“What’ll ya have? What’ll ya have?”
Does that remind you of anything? Chances are, if you have ever passed through Atlanta you have been to The Varsity. If so, then you know these words well. If you haven’t, then it sounds like a good time for a road trip.
I grew up just North of Atlanta and when we went to the “big city”, The Varsity was always a treat. There are now 8 locations, but the downtown Varsity will always have a special place in my heart. I can remember going there for the first time with my dad and going there on field trips as a kid. It was always the place to go before a concert, a Braves game, Falcons game, or Hawks game.
It isn’t very convenient these days, so when I found this recipe, and it was actually great, I was thrilled. I have found numerous recipes over the past few years that claim to be like The Varsity chili, but in my opinion, nothing ever quite measured up. This may not be their recipe, and of course you won’t have The Varsity ambiance, but when you’re hours away, this is a very close second! There is one catch though…it has to be on a bun. Don’t ask me why, but without a bun it’s a little sweet. However, if bread is in your diet, give this recipe a shot. I think you’ll be pleased.
- 1 lb. Ground Beef
- 2 lg. onions, grated
- 1 c. ketchup
- ⅓ c. water
- 4 tbsp. yellow mustard
- 2 tsp. cider vinegar
- 3-4 tsp. chili powder
- 1 tsp. salt
- In a Dutch oven, brown ground beef, drain and set aside. Add grated onions to the Dutch oven and cook until soft. Add cooked and drained beef back to the pot. Add ketchup, water, yellow mustard, cider vinegar, chili powder and salt. Stir to combine. Simmer, uncovered, stirring often, for 1½ hours, or until almost all the moisture has cooked out of the chili.