of chili and cornsticks.
>>
>> Jill
>
> He's like Rainman. Once he gets an idea in his head, it's difficult
> for him to make room for anything else.
>
> Cindy Hamilton
>
"Ten minutes to Wapner." LOL

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!

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

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.
Janet US

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

I've had chili mac years ago and was very good. But cornbread is also a
great way to go. Chili screams for cornbread, either sticks, pan bread
or otherwise.

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

On 1/25/2018 5:59 PM, Hank Rogers wrote:
> 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.Â* I do prefer the cornsticks.
>>>> Have a bowl:
>>>>
>>>> https://s13.postimg.org/h78fj6g07/chili.jpg
>>>>
>>>> Jill
>>>>
>>>>
>>> Save me a bowl!
>>>
>> Will do! Â* Some of it will be portioned out in freezer containers. I'm
>> thinking about something l not -l mentioned the other day.Â* Chili mac.
>> Macaroni topped with chili and cheese.Â* I vaguely remember something
>> like it from the 1980's but can't say I ever made it.
>>
>> Jill
>
> I've had chili mac years ago and was very good. But cornbread is also a
> great way to go. Chili screams for cornbread, either sticks, pan bread
> or otherwise.
>

Chili begs for nice soft, gas burner seared and bubbled home made flour
tortillas!

http://pinaenlacocina.com/wp-content...r-tortilla.jpg

For Fluffy Flour Tortillas
1 1/2 cups flour, sifted
1 teaspoon baking powder, 1/2 salt,1/3 cup shortening, melted and 1/2
cup hot water

For tortillas, mix dry ingredients, set aside.

In a bowl, add hot water to melted shortening. Gradually add the liquids
into the dry ingredients until dough forms.

Roll out 10 dough balls, flatten slightly, and transfer to a plate.
Cover and let rest for 30 minutes.

When ready, preheat griddle or comal to medium heat for 5 minutes.

On a floured flat surface, roll out tortillas to about 5 inches.

Cook on the hot griddle for about 30 to 35 seconds per side. Tortillas
should puff up while cooking.

Transfer cooked tortillas to a clean kitchen towel and keep covered.

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