What a perfect name: “Chili All the Way.” Not just because of  a large assortment of toppings, but because the chef pulled out all the stops in creating the flavor menagerie found in this crazy good American staple. The ground beef had a perfect texture and an emancipated complex spicing profile. I identified at least three separate types of ground chili peppers. The ratio of solid to liquid was excellent. The freshly chopped cilantro, onion and cheddar cheese were the perfect complementary toppings. This stuff is so distinctive.Go all the way.