Ben's Chili

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Ben's Chili Bowl(ish) Recipe

January 9th 2008 00:56

A Washington landmark since 1958

I spent most of yesterday writing an article (yes, I actually do get paid to write most of the time, which is good since I'll be dead, buried, and rotted into dust before I ever see any payout from adsense) about the Washington Nationals new stadium and how it compare to crappy old RFK. Although there is no word yet on just what concessions will be offered, word is that Centerfield (the catering company) is negotiating with the world-famous Ben's Chili Bowl to open its first-ever second location at Nationals Park. I sure hope they do open one, it's probably the only way I'll get back to Ben's. I've eaten there all of once, and that when I lived just 8 blocks away - I'm a bit further out now, though, and I never venture where parking is impossible to find.

If I was already at the ballpark, I'd definitely stand in line to experience another chili half-smoke. This is their signature dish, featuring the spicy sausage that is the official regional food of Washington, DC as named by the Washington Post magazine. The menu identifies this as Bill Cosby's favorite, and they're not kidding - he's been coming to Ben's since the early 60s, and he still drops by when he's in town. (A sign posted in the restaurant says that Bill Cosby is the only person who eats free at Ben's. Bet he can find parking, too.)

Anyway, even if I'm too parking-phobic to brave the congested (since currently very trendy) U Street corridor, I can make my own chili dogs. I found this recipe for a chili similar to Ben's, now all I need is some half-smokes, maybe a Dominion Ale, and I'll be set to go until opening day.

First in war, first in peace, and last in the National League

Ben's-Style Chili

3 tbsp. vegetable oil
2 lbs. ground beef
2 medium garlic cloves, minced
1/4 c. tomato paste
1 onion, chopped
2 c. beef broth
5 tbsp. chili powder
6 tbsp. corn meal
2 tsp. sugar
2 tsp. salt
1 tsp. ground cumin
1 bay leaf

Heat oil and saute garlic and onion 7 to 9 minutes or until golden. Add chili powder, sugar and cumin. Cook, stirring constantly, 2 more minutes. Add ground beef and cook, stirring, until beef is evenly browned. Stir in remaining ingredients, then reduce heat to low and simmer 15 to 20 minutes or until very thick. Discard the bay leaf before serving.

How to make a chili half-smoke, Ben's style: get some all-beef half-smokes, grill them, then split them down the center. Run a line of mustard down the split, then top them with chili and chopped onions.

Chili half-smoke with chips on the side

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Comments

8 Comments. [ Add A Comment ]

Comment by Cibbuano

January 9th 2008 01:45

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damn! that sounds good! I could go for a chili half smoke right now!

Comment by Anonymous

January 3rd 2009 01:54

That looks like a turd on a bun.

Comment by Anonymous

August 14th 2009 12:48

that will look the same coming out as it did going in.

Comment by Anonymous

July 29th 2010 13:21

Seriously? 2lbs? ain't that ... a bit too much?

Comment by Anonymous84

August 18th 2010 17:48

I made this and. too be nice, it was very bland. It needed something, I did like the thickness of the chili, but it is pretty greasy. I think 3 tbsp's of veg oil is a little much and 1 onion for 2lbs of ground beef is not enough, but everyone is different. Thanks for posting, it was fun to try.

Comment by Anonymous

January 28th 2011 19:39

Needs curry.

Comment by Anonymous

April 28th 2011 01:08

Yes Bens chili has a touch of curry in it....

and the half smokes they use are half beef and half pork.....

Comment by Anonymous

December 28th 2011 16:55

Better add a jalepeno, dash of mustard powder, dash of Worcestershie. Properly BROWN the beef. Browning doesn't mean gray...it means brown. Get some color on your meat. Color adds flavor. If the meat is sitting in a puddle of grease, drain it before continuing. I add a handful of fried corn chips ground to a powder. Yummm....amps up the flavor a treat.

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