Chili Half Smoke

Chili Half Smoke

Chili Half Smoke

Originating sometime in the 1930s the half smoke has been produced, starting with Raymond Briggs and later by DC’s Briggs and Co. A half smoke sausage is thought to have originated with a half beef/half pork, semi-smoked sausage that puts it somewhere between a hot dog and a smoked sausage in its consistency. The most famous proprietor of the chili-topped half smoke sausage hot dog began making version in 1958, and since then has become one of the most iconic food items found here and practically nowhere else.

  • Package of Half Smoke sausages
  • 1 Package Hot Dog buns
  • 1 Lb Ground Beef
  • 1 tsp Olive Oil
  • 1 C Beef Broth
  • 1 Can (6 oz) Tomato Paste
  • 1 T Minced Garlic
  • 1 Small Yellow Onion
  • 2 T Chili Powder
  • 1 T Apple Cider Vinegar
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • ¼ tsp Curry Powder
  • ¼ tsp Cayenne Pepper
  • 1 C Diced Sweet Onions
  • Yellow Mustard

Bring olive oil to medium heat in a medium sauce pan. Add the ground beef and cook for 7-8 minutes, stirring and breaking apart the browning meat as you go. Add the broth and tomato paste and stir well to “melt” the paste. Place the onion and minced garlic in a food processor and pulse until broken apart into a fine dice. Add the onions and garlic to the pot, along with vinegar, cumin, paprika, salt and pepper, curry and cayenne pepper. Stir well, cover and cook for 30 minutes, stirring occasionally. Heat oven to 350 degrees. Slice the half smokes half-way through the length of the sausage and place them on a baking sheet. Cook in the oven for 8 minutes, until cooked through. Serve half smokes on split hot dog bun, top with onions and mustard, then scoop a generous pile of chili on top to finish.