Ask about the origins of this belly-filling, budget-stretching American favorite and you’ll get different answers. Some point to Cincinnati’s habit of eating chili with spaghetti…but those are spaghetti noodles, and the chili is spiced with chocolate & cinnamon. So….not really what we think of as the “classic.” In other parts of the Midwest, chili mac lovers expect to find elbow macaroni in the dish—plus chili made with plenty of cumin, chili powder and green peppers. This version from Chicago’s Jake Melnick’s Corner Tap (the comfortable Levy restaurant & bar that replaced the Blackhawk Lodge) has all of that, plus some nice tweaks. It’s really two recipes—one for a mildly spiced chili that uses tangy green tomatillos instead of tomatoes, and one for a classic creamy macaroni & cheese. The two recipes taste good on their own, but together? Even better. Note: Earlier versions of the chili mac at Jake Melnick’s included crushed Chili-Fritos. For that version, just mix in 1 1/2 cups of crushed Chili-Fritos when you combine the macaroni and chili, before baking. Or, include crushed Fritos as one of your toppers, along with sour cream, green onions, sliced radishes, avocado, and fresh cilantro leaves.