“Like” Junior’s Chili in Winnipeg
My mom worked at Junior’s on Henderson Highway from the day they opened their doors in the late ’70s and for several years thereafter, and we lived just across Henderson on Martin Avenue. I used to sit in Junior’s after school, doing my homework as I waited for her to finish her shift. I grew up eating this stuff. The two Greek cooks – Billy and Savas – were very fond of me, and would always insist on feeding me. I remember there was a big scandal going on behind the scenes when a former employee at Junior’s and good friend of the owner left, taking the chili recipe with him, and started his own burger joint (I think it was George’s, but I could be mistaken, this was decades ago) serving up the secret Fat Boy recipe and the same thick cut fries. I remember talk of a law suit, but I’m not sure where any of that ever went. Many years later- quite a number of years back now – I stumbled upon this “copycat” Fat Boy Chili Recipe from Juniors in the Winnipeg Free Press. Hope this recipe helps to satisfy the cravings of former (or present) Winnipeggers who need their Fat Boy fix and are searching for the Juniors Fat Boy Chili recipe! If you happen to be one of them, leave a comment below and let me know you stopped by!
Courtesy of LynneRobson who wrote:
Since I can’t be in Winnipeg to get a picture of the best burgers in the world I have linked to a foodie blogger in Winnipeg…For years since we moved to White Rock from Winnipeg, one of the things I have missed most is the food. And one of the ones I missed most was hamburgers and fries with chili from a couple of my favorite burger joints. Junior’s, The Whip on Marion, and the Red Top on St. Mary’s Rd. are just a few of my old stomping grounds. This chili was put on hamburgers, hot dogs, and french fries…and in some cases pasta. It is more like a sauce then a chili. It took me years to find and perfect this Junior’s Chili recipe, and now I share it with you…This recipe makes a huge batch, but it freezes wonderfully!
30 ml (2 tbsp) olive oil
2 yellow onions, finely minced
4 garlic cloves, minced
1 kg (2 lbs) lean ground beef
30 ml (2 tbsp) chili powder
15 ml (1 tbsp) ground cumin
15 ml (1 tbsp) dried oregano leaves
10 ml (2 tsp) unsweetened cocoa powder
10 ml (2 tsp) salt
5 ml (1 tsp) celery seeds
5 ml (1 tsp) turmeric
5 ml (1 tsp) cinnamon
2 ml (1/2 tsp) hot red pepper flakes
500 ml (2 cups) tomato juice
500 ml (2 cups) canned beef broth
60 ml (1/4 cup) cornmeal
Heat oil in Dutch oven set over medium heat. Add onion and garlic and saute until translucent, stirring occasionally, about 10 minutes.
Combine chili powder with ground cumin, oregano, cocoa, salt, celery seeds, turmeric, cinnamon and hot red pepper flakes and add to the pot!
Add ground beef. Don’t “brown’ it…
Add tomato juice and broth and mix it all up.
Bring to a boil, stirring occasionally.
Reduce heat and simmer until liquid is reduced by 1/3, about 1 1/2 hours. Add cornmeal and stir for 2 minutes.
Can be prepared ahead. Cool slightly, then cover and freeze in airtight container up to 2 months or refrigerate up to 3 days. Warm over medium-low heat.