Its too hot in the summer, too humid in the spring, autumn lasts from 2 a.m. Oct. 29 to 4:30 p.m. Nov. 2 and were officially in the throes of winter.
You need chili.
And a dire wolf.
But first, chili.
The problem is finding a reliable source of chili. We cant all be scouring Twitter and Facebook every day to track down restaurants with chili specials. And what if they put something weird in it, like pineapple and cashews? Theres no coming back from that.
Palate kick
For a bowl with a barbecue kick, the Range Chili ($4 for a cup, $5.95 for a bowl) never leaves the menu at Iron Starr Urban Barbeque, 3700 N. Shartel Ave. Thats because it has been a favorite from the beginning, chock-full of tender brisket for a big beef flavor. Crumble cornbread in there and make sure to enjoy the zing of the red chile créme fraiche, which brings a tangy heat to the dish.Buffalo pals
Nothing says Oklahoma like a range full of bison, so its little wonder that the buffalo chili with jalapeño hush puppies ($7 for a cup, $9 for a bowl) at Flint, 15 N. Robinson Ave., is such a hit.The meat in this chili is ground, so the texture is consistent, but the buffalo a lean animal with a rich taste takes the dish to another level.
We try to keep our menu pretty seasonal, but wed never take the chili off our menu, said Flint Assistant Manager Jason Partee. Too many people ask for it to let it go.
Vegan chili pie
If meats not your thing, then I dont know. I dont know, man. But The Red Cup, 3122 N. Classen Blvd., does because it has been slinging a vegetarian Frito chili pie for years, much to the delight of patrons. The mix of beans, vegetables and spices creates a delightfully filling and hearty stew made even more irresistible by the inclusion of crunchy corn chips. Feel free to push this on the meat-lovers in your life they wont know the difference.Family recipe
If youre feeling a seasonal chill on the southside, pull into Sherris Diner, 704 SW 59th St., for a beautiful bargain. At $2.29 for a cup or $5.29 for a bowl, this staple menu item is one of owner Annie Coxs favorites.This chili recipe goes five generations deep, said Cox. Its not too tomato-ey or spicy, but its a really good, hearty chili.
Its thick enough to stick to your ribs, and Cox also recommends you get it on a burger or a plate of fries (but its good with cornbread, too).
Watch your waist
If you want the heat but red meat is too heavy, then Coolgreens white chicken chili ($3 for a cup, $5 for a bowl) has plenty of kick to keep your taste buds tingling. Best of all, you can pair it with a salad for a lunch that wont leave you looking like a lonely, post-holiday Santa. Find a location near you at coolgreens.com.Chili combos
Im so grateful for local chili impresario Glen Franklin of Gs Chili Company, who sees no need to take delicious, beefy chili off the menu.Using a recipe he learned from his mother, Franklin grinds his own spices to create a spicy (but not-too-spicy) beef-and-bean chili that can be served plain or with spaghetti, macaroni or a frankfurter, just like he grew up eating.
My friends in Oklahoma were always asking me when I was going to make that chili again, he said.
So, when food truck fever hit OKC, he wisely joined the movement.
Though he likes his hotter, Franklin said Gs Chili is full of flavor, not heat. A serving of his 1962 original recipe chili comes with beans, cheddar and onions for $7, but its also available over pasta and on chilidogs.
For winter catering options, call 919-2125. Check out its menu and find the trucks location during warmer months at gschilicompany.com.
Print headline: Chili outside and in; From all-meat to vegan delights, local eateries offer hearty, distinctive takes on a seasonal favorite.