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In case you didn’t know, tomorrow, February 23, is National Chili Day. Since chili is such a staple not only to many home-cooked dinners, but many of metro Detroit’s restaurants, we thought we’d take a look at where you can grab a bowl of the good stuff on this fantastic holiday.
Here are five places you should grab a bowl of chili on National Chili Day…or any other day you want something delicious.
Union Woodshop and Honcho
Photo courtesy of Union Woodshop.
Where better to get a bowl of chili than at Union Woodshop, a place whose specialty is smoked bar-b-cue? The “backlot” is where they keep their green hickory smoker on a low temperature, letting the food bask in and absorb the flavor of the smoke for hours. That includes the chili, which is made from house-smoked ground beef.
“We use scratch-made chicken stock, smoke the ground beef and sweat all of ingredients [sic] in fat that we trim off of our slow-smoked brisket,” said Union Joints executive chef Aaron Cozadd. “This means that before we even begin to cook the chili, there are roughly 24-hours worth of ingredient prep. These are combined with the remaining fresh ingredients, simmering the chili for four hours or more to bring it to the desired consistency and depth of flavor.”
Another “joint” in the Union Joints family is recently opened Honcho, which has two types of chili: chili verde and chili blanco, the latter of which is vegetarian. Did we mention they use this chili to make up their delicious “Walking Taco?”
Town Tavern
With Town Tavern in Royal Oak, its owners have sought to recreate the feeling of a traditional 1930s tavern, while embracing the history of the city. The chili is made using Michigan venison and is carefully crafted by chef Tim Smith, who says that the secret to making good chili at home is to take your time with it.
“Slow wins the race, you never want to rush allowing all of the flavors to combine,” Smith said.
Brady’s Tavern
Photo courtesy of Brady’s Tavern.
Brady’s Tavern in Beverly Hills is on point when it comes to chili. Brady’s Chili, A.K.A. “The Award Winner,” comes as is without toppings. Alternatively, you can go “All the Way,” adding shredded cheddar, sour cream and onions and have it served in an edible bread bowl.
“My suggestion to the ‘chili cook’ at home is to use high-quality fresh ingredients that have been safely stored and prepared,” said Brady’s Tavern owner Bob Berg. “When I play (cook) around with new chili recipes as there are [hundreds] available, I always source the best ingredients and prepare mise en place in order to add ingredients timely and prevent under or over cooked [sic] parts to my recipe/chili.”
Jim Brady’s Detroit
Made to honor the legacy of the original Jim Brady’s location on 7 Mile & Greenfield, the Royal Oak location has committed itself to using only Michigan-made products in its craft beer, craft cocktails and food. When it comes to chili, Jim Brady’s hasn’t changed their recipe since 1954 because it’s just that good.
“Regarding people who want to make chili at home,” said chief operating officer Tom Brady, “I would say that as you are tweaking your recipes, make sure you are taking copious notes on exact ingredients as well as time used to simmer the product. An amazing recipe, regardless of what it is for, is only successful when it’s EXACTLY the same every time.”
