usually served with Cincinnati chili, and a mild hot sauce such as Tabasco is frequently available to be used as an optional topping to be added at the table. Locals typically eat Cincinnati chili as if it were a casserole, cutting each bite with the side of the fork instead of twirling the noodles. Misnomer The name "Cincinnati chili" is often confusing to those unfamiliar with it, because the term "chili" evokes the expectation of chili con carne, to which it "bears no resemblance". Cincinnati chili is a Mediterranean-spiced meat sauce for spaghetti or hot dogs, and is very seldom eaten by the bowl as is typical with chili con carne. It is common for Cincinnatians to describe it starting with, "Well, it's not really chili ..." Cincinnati Enquirer food editor Chuck Martin and Cincinnati Magazine dining editor Donna Covrett agree, "It is not chili." The 1991 edition of Joy of Cooking warns "skeptical or puzzled" readers, "We suggest you think of it as a Macedonian Bolognese sauce instead." It is normally of a thin consistency, closer to a soup than a stew, and contains no vegetables or chunks of meat. The flavors, consistency and serving method are more similar to Greek pasta sauces or the spiced meat sauces used to top hot dogs in Rochester and other parts of Upstate New York, Rhode Island, and Michigan than they are to chili con carne. Reception Cincinnati chili is the area's "best known regional food" and according to Woellert is, along with goetta and mock turtle soup, one of Cincinnati's "holy trinity" of local specialties. According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than of Cincinnati chili each year, topped by of shredded cheddar cheese. Overall industry revenues were $250 million in 2014. Anthony Bourdain called it "the story of America on your plate". National food critics Jane and Michael Stern wrote, "As connoisseurs of blue-plate food, we consider Cincinnati chili one of America's quintessential meals" and "one of this nation's most distinctive regional plates of food". Fran Lebowitz said "The main thing I remember about Cincinnati was a fantastic dish that was spaghetti and chili." When asked to confirm that the famously curmudgeonly Fran Lebowitz liked Cincinnati chili, she answered, "Oh, yes. Why isn’t that catching on around the country?” Huffington Post named it one of "15 Beloved Regional Dishes". In 2000, Camp Washington Chili won