Let me tell you something about comfort food that really *means* it—none of this dainty, Instagram-perfect nonsense. I’m talking about the kind of meal that demands a stack of napkins and a willingness to get a little chili on your shirt. Enter the **Open-Faced Chili Size Burger**, a glorious, knife-and-fork affair that’s equal parts diner nostalgia and flavor explosion. Imagine a juicy beef patty smothered in smoky, bean-studded chili, all piled onto crisp sourdough toast with a blanket of melted cheddar so perfect it should come with its own fanfare. This isn’t just dinner; it’s an experience.
Why This Recipe Works
- Flavor fireworks: Sweet onions, spicy chili powder, and umami-rich beef—every bite is a symphony.
- Textural heaven: That crunch of toast against the tender patty and velvety cheese? *Chef’s kiss.*
- Weeknight hero: One skillet, pantry staples, and minimal fuss. Even better? The chili tastes *better* the next day.
The Story Behind the Sauce
Picture this: 1940s San Bernardino, where diner cooks stretched rationed meat into genius. The “size” in “Chili Size” isn’t about heft—it’s a nod to the small-plate diner slang of the era. Unlike its closed-face cousins, this open-faced beauty lets every layer shine. It’s the burger that *wants* to be seen.
Essential Ingredients & Tools
For the Chili (The Star of the Show):
- 1 tbsp vegetable oil (or canola oil)
- 1 lb ground beef (85/15—fat equals flavor, friends)
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can (15 oz) kidney beans, drained (or pinto beans)
- 1 can (8 oz) tomato sauce
- 2 tbsp chili powder
- 1 tsp cumin
- Salt to taste
For the Patties (Keep ‘Em Tender):
- 1 lb ground chuck (80/20—trust me on this)
- 1 tsp Worcestershire sauce (or soy sauce in a pinch)
- ½ tsp garlic powder
- Salt to taste
The Grand Finale:
- 4 slices sourdough bread (or sturdy white bread)
- 1 cup shredded cheddar (sharp or extra-sharp)
- Butter for toasting
Tools You’ll Need
- 10–12″ cast-iron skillet (or heavy-bottomed frying pan)
- Wooden spoon
- Meat thermometer (optional but helpful)
Serves 4 | Prep: 20 mins | Cook: 30 mins | Total: 50 mins
How to Make Open-Faced Chili Size Burger
- Build Your Flavor Base (This Is Where the Magic Starts)
Heat 1 tbsp oil in a cast-iron skillet over medium heat until it shimmers. Add 1 diced onion and cook for 5-7 minutes until soft and golden—this slow cooking brings out their natural sweetness. Stir in 2 minced garlic cloves for just 30 seconds (any longer and it’ll turn bitter). Crumble in 1 lb ground beef, breaking it up with a wooden spoon. Cook until no pink remains, about 6-8 minutes. Pro tip: If your skillet’s crowded, work in batches. Crowded meat steams instead of browns, and we’re not here for sad, gray beef.
- Chili Time (Where the Spices Shine)
Sprinkle 2 tbsp chili powder and 1 tsp cumin directly onto the meat and stir for a full minute—this “blooms” the spices, unlocking their full flavor potential. Add 1 can (15 oz) drained kidney beans and 1 can (8 oz) tomato sauce, scraping up all those crispy browned bits (fond) from the bottom of the pan—this is free flavor gold. Let it simmer uncovered for 20 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon without sliding off. Taste and adjust salt as needed.
- Patty Perfection (Don’t Overthink It)
While the chili simmers, gently mix 1 lb ground chuck with 1 tsp Worcestershire sauce and ½ tsp garlic powder. Use your hands—*gently*—and stop the second it’s combined. Overmixing = hockey pucks. Form into 4 patties, each about ½-inch thick, and press a thumbprint into the center (this keeps them from puffing up like a soufflé. Chill for 10 minutes—cold meat sears better.
- The Sear (Where Crust Dreams Are Made)
Wipe out the skillet and heat it over medium-high until a drop of water sizzles into oblivion. Add the patties (listen for that glorious sizzle) and *don’t touch them*. No pressing, no poking—just let them crust up for 4 minutes. Flip when they release easily, then cook another 3-4 minutes until they hit 160°F inside (they’ll climb to 165°F as they rest).
- Assembly (The Grand Finale)
Butter 4 slices sourdough and toast them in a dry skillet over medium-low heat—low and slow avoids burnt edges with a raw center. Layer it up: toast, patty, a generous ½ cup of hot chili (melts the cheese like a dream), then a snowfall of 1 cup shredded cheddar. For maximum diner vibes, broil for 90 seconds until the cheese bubbles like lava.
Pro Technique
Bloom Your Spices (Or Miss Out on Flavor)
Spices are shy—they need heat to open up. After browning the beef, sprinkle them right onto the meat and stir for a minute. Suddenly, your kitchen smells like a Texas BBQ joint. Want next-level depth? Add a teaspoon of cocoa powder with the spices. Sounds weird, tastes *amazing*.
Chili Texture Matters (No Sad Soup Here)
Too thin? Simmer longer. Too thick? A splash of beef broth saves the day. For luxury, blend ¼ of the chili and stir it back in—creamy base, whole beans for bite. Perfection.
