After chastising the chili at the Vegas version of Steak ‘n Shake in January, I received some advice from reader Gina Jones: “If you want Cincinnati-style chili, go to Egg & I on Sahara. That’s the REAL chili spaghetti.” I followed her instructions, and I now have a greater understanding of why Midwesterners or anyone else would use chili as a topping for spaghetti.

At The Egg & I (one of the city’s favorite breakfast spots along with its sister restaurant, Egg Works), the Cincy chili is thick, spicy and rich with flavor. There’s some sweetness from tomato sauce blended with, I’m guessing, cinnamon and/or cloves, and a strong cayenne kick in each smooth, satisfying, beefy bite. Unlike that other thin, bland stuff, this viscous, volcanic treat goes great on top of almost anything, and The Egg & I will add it to omelets, burgers, dogs, sourdough bread bowls and yes, spaghetti. Works for me.