| Monster of the Midway Chili 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.
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.
