Post by Trish on Feb 9, 2013 1:34:21 GMT -5
240 Chili
Chili & soup house
The 240 Chili house is an old fire station and run by a family of strapping men. They have vats of chili simmering in the front window to entice passerby. They don't have much solid food, but they have an array of chili and soups, all that eat like a meal. An interesting feature is a tall 'to go' cup of soup warmed to a drinkable temperature for people on the go.
MENU:
All soups come with choice of Dad's Biscuits or Mama's bread
CHILI: listed from mildest to hottest
White Chili- A creamy, smooth white chili with chicken, rice instead of beans.
-The Spice: White pepper.
Yellow Chili- A beanless chili stewed thick with yellow tomatoes, yellow bell peppers, and yellow hot peppers. Chorizo is simmered right into this velvety, buttery brew.
-The Spice: Yellow hot peppers.
Brown Chili- This heavy blend of baked brown beans brings you big chunks of bacon. The flavor goes further with brown sugar and maple, and that sweet gets some heat from flecks of cayenne.
-The Spice: Smoked cayenne pepper flakes.
Green Chili- No beans here either, but loaded with enough sauteed pork to make up for it. The base is green tomatillas and these are stewed up with green chiles and jalepenos. This all makes for a blend of traditional heat and a peppery kick that'll bring you back to this tart & tangy taste.
-The Spice: Jalepenos
Black Chili- We take days to prepare the black beans that make up the base for this chili. We stir in tender slivers of grilled steak and perfectly balanced seasonings, and then pepper it up to make you cry for more.
-The Spice: Cracked black pepper.
Red Chili- What your mama calls 'chili'. A thick, spicy red tomato base and lots of ground beef.Our special blend of red peppers set off all five alarms every time and the red kidney beans and stewed whole peppadews will make sure you enjoy it for a good long sit.
-The Spice: Scotch Bonnets & Piri Piri peppers.
Hot Lava Chili- This bold brew is for experienced chili chiompers only. Seriously; if you're just starting out with the spicy foods, this stuff is probably too much for you. We start out with a three-bean blend of red kidneys, white navies, and frijole negros to keep your tongue geussing. Hot vinegar flavors it up and whole black peppercorns bring on the first kick of heat. Mesquite smoked keilbasa and stewed ground beef give it the bodu. The scotch bonnets are here too, but they're just shock troopers. Quartered and stewed red savinas are juggernauts of heat and flavor, but it doesn't stop there. Our war on heat calls in some super science and we sprinkle in capsaicin until we hit a certifiable five hundred thousand Scovilles!
-The Spice: Pure capsaicin crystals.
SOUP:
Chicken Noodle- Chicken, noodles. Some carrots too.
Chicken Gnocchi- A creamy soup with chicken and potato dumplings. Don't ask us how to pronounce it.
New England Clam Chowder- Ours is the creamiest you ever had.
Brunswick Stew- Veggie soup thickened up with shredded beef.
Tuscan Sausage and Potato- Sausage and potato soup, filling and a little creamy.
Cheddar Cheese Soup- Let's just say it's a big bowl of cheese, yeah?
LA Bisque- You won't find this anywhere else. Our original recipie for salmon bisque with crab and peppadews. All the seafood is local-caught and we don't skimp on the cream.
Cream of Jerk- Beef jerked with our home-made jerk in a creamy white cheese soup. We stew a few whole peppadews into it to even it out, making for a sweet, smoky, spicy, exciting dish you're only gonna find here.
Irish Potato- Tradtional family recipie for potatoes & leeks.
Mulligatawny- Lamb and turnip soup with lots of different flavors - a taste of the old world.
Beef Barley- A hearty soup with big chunks of beef, loaded with barley pearls and flavored up with veggies.
Cream of Mushroom- Made with big pieces of sliced fresh mushroom caps and stems in a creamy broth of mushroom bits.
Tomato & Cheese- From-scratch tomato soup loaded with fresh mozerella.
French Onion- We never quite got this one, so ours has pork in it to give it a little weight.
Chicken Minestrone- A thick brothy soup with chicken and beans and veggies. A little more serious than chicken noodle.
Veggie Minestrone- Our minestrone with vegetable broth instead, with tender slices of eggplant. (Vegetarian)
Ratatouille- Every veggie we can reach except the hot peppers - we cook this up in layers, the right way. This veggie stew is more like an entree than a soup, but we cook it in a pot so it's soup to us! (Vegetarian)
Hot Ratatouille- Our ratatouille with some peters and peppadews, pretty spicy. (Vegetarian)
Deluxe Pea Soup- Pea soup thickened with sweet potato and bodied up with tender pieces of carrot, potato, and squash. (Vegan)
Soup du Jour- We're always brewing up something new! Check out what we created today.
