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Chef Robert Wiedmaier reviews Texas chili con carne at District Commons
$$$ | Modern | American
Foggy Bottom
"This stuff is the best. Chef Jeff Tunks does it true Texan-style: no beans, just enough heat to let it linger on your lips, and a huge depth of flavor. At District Commons, you can get a bowl of it with a side of cornbread, but if you want to do it big, go next door at Burger, Tap & Shake and they'll pile it up on top of a big, juicy patty and add cheese, jalapeños, and onions. Man."