What’s in it? Who cares! How many calories? Shut up!

 

Ingredients

Chili Ingredients:

  • 1 white onion

  • Garlic, crushed

  • 2 Tbsp chili powder

  • 1 tsp cayenne pepper

  • 1 tsp sweet paprika

  • 1 tsp oregano

  • 1 lb ground beef

  • 29oz can crushed tomatoes

  • ¼ cup water

  • Kosher salt

  • Freshly ground pepper

Cheese Sauce Ingredients:

  • 1 5oz can evaporated milk

  • 8 oz sharp cheddar cheese, grated

  • 1 Tbsp cornstarch

Onion Rings Ingredients:

  • 2 large Spanish onions, sliced into thick rings

  • 1 cup cake flour

  • ½ cup cornstarch

  • 1 tsp baking powder

  • ½ tsp baking soda

  • Dash paprika (optional)

  • ¾ cup beer

  • ¼ cup vodka

  • 1 qt vegetable oil 

  • 1 qt peanut oil

  • Kosher salt

Burger Ingredients:

  • Buns

  • 3 beef patties, ⅓ lb each

  • 3 slices yellow American cheese

  • Kosher salt

  • Freshly ground pepper

Assembly Ingredients:

  • Ketchup

  • Lettuce

  • Burger buns

  • 3 beef patties

  • 3 onion rings

  • Fried egg

  • Chili

  • Cheese sauce

  • Fries

Chris’s Salad Dressing Ingredients:

  • 1 large lemon, squeezed

  • High quality olive oil 

  • 2 tsp turmeric powder

Method

Chili Method:

  1. Start by sauteing 1 large white onion for 3 minutes, then add in crushed garlic, 2 tablespoons of chili powder, 1 teaspoon of cayenne powder, 1 teaspoon of sweet paprika, and 1 teaspoon of oregano. Mix to combine and saute for additional 1-2 minutes. 

  2. Add 1lb of ground beef, breaking into small pieces and saute for 5-7 minutes or no longer pink. 

  3. Add a 28oz can of crushed tomatoes along with ¼ cup of water. Mix to combine and bring to a bare simmer. Partially cover letting simmer over low heat for 60-90 minutes.

  4. After the chili’s finished cooking, add kosher salt and freshly ground pepper to taste. Cover to keep warm until ready to use. Can be made 3 days in advance. 

Cheese Sauce Method:

  1. Toss 8 ounces of grated sharp cheddar cheese with 1 tablespoon of cornstarch. Into a small saucepot, add 1 can of evaporated milk and the cheddar cheese-cornstarch mixture. Optional, but you can add a dash or two of hot sauce. 

  2. Mix until combined and cook over medium heat, stirring constantly, until it has thickened into a cheese sauce. Set aside and keep warm. 

Onion Rings Method:

  1. Start by slicing 2 large Spanish onions into thick slices. Separate them into rings and spread them out onto a parchment-lined baking sheet. 

  2. Place into the freezer until frozen solid, at least 1 hour. Once frozen, place into a large bowl filled with tepid water. 

  3. Once thawed, gently peel off the inner membrane of the onion. Place the membrane-less onions on a parchment-lined baking sheet. 

  4. In a bowl, add 1 cup of cake flour, ½ cup of cornstarch, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and an optional shake of paprika. Whisk until thoroughly combined. 

  5. Combine ¾ cup of beer with ¼ cup of vodka in a measuring cup. Whisk the flour batter continuously while pouring in the beer and vodka mixture. You want the consistency of paint.

  6. On the stovetop, in a large pot heat 1 quart each of vegetable oil and peanut oil to 375°F. 

  7. Once 375°F is reached, dip the onion rings into the beer batter (let the excess drip off) and carefully drop into the frying oil. Let fry for 1 minute per side. 

  8. After finished frying, place the onion ring(s) onto a wire rack set on a rimmed baking sheet to cool. Season with kosher salt while still warm. Keep warm in a 200°F oven during final preparations. 

Burger Method:

  1. On a lightly oiled cast-iron skillet set over medium-high heat, quickly toast the top and bottom buns. 

  2. Crank the heat up to high, add the three ⅓ pound patties to the pan. Season generously with kosher salt and freshly ground pepper. Allow the bottom to sear for 3-5 minutes until a deep crust forms and the burgers can lift freely off the cast iron. Place a small dimple in the middle of each patty to prevent the patties from puffing up. 

  3. Flip and cook for an additional 2-3 minutes. Kill the heat while topping each patty with a slice of yellow American cheese, adding a dash of water to the pan and covering to melt the cheese.

  4. For assembly, place a squirt of ketchup on the bottom bun, a small piece of lettuce followed by the first burger and onion ring, and another squirt of ketchup. Repeat this process 2 more times. Top with a fried egg then place the top bun on. 

  5. Add a generous amount of chili to the pile of plated fries followed by a heaping amount of cheese sauce. Enjoy. 

Chris’s Salad Dressing Method:

  1. In a small bowl, combine the juices of 1 large lemon, equal parts high-quality olive oil, and 2 teaspoons of turmeric. Whisk together until thoroughly combined. 

  2. Pour over the salad of choice. Enjoy