HOT STUFF:
Fried Piri Piris- Deep fried, served with ranch.
Roasted Peppadews- Injected with cream-cheese and then flash-roasted with our kitchen torch.
Roasted Bonnets- Same as above, but we kick it all the way up to the scotch bonnet.
Peter Peppers- Served fresh and raw so they're cold, crispy, and spicy.
Bottlecaps- Deep-fried jalepeno slices.
Hot Bacon- Thick bacon fried in chopped assorted peppers, comes out covered in them.
Stuffed Mushrooms- cheese, crab, bread, peppers - tell us how hot you want it.
Stuffed Bonnets- Cheese, crab, bread, piri piris.
Scorpion- *MUST SIGN WAIVER* One of our home-grown Trinidad Moruga Scorpion peppers. We slice it open and sprinkle in a little dry cheese and then we stuff it with dry jerk beef. We roast it up to draw out the flavor and serve it with tongs because you shouldn't be touching this thing. We garuntee every pepper is at least 1.5 million SHU. No refunds, but we'll call you an ambulance.
OTHER STUFF:
Dad's biscuits- Fluffiest in the world. Like eating a cloud with butter.
Mama's bread- Chewey and sturdy with lots of room to soak up soup.
Apples & Cheese- good together. Good with soup.
Buttermilk- Takes the sting out. We can do it in pitchers.
Grilled Cheese- Goes good with soup, classic.
Chili Dog- your choice of chili.
Chili fries- your choice of chili.
Stuffed Bell Peppers- Stuffed with our blend of beef, pork, and rice and roasted up in our himmade tomato sauce.
Stuffed Sevina Peppers- We swap out the bell for the second-hottest pepper in our shop. Hot and filling, a real gut-buster.
EXTRAS:
Noodles- You need something a little more solid? Try soup or chili served over angel-hair pasta.
Kick It- Our chefs know chili and stew through and through. For a little extra our man on duty'll do something to fancy up your soup. Results may vary.
DIDJA KNOW?
We grow our own tomatoes and peppers.
We donate 2 vats a day to the local soup kitchen.
There's no microwave in here - everythying here is heated by flames.
TRIPLE BOWL CHALLENGE: Eat three, the rest are free!
*Finish three regular-sized bowls of chili or soup and you'll have free refills for the rest of your visit.
Chili & soup house
The 240 Chili house is an old fire station and run by a family of strapping men. They have vats of chili simmering in the front window to entice passerby. They don't have much solid food, but they have an array of chili and soups, all that eat like a meal. An interesting feature is a tall 'to go' cup of soup warmed to a drinkable temperature for people on the go.
MENU:
All soups come with choice of Dad's Biscuits or Mama's bread
CHILI: listed from mildest to hottest
White Chili- A creamy, smooth white chili with chicken, rice instead of beans.
-The Spice: White pepper.
Yellow Chili- A beanless chili stewed thick with yellow tomatoes, yellow bell peppers, and yellow hot peppers. Chorizo is simmered right into this velvety, buttery brew.
-The Spice: Yellow hot peppers.
Brown Chili- This heavy blend of baked brown beans brings you big chunks of bacon. The flavor goes further with brown sugar and maple, and that sweet gets some heat from flecks of cayenne.
-The Spice: Smoked cayenne pepper flakes.
Green Chili- No beans here either, but loaded with enough sauteed pork to make up for it. The base is green tomatillas and these are stewed up with green chiles and jalepenos. This all makes for a blend of traditional heat and a peppery kick that'll bring you back to this tart & tangy taste.
-The Spice: Jalepenos
Black Chili- We take days to prepare the black beans that make up the base for this chili. We stir in tender slivers of grilled steak and perfectly balanced seasonings, and then pepper it up to make you cry for more.
-The Spice: Cracked black pepper.
Red Chili- What your mama calls 'chili'. A thick, spicy red tomato base and lots of ground beef.Our special blend of red peppers set off all five alarms every time and the red kidney beans and stewed whole peppadews will make sure you enjoy it for a good long sit.
-The Spice: Scotch Bonnets & Piri Piri peppers.
Hot Lava Chili- This bold brew is for experienced chili chiompers only. Seriously; if you're just starting out with the spicy foods, this stuff is probably too much for you. We start out with a three-bean blend of red kidneys, white navies, and frijole negros to keep your tongue geussing. Hot vinegar flavors it up and whole black peppercorns bring on the first kick of heat. Mesquite smoked keilbasa and stewed ground beef give it the bodu. The scotch bonnets are here too, but they're just shock troopers. Quartered and stewed red savinas are juggernauts of heat and flavor, but it doesn't stop there. Our war on heat calls in some super science and we sprinkle in capsaicin until we hit a certifiable five hundred thousand Scovilles!
