| Monster of the Midway Chili Slider |
Restaurants have it all backwards. They take a perfectly good dish, miniaturize it, and call it a “slider”.
At Chicago Football Chili, we say that if you have something that good you should make it BIGGER. So
we have. Check out our HUGE chili-style slider! The patty is replaced with a simple, mildly-spicy chili
and topped with all things you wish for in this late-night classic – steamed onions, cheese, pickles and a
brown mustard and ketchup sauce. It’s too big for just you, so you’ll have to share with friends…
Level of Difficulty: Easy
Serves 8.
Lineup:
1 lb. ground round
3 large onions, chopped finely and divided
2 jalapenos, seeded and minced
1 (15 oz.) can tomato sauce
1 tablespoon mild chili powder
1 teaspoon coarse salt
2 tablespoons canola oil
1 large loaf of white bread, unsliced
½ cup ketchup
¼ cup brown mustard (Dusseldorf style, etc.)
American cheese slices
Pickle slices (hamburger dill variety)
Playbook:
Brown the ground beef and ½ cup of the onions in a stockpot over medium heat. Drain. Stir in
jalapenos, tomato sauce, chili powder and salt. Simmer over low heat for 20 minutes.
Heat the canola oil in a large skillet. Add remaining onions and stir over low heat until the onions are
soft but not browned – about 5 minutes. Cut the bread in half lengthwise and lay the cut sides down on
top of the onions. Cover the whole pan with foil and remove from heat.
In a small bowl, stir together the ketchup and mustard.
To assemble: Remove bread from pan and lay bottom piece on cutting board. Spoon chili over bread.
Top with slices of cheese, onions, pickles and a drizzle of the ketchup and mustard sauce. Cover with
top half of bread and slice into serving pieces.
At Chicago Football Chili, we say that if you have something that good you should make it BIGGER. So
we have. Check out our HUGE chili-style slider! The patty is replaced with a simple, mildly-spicy chili
and topped with all things you wish for in this late-night classic – steamed onions, cheese, pickles and a
brown mustard and ketchup sauce. It’s too big for just you, so you’ll have to share with friends…
Level of Difficulty: Easy
Serves 8.
Lineup:
1 lb. ground round
3 large onions, chopped finely and divided
2 jalapenos, seeded and minced
1 (15 oz.) can tomato sauce
1 tablespoon mild chili powder
1 teaspoon coarse salt
2 tablespoons canola oil
1 large loaf of white bread, unsliced
½ cup ketchup
¼ cup brown mustard (Dusseldorf style, etc.)
American cheese slices
Pickle slices (hamburger dill variety)
Playbook:
Brown the ground beef and ½ cup of the onions in a stockpot over medium heat. Drain. Stir in
jalapenos, tomato sauce, chili powder and salt. Simmer over low heat for 20 minutes.
Heat the canola oil in a large skillet. Add remaining onions and stir over low heat until the onions are
soft but not browned – about 5 minutes. Cut the bread in half lengthwise and lay the cut sides down on
top of the onions. Cover the whole pan with foil and remove from heat.
In a small bowl, stir together the ketchup and mustard.
To assemble: Remove bread from pan and lay bottom piece on cutting board. Spoon chili over bread.
Top with slices of cheese, onions, pickles and a drizzle of the ketchup and mustard sauce. Cover with
top half of bread and slice into serving pieces.
