Recipe(tried): The keys to Steak and Shake Chili

I agree with the guy who worked at SNS. I've tried to duplicate the recipe. I especially loved the chili 3-ways. Seems the big keys are the shreaded beef (I'd suggest getting a nice stewing beef and slow cooking it and then shredding it with a fork). The cumin seems to be key. And there IS a tomato flavour---bhowever, it's not with tomatoes, but ketchup! As a kid, I remember actually SEEING a bit of ketchup squeezed onto the top of my Chili 3-Ways.

I live on the East Coast, and have done it from scratch. But, oddly enough, I find the easiest way is to use Tabatchnick's Frozen Chili---these are frozen Kosher soups that one can find in any supermarket on the coasts. Not sure about the south or midwest.

But I heat this up, according to directions. Then I add a TON of cumin (seriously, cumin is KEY), some chili powder, and dash of cayenne pepper. To that, I add some stewed beef (generally a cut like a beef shoulder or something like that---SLOW cooked). I flake this up finely with a fork. I also add some beans (remember, Cincinatti-style!), and then, at the very end, I add the ketchup. The vinegar-y ketchup REALLY is what makes this dish. I pour this over some spaghetti noodles---and voila! Steak and Shake Chili Three-Ways!