This is not a story about a passion for Chili, it’s about the passion of the chili. A fervor that encompasses more than a desire for just a hearty bowl of meat stewed in spices. And it doesn’t matter whether there are beans involved or if there’s a specific condiment to dress the potion. Because in the world of chili created by Brian Walusis and his partner Mason Downey in the small river town of Miamisburg, Ohio chili is elevated and celebrated as a locally inspired craft no less involved or honored than any other culinary artisan craft.
There are several meccas of chili in the United States. The few that come easily to mind are Albuquerque, New Mexico for its green chile and pork version. Then there’s the red chile and beef potion sold on the plazas of San Antonio for nearly 200 years by the Chili Queens. Why there’s still a reverent following of the hand chopped beef and pork version simmered with spices, tomatoes and beans once found only at the Hollywood restaurant of Dave Chasen. These are all examples of how great food can and will pop up in the most unimaginable places. So, to find a restaurant in the small hamlet of Miamisburg, Ohio dedicating itself to chili is not a stretch at all.