Site not look beautiful? Click here

Dining

Send me to … The Egg & I

Yes, there’s a reason to put chili on spaghetti

Image
The Egg & I’s spicy Cincy chili can be added to burgers, omelets, dogs and, of course, spaghetti.
Photo: Beverly Poppe

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.

Restaurant Guide

The Egg & I
4533 W. Sahara Ave., 364-9686.
Daily, 6 a.m.-3 p.m.

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.

Share
Photo of Brock Radke

Brock Radke has been working in media in Las Vegas for 15 years. Prior to being named associate editor, he ...

Get more Brock Radke

Commenting Policy

Previous Discussion:

  • Great, easy comfort food from the island of Guam.

  • Chef Brian Malarkey brings his upbeat, social eatery to the Strip on March 27.

  • From pambazo to pozole, this mom-and-pop eatery does it right.

  • Get More Dining Stories
Top of Story