OK Xannie and papj, move it on over there's competition moving in
. I have a very active restaurant fantasy life
; one of my fantasies for several years, as I've been obsessed off and on with chili recipes, is a chili parlor, 'Chili Bob's Texas Chili Parlor.' I wonder if I'd get sued by the Fort Worth country nightclub for using that name? I'd have 9 or 10 regular versions of chili on the menu, different levels of heat, different meats, but always true to the original conception of chili as just meat and spices. The more I've experimented the more a traditionalist and purist I've become. The real reason beans don't go in chili has nothing to do with chili competition rules or any definition promulgated by the Texas Legislature, it's because it tastes better that way and beans taste better by themselves, too.
I'd have chili verde and I'd try Cincinnati Style Chili because I think it's a good dish, but I don't know if the latter would go over down here. None of the tomato-hamburger-vegetable-soup or Garbage Bowl types served as chili in some parts; I don't think they'd do well. Would have a vegetarian chili, maybe more than one, and they'd have beans.
And a few 'celebrity' chilis - LBJ's Perdernales River Chili, perhaps, or some of the others that have been brought up.
Now, what to serve besides chili?????
papj - according to Tolbert's book, Robert Sprinkle Pool was a character. He celebrated his birthday by going down to the pound and buying all the dogs and giving them to his friends. Friends got to where they dreaded his birthday. "For about a dozen years after WWII, Bob was the high priest of chili con carne in Dallas. His temple was red-fronted narrow parlor with red-and-white checkered cloths on the tables."
During a sales slump at NM, "...Stanley Marcus lectured his sales people: 'You all must be living on Bob Pool's chili, the way the customers are backing off from you.' The reference was to the breath acquired from eating Pool's chili.