Ben's Chili Bowl(ish) Recipe
January 9th 2008 00:56
A Washington landmark since 1958
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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