Classic DC Half-Smoke with Chili

Classic DC Half-Smoke with Chili

Recipes with DC Half-Smoke

The DC half-smoke is a local culinary icon. This recipe delivers the authentic flavor, featuring a spicy beef and pork sausage nestled in a steamed bun, smothered with homemade chili, mustard, and onions. It's a messy, flavorful, and satisfying experience.

Prep Time

20 min

Cook Time

30 min

Servings

4

Difficulty

Medium

Ingredients

  • 4 DC Half-Smokes
  • 4 hot dog buns
  • 1 tbsp vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Yellow mustard, to taste
  • Chopped onion, to taste

Steps

1

Prepare the chili: Heat oil in a saucepan over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.

2

Add diced tomatoes, kidney beans, chili powder, cumin, and smoked paprika to the saucepan. Bring to a simmer and cook for 20 minutes, stirring occasionally, until the chili has thickened.

3

While the chili simmers, prepare the half-smokes. Grill, pan-fry, or boil the sausages until heated through and slightly browned.

4

Assemble the half-smokes: Place each sausage in a bun. Top with chili, yellow mustard, and chopped onion. Serve immediately.

Tips

For a true DC experience, use a coarse ground chili. Steaming the buns makes a notable difference.