After dad's death, Detroit Wing Company founder recreates chili recipe in his honor
Detroit Wing Company is a bustling wing business with more than 20 locations across Michigan and more slated to open in other states. It's a place that's known for, well if you haven't guessed it by now, mouthwatering wings. Every single sauce that we make, we make in house, said DWC founder and president Gus Malliaras. But arguably the most meaningful item on the menu for Gus is actually — his dad’s chili.
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Texas Chili & The Chili Queens of San Antonio
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Cumin: By Giovanni Dall'Orto - Self-photographed, Attribution,
CIncinnati Chili: By Valereee - Own work, CC BY-SA 4.0,
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The Chili To End All Other Chilis
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Today we're making the best chili you've ever had. This chili is dark, smoky, and full of amazing flavor. I hope you enjoy it!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
CLASSIC CHILI PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
Ingredients
4 tablespoons (56 grams) vegetable oil divided
1 large onion diced
2 pounds (908 grams) ground chuck
1 6-ounce (175 grams) can tomato paste
2 (8 grams) teaspoons salt
1 tablespoon (12 grams) granulated garlic
2 tablespoons (25 grams) sugar
3 16-ounce (3 454-gram) cans kidney beans drained
1 12-ounce (340 grams) bottled Guinness
2 cups low sodium beef stock
1 ½ ounces (40 grams) 70% dark chocolate
cayenne pepper to taste, see notes below
For the ground spice mixture
2 dried ancho chiles stems and seeds removed
2 dried chipotle chiles stems and seeds removed
2 teaspoons (7 grams) ground cinnamon
2 tablespoons (25 grams) chili powder note: if not using whole dried chiles increase to 5 tablespoons
3 tablespoons (30 grams) ground cumin
¼ cup (10 grams) crushed tortilla chips
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CHOLIMEX FACTORY
1. CHOLIMEX FACTORY
ADDRESS: Lot C40-43/I, C51-55/II, 7th Road, Vinh Loc Industrial Park, Binh Chanh Dist, HCMC
SOCIAL:
????️TƯƠNG ỚT (CHILI SAUCE): Chillies are washed, grinded and drained by machines. Ground chillies are liquified and pumped to a big container. Garlic, sugar, salt, vinegar, ketchup, preservatives are mixed in for 10 minutes before the mixture is pumped into a cooking container. Modified starch and water are mixed and then pumped to the cooking container. The cooking process takes 30 minutes. The sauce is cooled and sent to the packaging room.
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2. MÌ XÀO GIÒN ANH EM
????MÌ XÀO GIÒN (GOOEY SAUCE OVER CRISPY NOODLES): In a pan with oil, add minced garlic, shallots, pork skin, shrimps, kidney, liver, pork squid and crab cakes. Stir and then add cabbage and carrots. Thicken with starch. Add sugar, msg, seasoning powder, vinegar, oyster sauce and sesame seed oil. Garnish with cilantro and ground pepper and serve with soy sauce, chili sauce, fresh chillies.
???? PRICE: 40.000 VND/$1.73 USD
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3. HEART KITCHEN
ADDRESS: 234 Đồng Đen Street, Tân Bình District, HCMC
????MÌ XÀO GIÒN (GOOEY SAUCE OVER CRISPY NOODLES): In a hot pan, add margarine then shredded onions and corn. Add oysters and crab sticks, then add an egg. Pour in homemade sauce then shredded mozzarella cheese. Serve with bread, soy sauce, chili sauce and ketchup.
???? PRICE: 100.000 VND/$4.32 USD
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BÁNH TRÁNG NƯỚNG C002
ADDRESS: 002 Block C 23/49 Đinh Tiên Hoàng Street, Bình Thạnh District
SOCIAL:
????BÁNH TRÁNG THẬP CẨM MỰC GÀ (GRILLED RICE PAPER WITH SQUID AND CHICKEN): Add scallion, mushrooms, minced pork, squid and an egg on a piece of rice paper. Place it on charcoal and spread well until the mixture covers the rice paper. Add purple cabbage, shredded chicken and mayonnaise. Serve with tamarind sauce and chili sauce
????BÁNH TRÁNG THẬP CẨM XÚC XÍCH (GRILLED RICE PAPER WITH SAUSAGE): Add scallion, dried shrimp, minced pork and an egg on a piece of rice paper. Place it on charcoal and spread well until the mixture covers the rice paper. Add sausage, chinese sausage, beef jerky, quail eggs, mayonnaise and chilli sauce. Serve with tamarind sauce and chili sauce.
???? PRICE: 35.000 VND/ $1.31 USD for each
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Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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