Guests and airport officials gathered at Ben’s Chili Bowl’s new location at Dulles International to celebrate its grand opening. The three-hour event featured live go-go music, interactive art, delectable bites, and much more. Virginia Ali, the restaurant’s founder, made a special appearance during the ribbon-cutting ceremony, delighting both guests and fans.
The original chili half-smoke is a grilled sausage made with half pork and half beef. It’s served on a warmed steam bun with mustard, onions, and Ben’s spicy homemade chili sauce.
Live mural painting by Aniekan Udofia, one of D.C.’s celebrated visual artists. His work at Ben’s Chili Bowl is among the most photographed murals in Washington, D.C.

Legendary eatery brings its world-famous chili and half-smokes to IAD fliers

DULLES, VA – Sixty-seven years and still swinging! The legendary Ben’s Chili Bowl celebrated its arrival at Dulles International Airport with a grand opening. This iconic family eatery from U Street has brought its world-famous chili, half-smokes, and ‘50s diner vibes to its new location in Concourse B. The three-hour celebration featured live go-go music blending R&B, hip-hop, and soul, delectable bites, a live mural painting by D.C. artist Aniekan Udofia, commemorative T shirts and giveaways, and a glimpse into the restaurant’s rich history. Virginia Ali, the founder, now 92, delighted guests and airport officials as a special guest at the ribbon-cutting ceremony.

Alyson Murphy, Vice President of Fraport Washington Partnership LLC, warmly welcomed Ben’s Chili Bowl as a new addition to the concessions program at Dulles International. “It is an honor to share the Ali family’s remarkable story and bring their timeless dishes to a wider audience of international travelers,” she said. “Ben’s Chili Bowl is credited with creating D.C.’s signature dish, the chili half-smoke, which is a must-try for visitors. Now, thanks to their partnership with Tas Ahmed, there are two Ben’s Chili Bowls at the airports, including a twin at Reagan National, which opened in 2014.

Mr. Ahmed, principal of MSK and SAS mgmt, which operates the restaurants, expressed his gratitude for the long partnership. “I feel fortunate to be associated with Ben’s Chili Bowl and the Metropolitan Washington Airport Authority. Both great institutions have always supported the community and small businesses.”

Established in 1958, Ben’s Chili Bowl has become a Washington landmark and a sought-after destination for locals, tourists, and celebrities. From jazz greats to world leaders, Ben’s has
captured the hearts of many. Its original chili half-smoke, crafted using a secret family recipe, has solidified its status as a culinary icon.

“We are thrilled to bring the iconic flavors of Ben’s Chili Bowl to Dulles International,” said Virginia Ali. “It has been a true pleasure working with the team at Fraport and the Airports Authority to make this vision a reality, and we’re very excited to share a taste of D.C. history with travelers from around the world!”

The spacious 2,444 square-foot restaurant pays homage to Ben’s legacy by presenting menu classics with a twist. The nostalgic ambiance, enhanced by iconic signage, historic relics adorning the walls, countertops, bar stools, and red booths, transports diners back in time. This warm and inviting atmosphere makes guests feel like family.

Jaimini M. Erskine, Vice President, Marketing & Concessions at Metropolitan Washington Airports Authority, added: “The Airports Authority welcomes Ben’s Chili Bowl to Dulles International Airport. Domestic and international passengers can now experience an iconic Washington D.C. brand with its signature dishes of half-smokes and dogs, burgers, fries, vegetarian options and including a breakfast menu. Delivering more local options has been our vision for the concessions program, and we are excited to have Ben’s Chili Bowl be a part of it.”

Ben’s new outpost near Gate B71 is open daily from 6 a.m. to 10 p.m. They serve soulful dishes crafted from family recipes for breakfast, lunch, dinner, or as a snack or special treat. This retro diner has seating for up to 65 guests and offers takeout and all-day breakfast options.

The menu boasts popular dishes, including classic chili dogs, burgers, and fries. Gourmet onion rings, homemade potato salad, and Ben’s award-winning homemade vegan chili are also must tries. Ben’s world-famous chili half-smoke is a grilled half pork, half beef sausage, served on a warmed steam bun with mustard, onions, and spicy homemade chili sauce.

Ben’s hand-spun milkshakes come in a rainbow of flavors, from classic favorites like vanilla, chocolate, and strawberry to unique options like coffee, pina colada, maple, Oreo® cookie, banana, and pineapple. Topped with fluffy whipped cream and a cherry, these thick and creamy shakes are a delightful treat for any occasion.

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About Fraport USA®
Fraport USA is the developer and/or manager of the retail, food, and beverage programs at Baltimore/Washington International Thurgood Marshall Airport, Cleveland Hopkins International Airport, Terminal 5 at New York’s John F. Kennedy International Airport, Nashville International Airport, Newark Liberty International Airport’s Terminal B, Ronald Reagan National Airport and Dulles International Airport. Fraport USA’s projects rank among the highest for passenger spending and consistently receive accolades for innovation and customer service. Fraport USA is a wholly owned subsidiary of Fraport AG Frankfurt Airport Services Worldwide. Based in Frankfurt, Germany, Fraport AG is active at some 30 airports on four continents around the globe. For more information, visit FraportUSA.com.