One of the great remaining strictly regional foods in America is Cincinnati Chili. Created by Greek immigrants in the early 1900s, it has no relation to Tex-Mex chili.
It's served over spaghetti, with grated cheddar on top, and in between -- optionally -- are red beans and onions.
My favorite place to have it is Skyline Chili, a chain of diner style restaurants. I had one night in Cincy this week and enjoyed a dish of 5-way for the first time in years.
If you'd like to try it at home, I know there are recipes on the net, but the one I've made with great results was by Jane and Michael Stern in their wonderful book, Square Meals.
OK, my wife thinks this is disgusting, but she does not represent all of womankind in this opinion. I discovered Frito Pie at the Bandolier National Monument snack bar near Santa Fe. I have served it at parties with great success. Please note that I don't really like Fritos eaten straight, but their flavor mellows and the chips soften when prepared this way.
