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The shakes are the best reason to go to a steak & shake. That and the fact that they always seem to have cream of broccoli as the "soup of the day." The rest of their menu is pretty forgettable, which goes a long toward explaining why I haven't eaten there in about 5 years.

As for the "chili mac," I'd only had it as a kid in the Chef Boyardee variety. In Cincinnati, where chili was really born imo, it's hard to find chili that isn't served over spaghetti. A "five way" from Dixie Chili is truly wonderful. I've always wondered about the origins of Cincinnati-style chili (the cinammon, the chocolate,...) - do you suppose this recipe originally came from appalachian settlers' stew?

Last time I was at a Dixie, though, they enticed me with a SIX way: chili, beans, onion, cheese, spaghetti, and GARLIC! I had to try it. Sadly, the cashier just took my five way and plopped about a whole bulb of raw, coarsely chopped garlic over the top.

I've really never been the same since that afternoon.

hoffa
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