-The Spice: Pure capsaicin crystals.
SOUP:
Chicken Noodle- Chicken, noodles. Some carrots too.
Chicken Gnocchi- A creamy soup with chicken and potato dumplings. Don't ask us how to pronounce it.
New England Clam Chowder- Ours is the creamiest you ever had.
Brunswick Stew- Veggie soup thickened up with shredded beef.
Tuscan Sausage and Potato- Sausage and potato soup, filling and a little creamy.
Cheddar Cheese Soup- Let's just say it's a big bowl of cheese, yeah?
LA Bisque- You won't find this anywhere else. Our original recipie for salmon bisque with crab and peppadews. All the seafood is local-caught and we don't skimp on the cream.
Cream of Jerk- Beef jerked with our home-made jerk in a creamy white cheese soup. We stew a few whole peppadews into it to even it out, making for a sweet, smoky, spicy, exciting dish you're only gonna find here.
Irish Potato- Tradtional family recipie for potatoes & leeks.
Mulligatawny- Lamb and turnip soup with lots of different flavors - a taste of the old world.
Beef Barley- A hearty soup with big chunks of beef, loaded with barley pearls and flavored up with veggies.
Cream of Mushroom- Made with big pieces of sliced fresh mushroom caps and stems in a creamy broth of mushroom bits.
Tomato & Cheese- From-scratch tomato soup loaded with fresh mozerella.
French Onion- We never quite got this one, so ours has pork in it to give it a little weight.
Chicken Minestrone- A thick brothy soup with chicken and beans and veggies. A little more serious than chicken noodle.
Veggie Minestrone- Our minestrone with vegetable broth instead, with tender slices of eggplant. (Vegetarian)
Ratatouille- Every veggie we can reach except the hot peppers - we cook this up in layers, the right way. This veggie stew is more like an entree than a soup, but we cook it in a pot so it's soup to us! (Vegetarian)
Hot Ratatouille- Our ratatouille with some peters and peppadews, pretty spicy. (Vegetarian)
Deluxe Pea Soup- Pea soup thickened with sweet potato and bodied up with tender pieces of carrot, potato, and squash. (Vegan)
Soup du Jour- We're always brewing up something new! Check out what we created today.
HOT STUFF:
Fried Piri Piris- Deep fried, served with ranch.
Roasted Peppadews- Injected with cream-cheese and then flash-roasted with our kitchen torch.
Roasted Bonnets- Same as above, but we kick it all the way up to the scotch bonnet.
Peter Peppers- Served fresh and raw so they're cold, crispy, and spicy.
Bottlecaps- Deep-fried jalepeno slices.
Hot Bacon- Thick bacon fried in chopped assorted peppers, comes out covered in them.
Stuffed Mushrooms- cheese, crab, bread, peppers - tell us how hot you want it.
Stuffed Bonnets- Cheese, crab, bread, piri piris.
Scorpion- *MUST SIGN WAIVER* One of our home-grown Trinidad Moruga Scorpion peppers. We slice it open and sprinkle in a little dry cheese and then we stuff it with dry jerk beef. We roast it up to draw out the flavor and serve it with tongs because you shouldn't be touching this thing. We garuntee every pepper is at least 1.5 million SHU. No refunds, but we'll call you an ambulance.
OTHER STUFF:
Dad's biscuits- Fluffiest in the world. Like eating a cloud with butter.
Mama's bread- Chewey and sturdy with lots of room to soak up soup.
Apples & Cheese- good together. Good with soup.
Buttermilk- Takes the sting out. We can do it in pitchers.
Grilled Cheese- Goes good with soup, classic.
Chili Dog- your choice of chili.
Chili fries- your choice of chili.
Stuffed Bell Peppers- Stuffed with our blend of beef, pork, and rice and roasted up in our himmade tomato sauce.
Stuffed Sevina Peppers- We swap out the bell for the second-hottest pepper in our shop. Hot and filling, a real gut-buster.
EXTRAS:
Noodles- You need something a little more solid? Try soup or chili served over angel-hair pasta.
Kick It- Our chefs know chili and stew through and through. For a little extra our man on duty'll do something to fancy up your soup. Results may vary.
DIDJA KNOW?
We grow our own tomatoes and peppers.
We donate 2 vats a day to the local soup kitchen.
There's no microwave in here - everythying here is heated by flames.
TRIPLE BOWL CHALLENGE: Eat three, the rest are free!
*Finish three regular-sized bowls of chili or soup and you'll have free refills for the rest of your visit.