Chili comes in many varieties...about as diverse as the ethnic mixes of the regions that made each style famous. One of the oldest and most unusual varieties is that which is known as "Green Bay" Chili or "Chili John" chili. It predates the similar Cincinnati 5-way by a number of years and traces back to Lithuanian immigrant "Chili" John Isaac, who opened a restaurant in 1913 down by the docks of Green Bay, WI, hanging a simple sign out front that said, "Chili".
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| "Chili" John Isaac |
Chili John's at one time had 3 locations...Green Bay, Beaver Dam, WI, and Burbank, CA. All three are still in business, though not affiliated, and only the Green Bay one still serves the completely authentic John Isaac recipe. You can even order it online! http://www.chilijohns.com John Madden, legendary NFL coach and broadcaster, never missed a visit to Chili John's when he covered a Green Bay Packers game. Fran Tarkenton also was known to have a bowl before playing the Packers at home.
So where does "Real Chili" come into the story?
According to the Real Chili website, Milwaukee's infamous chili restaurant was started by Francis Honish in 1931. What the website doesn't tell you is that Francis Honish was a former cook at Chili John's in Green Bay. Hmmm. There was actually a bit of bad blood and a lawsuit or two over the issue way back when, but time seems to have quelled the implications of chili-theft. Both chilis are very, very similar in style and taste. Patrons today probably don't care about the politics involved, they're just glad that they can get a bowl of Green Bay Chili in Milwaukee or Green Bay!
I've eaten at Real Chili and all three of the no-longer-related Chili John's restaurants and no matter what variation you get, it's all good! This is a very, very close rendition of the original Chili John's chili, though the real recipe is still a secret.
You will need for the Meat Sauce:
1/2 lb. Beef Suet, rendered
1 onion, finely chopped
2 lbs hamburger browned
1 oz. unsweetened Baker's chocolate
3 T chili powder
1 T cayenne pepper (or less if you don't like it hot)
1 T garlic powder
1 T cumin
1/2 t nutmeg
1/4 t allspice
1/4 t ground cloves
1 T paprika
1 bay leaf
2 tablespoons cider vinegar
3-4 chili peppers, ground finely
salt
pepper
2 regular soup-sized cans beef broth (or equivalent made from powdered)
Render the suet in a large pan, remove whatever is left and cook onions until tender. Add the meat and cook, breaking it up with a wooden spoon. When meat is browned, add spices, chocolate, broth, and vinegar, stirring to mix well. Bring to a boil, then turn heat to low and simmer uncovered for 1½ hours. It should start to thicken. It is best if refrigerated overnight and reheated the following day.
To serve, you will need:Spaghetti noodles
Shredded cheddar cheese
Sour cream
Vinegar (I like British Malt Vinegar)
Chopped onions
Warmed kidney beans or chili beans
Franks Red Hot
Oyster crackers
Pickled jalapeno slices
Spoon some cooked spaghetti noodles into a bowl, spoon generous portion of meat sauce on top of that, with some beans, a handful of oyster crackers, and a dash of vinegar. That's your basic Green Bay Chili. In addition, you can add any combination of the above toppings to complete your Green Bay Chili experience. Mmmm...hot, greasy, yummy Green Bay Chili!
Chili johns definitely does not have nutmeg or ground clove. I would guess the chocolate isn't in there either. That sounds like Cincinnati chili
ReplyDeleteWell, no one actually knows what's in "Chili John's" chili. Lots of people claim to, but I've tried those recipes and they're way off. The point is to get it to taste like Chili John's and this is darn close. The ingredients give a subtle blend...it's not like you taste clove like you do in a spiced ham.
ReplyDeleteIf you happened to have wrangled the real Chili John's recipe out of the place, I'm all ears!
My late brother-in-law in GB did legal work for chili johns. They gave him the recipe in payment. Very close to this but no nutmeg allspice or cloves.
ReplyDeleteAny chance we can wrangle it out of you, especially since the restaurant now appears to be closed for good?
DeleteSad it's closed. Our recipe is as above but without nutmeg allspice and cloves. 2 cups water instead of broth and malt vinegar. I always add an extra half ounce chocolate. The best chili!
DeleteChili John Isaac is my great great grandfather, I'm the son of Sue Nowak Haase, his grand daughter..my gramma was Elizabeth Isaac Nowak.
ReplyDeleteOur family was also of Lithuanian descent and settled in Krakow, WIsconsin. We had been told that my great-grandfather’s family helped to finance the opening of the first Chili John’s. Message me and let me know if you retain any of the Isaac family history. Thanks.
DeleteAlways have and always will love chili John's chili wish I could make it the same as was but I have doubts just because just because.
ReplyDeleteGreen Bay native delighted to find this recipe! Making it today!
ReplyDeleteThanks! Try leaving out the nutmeg, allspice and cloves, or go very very light on them.
ReplyDeleteAs I said, it's not exact. I wish that I had the exact recipe, but those that have it don't give it out.
ReplyDeleteI tried this, but without the chocolate, all-spice or ground clove. Was not even sort-of close. I knew before I tasted it because it was brown, vs. the real deal, which is a very dark mahogany color. But given the authors hard work, I’m compelled to try it again and follow the recipe precisely. We’ll see. More to come….
ReplyDeleteMy name is Mark and I grew up in Green Bay, eating at Chili John’s once or twice a month for decades, beginning at their downtown location, then on Military Avenue, and even more recently, near the airport. I made the chili listed on this blog twice. The first time deviating somewhat, the second time precisely as described. In my humble opinion, this recipe is in no way a reasonable facsimile of Chili John’s Green Bay Chili. But I’ll tell you what is: Google Badger Foodservice on Cedar Street in Green Bay. They offer a mix named “A Bowl of Red, Original Texas Style”. Directions call for ground suet, lean ground round or chuck, and the mix. That’s it. Follow directions carefully, but the directions understate one key element: while browning the meat in the melted fat, use a zig-zag style potato masher and almost constantly continue mincing the meat into the bottom of your cast iron Dutch oven to a fine-grind consistency. Follow directions carefully as to cooling and packing into freezer containers. It is, without question, the closest thing to the real deal I have yet discovered. And I’ve tinkered with various recipes for this stuff for decades too. Bon Appetite, Studhorse!
ReplyDeleteThis stuff?
Deletehttps://www.soupsonline.com/p-1138-a-bowl-of-red-chili-mix-1-lb.aspx?gclid=CjwKCAjwm4ukBhAuEiwA0zQxk_TEoCI498BMt30PwIuF3uso1T0poaJKJzjUD3XgG_YPzfBMmhyxnRoCKuEQAvD_BwE