Entree: United States – District of Columbia — National Capital Region – D.C. Half-Smoke Chili Bowl

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 4 Half-Smokes (approx. 6 oz (170 g) each), about 1.5 lb (680 g) total
- 1 1/2 cups (270 g) long-grain white rice, uncooked
- 3 cups (720 ml) water (for rice)
- 1 tbsp (15 ml) vegetable oil
- 1 lb (454 g) ground beef
- 1/2 lb (225 g) ground pork (optional, but traditional for depth)
- 1 medium yellow onion, finely chopped (about 1 1/2 cups / 180 g)
- 3 cloves garlic, minced (about 3 tsp / 9 g)
- 2 tbsp (30 ml) chili powder
- 1 tbsp (15 ml) smoked paprika
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) dried oregano
- 1/4 tsp (1.25 ml) cayenne pepper (adjust to taste)
- 1 tbsp (15 ml) tomato paste
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 1 can (15 oz / 425 g) kidney beans, drained and rinsed
- 1 cup (240 ml) beef broth (or water)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) brown sugar
- Salt and black pepper, to taste
- 1 cup (115 g) shredded sharp cheddar cheese
- 1 small raw onion, finely diced for garnish (about 1/2 cup / 75 g)
- Yellow mustard, for drizzling (optional)
- 2 tbsp (30 ml) butter (for rice)

Instructions

Short Description:
A hearty Washington, D.C. street-food classic: grilled Half-Smokes sliced over a bed of rice and topped with a generous ladle of meaty chili, shredded cheddar, and raw onions for a filling main course.

Regional Notes:
This is the D.C. variation where the iconic Half-Smoke sausage is sliced and served in a bowl rather than on a bun, smothered with a full portion of chili and finished with cheese and raw onions — the way neighborhood counters and famed spots like Ben's Chili Bowl popularized it. The chili here is robust, slightly smoky, and spiced to complement the smoked pork-and-beef Half-Smoke rather than overpower it.

1. Prepare the rice: rinse 1 1/2 cups (270 g) rice under cold water until water runs clear. In a medium pot bring 3 cups (720 ml) water to a boil, add rice and 2 tbsp (30 ml) butter, reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes; fluff with a fork.
2. Brown the meats: heat 1 tbsp (15 ml) vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Add 1 lb (454 g) ground beef and 1/2 lb (225 g) ground pork (if using). Season with a pinch of salt and pepper and cook, breaking up with a spoon, until nicely browned, about 6–8 minutes. Transfer excess fat off if desired, leaving a little for flavor.
3. Add aromatics and spices: push meat to the side, add the chopped onion (about 1 1/2 cups / 180 g) and cook 4–5 minutes until softened. Stir in 3 minced garlic cloves, 2 tbsp (30 ml) chili powder, 1 tbsp (15 ml) smoked paprika, 1 tsp (5 ml) cumin, 1/2 tsp (2.5 ml) oregano, and 1/4 tsp (1.25 ml) cayenne; cook 1 minute until fragrant.
4. Build the chili: stir in 1 tbsp (15 ml) tomato paste, then add 1 can (14.5 oz / 411 g) diced tomatoes with juices, 1 cup (240 ml) beef broth, 1 tbsp (15 ml) Worcestershire sauce, and 1 tsp (5 ml) brown sugar. Bring to a simmer, reduce heat to low, and simmer gently 20–25 minutes uncovered, stirring occasionally, until thickened. Add the drained 1 can (15 oz / 425 g) kidney beans in the last 5 minutes just to heat through. Taste and adjust salt and pepper.
5. Cook the Half-Smokes: while the chili simmers, grill or pan-sear the 4 Half-Smokes. Heat a grill or skillet to medium-high, sear sausages 3–4 minutes per side until browned and heated through (internal temperature ~160°F / 71°C). Transfer to a cutting board and slice each Half-Smoke on the bias into 1/4-inch (6 mm) slices.
6. Warm and finish: if the chili has thickened too much, add up to 1/4 cup (60 ml) water or broth to loosen. Keep warm over low heat.
7. Assemble the bowls: divide the cooked rice among 4 bowls (about 1 to 1 1/4 cups rice per bowl). Arrange the sliced Half-Smoke over the rice, then ladle a generous portion of chili over the sausage and rice.
8. Top and serve: sprinkle each bowl with 1/4 cup (about 28 g) shredded sharp cheddar cheese and a generous pinch of finely diced raw onion (about 2 tbsp / 15–20 g). Drizzle a little yellow mustard over the top if you like the traditional Half-Smoke tang. Serve immediately.