Real Chili is named one of the five best chili houses in America
REAL CHILI | 419 East Wells Street, Milwaukee WI 53202 [map]. 414-271-4042
Real Chili serves bowls of chili mild, medium, or hot, with spaghetti or beans, or spaghetti and beans. The full and complete arrangement is known as the Marquette Special. (The original Real Chili parlor has long been a favorite of Marquette University students.) The degree of heat is determined by the amount of meat; i.e. more meat equals more heat. The meat is ground fine, brilliantly spiced, and deliciously oily. It goes atop layers of noodles and beans; and on top of the meat is piled a large fistful of shredded cheese (melting from the heat). You can also get sour cream and raw onions as a garnish. Every bowl comes with a side dish of oyster crackers to crumble on top or to eat as a sort of palate-cleanser between bites of chili.
This true downtown chili parlor (of which the original branch is at 1625 West Wells Street, 414-342-6955) is the sort of beanery once fairly common in big cities throughout the region. With the exception of Cincinnati, where chili has remained a bona fide mania, most of the Midwest has forgotten its chili passions; and old-time chili parlors are a rarity. That is one reason we are so enamored of Real Chili.
Granted, heartland chili gets little respect from gastronomes who prefer the southwestern kinds, but even for the Texas-style chili purist, Real Chili is an inspiring and enjoyable adventure in declasse dining. Sit at a counter or at one of two communal tables with backless stools and accompany your chili with beer or cherry Coke. A super-fast, friendly staff dole out second helpings at half price of the first, and if you need a bumper sticker for your car, there is always a stack of them at the cash register. A while ago, we got one that said, "REAL CHILI: IT'S NOT JUST FOR BREAKFAST ANYMORE." Recently, the bumper stickers have proclaimed Real Chili "A MILWAUKEE LEGEND."
http://www.seriouseats.com/2007/01/roadfood_roundup_chili.html (http://www.seriouseats.com/2007/01/roadfood_roundup_chili.html)
We're making our first batch of faux-real-chili this weekend. Can't wait.
Now, how do you get the meat ground so fine?
Quote from: mu_hilltopper on January 27, 2007, 01:46:39 PM
Now, how do you get the meat ground so fine?
That's the thing: you can't.
Because it's not meat. ;)
Quote from: mu_hilltopper on January 27, 2007, 01:46:39 PM
We're making our first batch of faux-real-chili this weekend. Can't wait.
Now, how do you get the meat ground so fine?
You just have to beat your meat.
:o
Quote from: ChicosBailBonds on January 27, 2007, 03:57:51 PM
Quote from: mu_hilltopper on January 27, 2007, 01:46:39 PM
We're making our first batch of faux-real-chili this weekend. Can't wait.
Now, how do you get the meat ground so fine?
You just have to beat your meat.
:o
You need to start by spanking it. :-*
Quote from: mu_hilltopper on January 27, 2007, 01:46:39 PM
Now, how do you get the meat ground so fine?
http://www.muscoop.com/index.php?PHPSESSID=87f8df66501de491a21cc6588e958b5d&topic=1436.0
Way to go Real Chili. Think it's time for someone to update the Wiki.
Ok .. our batch of Real Chili .. wasn't so great. It was hard to put our finger on it, but I'd give it a C-.
The meat was fine enough .. not quite RC fine, but decent enough.
We may have screwed up the 2-3 chili peppers ingredient. I went to the store and found two types, both dried. Picked one. Wasn't sure what to do with it, so in the end, I took only one of them and ground it in a food processor, seeds and skin, and dumped it in. I don't think it sucked because of a lack of chili pepper .. it was spicy enough .. but bland at the same time. Can't quite put my finger on the problem.
Maybe I drained too much grease?
Any hints?
First off, never drain the grease, no matter how much there is. :)
Also, you could probably just just drop the three pepers in the dish or just chop them and put them in. The flavor will makes it way through the meat as it simmers.
Couple questions for you 'topper...
What kind of beef did you use? (chuck, sirloin, lean?)
How long did you let it simmer? I'm sure the stuff at RC sits there for hours mixing the flavors together just right.
I'll try to make a batch later this week and report the results.
I think I picked chuck, thinking the cheapest meat is probably what RC uses, with a high fat content.
We let it simmer for about 2.5 hours.
As for the grease .. I basically did a quick drain .. I didn't compress the grease out of the meat.
I will say I've made that recipe before, and I don't think its close. I have been able to more closely duplicate it more or less just by feel. I may try again sometime soon, and if succesful I will try to post a recipe, because the one's I have seen haven't been to succesful.
i think chuck is still too lean. i have always used regular ground beef. i also cut down on the amount of chocolate by 20%.