CityView Magazine

food To Beans or Not to Beans? How you like your chili depends on where you���re from W By Kelly Twedell hether it���s a family recipe or your tried and true, hand-scrawled formula on a stained up 3x5 card, people know what they like when it comes to chili. And, much like ribs and barbecue, your preference often depends on where you were raised. For some, it just isn���t chili if it isn���t dotted with plump, dark red kidney beans. For others (namely those from the Southwest) adding beans to chili is just short of sacrilegious. Regardless of your preference, cool weather practically requires a piping hot bowl of chili, and there are many places in town that will happily serve you their interpretation of the classic dish. Customers have already made chili a top seller at both Huske Hardware House and Great Harvest Bread Company. Josh Collins, who owns Huske Hardware House with his wife Tonia, spoke to CityView about two hearty and popular Huske favorites ��� the restaurant���s chili and a pint of Jack���s Honey Badger Ale to wash it down. Jack���s Honey Badger is a barrel-aged, American Strong Ale, infused with a little honey and aged in Jack Daniels whiskey barrels for two months according to Mark Fesche, Huske���s brewmaster. ���The hickory smoke overtones from the barrel compliments the spiciness,��� said Fesche. ���It cuts the heat of the chili.��� Whether served in a bowl as a meal, or as side to your entr��e in a cup, the chili at Huske Hardware House hits the spot. White Chicken Chili Looking for something on the lighter, spicier side? Great Harvest Bread Company, on Raeford Road, has been serving up White Chicken Chili for a few years. Customers line up at lunchtime for a to-go cup of the chili, often buying a grilled sandwich to go with it. Emily Paine, the front-end manager of the bread store, said the recipe was created by former employee Shannon Taylor. The White Chicken Chili is only made on Tuesday and can be bought in an 8-ounce cup or a 12-ounce bowl to go. She recommends sopping it up with any of their fresh baked bread to enhance the flavor. Paine said they make homemade batches each week and it often sells out, especially on rainy or wintery days. ���It���s busy in the winter and we get to help a lot of people, it���s fun,��� said Paine. ���We sell a lot of our baskets.��� We couldn���t convince Huske Hardware House or Great Harvest Bread Company to share their secret recipes, but two local people generously agreed to let you in on the chili recipes they���ve become known for making: CityViewNC.com | 19

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