Monongahela Monster Chili
Primanti Brothers, it’s a variety of sandwiches really, usually sub-style and topped with a vinegar slaw
and French fries.  At chicagofootballchili.com, we’ve got a monster chili to honor this monster sandwich
from the city on the banks of the Monongahela River.  We start with a base of ground turkey and load it
up with some sub goodness.  And when it’s all said and done, we pile on the fries.  A Monongahela
Monster if ever we saw one.  Enjoy!














Level of Difficulty:  Easy

Serves 8.

Lineup:
2 lbs. ground turkey
1 (16 oz.) jar hot giardinara, drained, rinsed and chopped
2 (15 oz.) cans tomato sauce
½ teaspoon coarse salt
¼ teaspoon pepper
1/2 lb. salami, diced
1 head iceberg lettuce, shredded
2 tomatoes, chopped
1 onion, peeled and finely sliced
¼ cup olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon coarse salt
1 teaspoon oregano
1 (2 lb.) bag frozen French fries (shoestring-style)
2 cups shredded American, mild cheddar or provolone cheese

Playbook:
Brown the ground turkey in a large stockpot over medium heat. Drain. Stir in the giardinara, tomato
sauce, salt and pepper. Bring to a boil, then lower heat to a simmer. Stir in salami and simmer for 15
minutes.

In a large mixing bowl, combine the lettuce, tomatoes, and onion. In a separate small bowl, whisk
together the olive oil, red wine vinegar, garlic, salt and oregano. Pour olive oil mixture over lettuce
mixture and toss well. Reserve.


Bake the French fries according to package directions.

To serve ladle chili into bowl, top with cheese, lettuce mixture, and a mound of French fries.