Today
The famous chili is produced at the chain's commissary, starting with large vats of suet which are melted down. Added to this are dried white onions, which cook for approximately thirty minutes. The next ingredients are ground beef and their "secret" concoction of spices, which cook for another hour or more. Finally, tomato sauce and water are added, which are boiled for three hours into a concentrate. After a cooling period, the product is then packed and shipped to one of their restaurants.
According to an interview with Basheer Daoud (a son of one of the founders) by Neal Conan of National Public Radio in 2005, the chain's commissary produces nearly 20,000 pounds (9,100 kg) of food product for the restaurants per day.
Gold Star Chili restaurants, both company-owned and franchised, are located in Ohio, Kentucky, and Indiana—a total of 93 as of April 2012. Additionally, a relative of the Daoud family founded Chili House restaurants that serve a similar product in Egypt, Jordan, Bahrain, Iraq, Saudi Arabia and Syria.
Gold Star Chili for the past several years has been a major sponsor of the Cincinnati Bengals.
The famous chili is produced at the chain's commissary, starting with large vats of water which is heated. Added to this are dried white onions, which cook for approximately thirty minutes. The next ingredients are ground beef and their "secret" concoction of spices, which cook for another hour or more. Finally, tomato sauce is added, which is boiled and then bagged and shipped out to the resturaunts.
Read more about this topic: Gold Star Chili
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