Cincinnati-style chili, tuck it into a fat wad of homemade cornbread dough, deep-fry the cornbread-chili ball and serve it with cheese sauce. That’s how you make a Chili Bomb.
Offered on the “secret menu” at Wiener and Still Champion in Evanston, the Chili Bombs are just one example of owner and chef Gus Paschalis’ unusual and gut-busting inventions. He’s also known for making deep-fried gravy, country-fried bacon and a hamburger that’s stuffed with chili and cheese before being dunked in the deep-fryer.
Is there anything Paschalis wouldn’t put in boiling oil?