Chef’s Wisdom
The Patty Paradox
Most home cooks murder burger meat by overmixing. Here’s the truth:
- Cold meat = distinct fat pockets. Warm meat = greasy smears.
- Hand-mixing lets you feel when it’s *just* combined. Tools overwork it.
- Dimple the center—patties shrink inward, not into domes.
Chili’s Secret: Patience
Made-ahead chili tastes *better*. Flavors marry, textures deepen. In a hurry? Cool it fast: spread in a metal bowl set over ice, stirring occasionally.
Storage & Freshness Guide
Chili & Patties
Store separately. Chili lasts 4 days in the fridge or 3 months frozen. Patties? 3 days chilled. Reheat in a 300°F oven for 10 minutes—no rubbery meat here.
Bread Wisdom
Untoasted sourdough stays fresh 2 days in a paper bag. Freeze slices with parchment between—toast straight from frozen at 350°F for 8 minutes.
Safety First
Assembled burgers shouldn’t sit out more than 2 hours. Reheat chili to 165°F. And for the love of flavor, *don’t* use the same utensils for raw and cooked meat.
Nutrition Profile
| Nutrient | Per Serving |
|---|---|
| Calories | 720 |
| Protein | 48g |
| Carbs | 45g |
| Fiber | 7g |
| Fat | 38g |
Ingredient Variations and Their Impact
- Smoky Brisket Style
Swap half the beef for shredded smoked brisket. Simmer it in the chili for 30 extra minutes. Add a chipotle pepper for soul-warming depth. - Turkey & White Bean
Use ground turkey (plus olive oil) and cannellini beans. Stir in dried sage—it’s turkey’s best friend. - Lentil Mushroom Veggie
Replace meat with cooked lentils and minced mushrooms sautéed with soy sauce. Nutritional yeast adds cheesy vibes. - Texas Heat
Mix chili powder with ancho powder, add cayenne, and top with pickled red onions. - Breakfast Edition
Swap patties for sausage, top with a fried egg, and add hash browns under the toast. Runny yolk = sauce goals.
Perfect Pairings
Complementary Dishes
- Crisp Iceberg Wedge Salad
The cool, watery crunch contrasts the burger’s richness. A buttermilk ranch dressing bridges both dishes with its herbal tang. Serve the wedge whole for dramatic presentation. - Beer-Battered Onion Rings
Their sweet-savory crunch stands up to the chili’s boldness. The batter’s carbonation lifts the palate between bites. Dust with smoked paprika salt for extra dimension.
Drinks
- Amber Ale
The beer’s caramel maltiness mirrors the chili’s sweetness, while hops cut through fat. Serve at 50–55°F—too cold mutes flavors. - Horchata
This creamy cinnamon rice drink cools the palate from spicy heat. Its sweetness balances savory elements without overpowering.
Something Sweet
- Meyer Lemon Bars
Their bright citrus acidity cleanses the palate after rich meat and cheese. The shortbread crust echoes the toast’s buttery notes. - Cajeta Bread Pudding
Goat’s milk caramel sauce adds sophisticated sweetness that complements the chili’s depth. Serve warm with a scoop of Vanilla Bean Ice Cream.
FAQs
- Q: Gluten-free options?
A: Use GF bread and double-check your chili powder. - Q: Reheating leftovers?
A: Reheat components separately to maintain textures. - Q: Cheese swaps?
A: Pepper Jack brings the heat.
The Open-Faced Chili Size Burger: A Messy Masterpiece That’ll Make You Forget All Other Burgers
Try my Open-Faced Chili Size Burger—juicy beef, smoky chili, and melted cheddar on crispy sourdough. The ultimate comfort food! Get the recipe now.
Ingredients
For the Chili
-
1 tbsp vegetable oil
-
1 lb ground beef (85/15)
-
1 onion (diced)
-
2 garlic cloves (minced)
-
1 can (15 oz) kidney beans (drained)
-
1 can (8 oz) tomato sauce
-
2 tbsp chili powder
-
1 tsp cumin
-
Salt (to taste)
For the Patties
-
1 lb ground chuck (80/20)
-
1 tsp Worcestershire sauce
-
½ tsp garlic powder
-
Salt (to taste)
For Assembly
-
4 slices sourdough bread
-
1 cup shredded cheddar
-
Butter (for toasting)
Instructions
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Heat 1 tbsp oil in a skillet over medium heat. Add 1 diced onion and cook until soft, 5-7 minutes. Stir in 2 minced garlic cloves for 30 seconds.01
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Add 1 lb ground beef, breaking it up, and cook until no pink remains, 6-8 minutes.02
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Sprinkle 2 tbsp chili powder and 1 tsp cumin over meat; stir for 1 minute. Add 1 can (15 oz) drained kidney beans and 1 can (8 oz) tomato sauce; simmer 20 minutes.03
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Mix 1 lb ground chuck with 1 tsp Worcestershire and ½ tsp garlic powder; form into 4 patties. Chill 10 minutes.04
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Sear patties in a hot skillet for 4 minutes per side.05
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Butter and toast 4 slices sourdough, then layer with patty, ½ cup chili, and 1 cup shredded cheddar. Broil 90 seconds to melt cheese.06
