Mike's Chili Parlor on Food Network

I'm Guy Fieri and we're rolling out heading for America's greatest diners drive-ins and dives this trip or getting some local flavor like chili from an 85 year old recipe you'll only find at this tour yeah moon HD this defines chili where they're putting it on everything by the ton feed a family come on down chili parlor that's all right here right now on diners drive-ins and dives Seattle is known for its killer food and there's this joint which has got to check out in Ballard an industrial area right across the bridge from downtown this third generation father and son team run a one-of-a-kind parlor filled with local flavor he's turned that chili over there stir the chili throw the chili big Phil come on get to work Phyllis even Daris and his son might take their chili very seriously I love chili burger chili dog I love I love my chili and so do the locals how was it it's got a little kick oh yeah HD this defines Chile and Chile defines everything at this time you see Mike chili parlor is true to its name this is your standard on whatever you order joy fries very good what are you having chili dog why is the grilled cheese 54 much you got to really really want the grilled cheese okay it's a joke but trust me it ain't the grilled cheese they're coming for I like Mike's Chilean just a plain bowl of chili with cheese and onions there's something it's just magic about it I'm not sure what it is because the recipe has been a closely guarded family secret for 85 years is it written down love them not written down anyone instead it's been passed down from my great grandfather also named Mike your grandfather your great-grandfather came here from Greece right and like a lot of Greeks decide to start cooking so he's cooking in a restaurant comes up with this great chili recipe decides he wants to leave and open his own restaurant in 1939 he built this place when you were 21 you and your dad took it over together right right in 66 bill started running the place himself 20 years later Mike jumped together they're proud to tell you they've cheap virtually nothing where are my crackers Mike especially watching the ball we don't make it with beans we don't make it with anything else that that I've always kind of called filler stuff then we serve it over beans I think that really is what makes it special we just put the meat and the secret spice recipe that Mike you know great-grandfather started in the 20s it's also the all day cooking process that starts with beef stock onions and garlic we didn't saute em we just throw them all everybody in the pool that's right now the meat okay so mix mix mix and throw the big stuff it's all all breaks down this is like your own little athletic workout you want to arm wrestle maybe so we're making what we're calling sauce in the sauce you see our chili and our beings that never get mixed together unless you want them together in a bowl because true chili by most people's standards is meat only listen this is how you've always done it always and with it all right out in the open everyone can watch these guys and make it from scratch I think people would get scared if they walk in and they don't see that pot cooking yeah that's true sometimes they do after several hours of simmering the sauce is finally ready for the big bag of spices it was like 85 different spices going on in every move what is in this whole bunch of stuff cuz you gotta be some chili powder that's what it is oregano how do they give any intention telling me know anybody else damn it yeah that's Greeks are almost Italians no I'm not so how much longer is just gonna hang out look actually just a little walk it's addicting but be careful Gordon that's the only good thing about this chili tasting who's know it actually cause like a chili parlor good name well lots of folks go for the basic bowl get oyster crackers that's a must it's the chili combos that'll really spin your head around favorite lady son likes chili isn't a chili burger right down the middle how much is six by six bucks feed a family come on down Thank You Larry cheese first all right we're doing onions it's real soft for dad like you you want leader the peppers for you on this side no I've been ridiculous on all of the other volume courses is that in I think it's perfect okay did someone really eat that oh yeah definitely Fiona D breath take a deep breath or something primo that's a primo chili burger nice spice to up its berry flavor the cheese melts really quick because it's cut thin yep then you get the real meaty texture okay of the patty right no I don't know anybody can do a form a breakdown on such thing as a chili burger but I got to tell you that burgers in it to win it right there and if the burgers not enough of a meal check out the chili pasta for you Italians that's the Italian Italian chili oh yeah this is this is where we start getting into this I mean I know a few things about Boston but I like that because I like the little jalapeno Nuggets if they come nothing beats - cuz my chili parlor is still doing it the way it's been done since the beginning that's the stomach isn't it nice to have a place like this evokes all the fast-food stuff life is short what a better way to spend a lot of it you know you can't create a place like this it has to happen all the time we're going here for 30 they said they'd you know they just told me they said we didn't even know he serve chili we just come in for the abuse and then now put the cell phones in right that's when we add those those tasty more of those said prof. sir so I don't know

Channel: chiliman1

Views: 642,536

Rating: 4.8405857 out of 5

Keywords: Mike's, Chili, Semandiris, Guy, Fieri, Food, Network, seattle, beer, great, icon, landmark

Id: LfCMw28qXAU

Length: 6min 40sec (400 seconds)

Published: Mon Nov 05 2007