RE: Shanghai Jimmy's Chili Rice
Shanghai Jimmy was a Minnesotan, I think, who mustered out of the army in the Far East after World War I, "went native," and stayed until the communists took over China in 1949. There are references to him in several books about life in China between the wars. One of his food operations was named "Jimmy's Kitchen," said to have been a white table cloth place in Shanghai. I think there is a place or places in Hong Kong and perhaps elsewhere in China today that do business under the same name. He may have had some family in Texas which was why he landed in Dallas.
He would put rice in a cardboard cup, topped with chili, chopped onion, a slice of margarine (the chili was about greaseless), grated cheese (a dried cheddar flavored powder) and a mild salsa ("Jimmy's") and it was great. Double orders worked two ways, twice as much of everything in a larger cup, or twice the chili for the same amount of rice. The spray dispenser lemonade seen in many fast food places went very well with chili rice.
There were stories that that the oilman Clint Murchison liked chili rice and was going to bankroll wider distribution and that a local grocery chain, Minyyard's, was going to market a Shanghai Jimmy mix ala Wick Fowler's, but they came to nothing. You see recipes for his chili but SFAIK they were not the chili.
Tiki, try your chili over rice some time. The result will be gratifying.
In the Dallas - Fort Worth area today, the El Fenix chili over their rice with a side of chopped onion and grated chese may be about as close as you can get to the Shanghai Jimmy product. Resky's, Refsky's(?) in Fort Worth is the best best chili I have had in that area and very good, IMO, but not the same.