Vallone’s Chili featured in Houston Chronicle
Here’s what Houston Chronicle food editor Greg Morago had to say about Vallone’s chili in his column this week “Houston’s six best bowls of chili”:
There’s a reason the chili at Vallone’s steakhouse is served only at lunch: It would never last until dinner.
This uptown chili is made daily for the lunch crowd. And it sells out daily. Why? It’s about as posh as chili can get – made from in-house butcher trimmings of USDA Prime steaks including tenderloin, rib-eye and strip.
“What makes this chili so special is the quality of meat that goes into it,” general manager Scott Sulma said. “It’s really about the meat.”
The chili’s texture comes from a mix of ground meat and meaty chunks. A unique blend of chile and spices is used, Sulma said. No beans or tomato need apply. At $12 a serving, it is ladled from a copper pot tableside with accompaniments including chopped red onions, jalapeño slices, grated cheese and corn chips.
The chili, an original recipe from owner Tony Vallone, is the same bowl of red originally served at Tony’s. “We have people who were used to having it at Tony’s drive out here to have it at Vallone’s,” Sulma said. “It’s destination chili.”