Chili, a small hot-tasting pod of a variety of capsicum, used chopped, and often dried, in sauces, relishes, and spice powders, originated in northern Mexico and southern Texas. But today, chili most often makes you think of its other variety: a spicy stew. A slow simmered, hearty meal, enjoyed during the cooler months, and cooked with seasonings like garlic, onions, cumin, and often containing chili peppers, meat, tomatoes and beans.
Not only are a wide variety of ingredients, including various forms of chilis, differing in size, color, and strength of flavor, used to create this dish, but local chefs are changing its traditional presentation and challenging new flavors. In Jackson Hole, there are many inventive and classic ways to try chili. Here are a few!
First, if you’ve never had chili on a pizza, now is your chance. The “Bison of a Gun,” is one of the newest menu items at Hand Fire Pizza. The new fall favorite is loaded with Wyoming bison chili, mozzarella and cheddar cheeses, scallions, and sour cream. Hand Fire’s pizzas all begin with organic dough, made fresh daily. The pizza is hand stretched, cooked in a wood fired oven and topped with the best ingredients, locally grown, organic, hormone free, sustainably raised and fairly sourced meats and vegetables.
And for all you tater tot fans, just like their famous Tot-chos, Eleanor’s is at it again, this time offering you a chance to order chili cheese tots. Using their own homemade tots as a fry substitute was a no brainer for owner Will Nowack, “simply because they are delicious.” The tots are smothered in a homemade bison, beanless chili, and topped with cheddar cheese and white onions.
All food is made fresh and in house. I especially like our bison chili and that has been a crowd favorite for years. It’s served every weekend during football season!
Will Nowack, owner of Eleanor’s
Next up, is the chili cheese dog at the Pinsetter Restaurant located inside Hole Bowl. This seasonal, fall and winter, menu item is made with a Snake River Farms all beef Kobe frankfurter, a warm split top bun, and homemade beef chili.
The chili takes about two days to make from start to finish, sautéing ground beef, onions, garlic, and jalapeños, deglazing with a Jackson favorite – Pabst Blue Ribbon beer – and adding black beans and tomatoes before it simmers and allows all of the flavors to marry. The bun and the Kobe frankfurter are topped with the beef chili, melted cheddar cheese, and garnished with fresh diced jalapeños and green onion.
We must wait 24 hours for the flavors to marry so that we can experience the best chili.
Jayson Lafferty, Executive Chef of Pinsetter Restaurant
If you’re looking to try one of the many flavors that Wyoming game has to offer, stop by the Silver Dollar Bar and Grill located inside the Wort Hotel for the bison and smoked garlic chili. A customer favorite for the last eight years, the restaurant built its name in the chili game after winning Jackson Hole’s Chili Cook off. The bison and smoked garlic chili is topped with parmesan bread crumbs and cheddar and jack cheeses.
The dish was a collaboration among kitchen staff and since then chefs have added their own personal touches which is what makes it authentic to the Silver Dollar. Created and refined by Silver Dollar chefs.
Silver Dollar Bar and Grill
Or, how about a heaping bowl of chili topped with a salty, crunchy, pile of Fritos! Check out another version of local game, the elk chili at the Mangy Moose in Teton Village, with all of your favorite toppings. Made with wild game, a bean medley, roasted red peppers, and shredded cheddar cheese, this classic is finished off with sour cream, Fritos, and scallions.
And if you are a lover of all things traditional and french fry, then look no further than the Chili Cheese Fries at Jackson Drug. The crispy fries are piled high with homemade chili, white cheddar cheese, scallions, and sour cream.
And who can mention chili without talking about the long-time local favorite: Snake River Brewing’s Wyoming bison and beef chili. A three-time champion of the aforementioned Chili Cook off, it is served with cornbread and can be washed down with the beer that is added to the chili base.
