Maxwell Street Polish Chili
Few things smell better than sautéing onions. For years this smell wafted through Maxwell Street as
vendors served up Polish sausage sandwiches dripping with onions and yellow mustard. It’s a Chicago
staple and we’ve dished it up in a bowl. Not too many ingredients here, and a bit of slicing to do with all
the onions, but the tears will be worth it. The chili is on the thin side but that’s what the croutons are for.
It reminds us of a Polish sausage French onion soup.















Level of Difficulty: Medium

Serves 4.

Lineup:
¼ cup olive oil
3 lbs. onions, sliced
5 cloves garlic, minced
1 cup dry white wine (we used Sauvignon Blanc)
2 tablespoons chili powder
2 tablespoons yellow mustard
1 teaspoon kosher salt
2 lbs fully-cooked smoked Polish Sausage, cut into small dice
3 cups chicken stock
2 cups shredded mozzarella cheese
Croutons (recipe below)


Playbook:
Heat the olive oil in a large stockpot over medium-high heat. Add the onions and cook for about 30
minutes, stirring frequently, until the onions are well caramelized.  Stir in the garlic and cook for 1
minute.  Add the wine and stir well, scraping up any bits of brown on the bottom of the pan. Stir in the
chili powder, mustard and salt and cook for 1 minute. Add the sausage and chicken stock.  Bring to a
boil, then reduce heat to low and simmer for 15 minutes. Ladle chili into bowls and top with cheese and
croutons.

Croutons:
1 loaf of unsliced white bread
6 tablespoons butter, melted
1 teaspoon garlic salt

Preheat oven to 350°.  

Cut the bread into large cubes.  In a large bowl, combine bread cubes, butter and garlic salt. Toss well
to coat. Arrange in a single layer on a baking sheet.  Bake for 7-10 minutes until lightly browned.

Special Teams:
Beer