Originally posted by salindgren
Oh, quit now, Big Ugly Mich. Them's fightin' words. I'm from Dallas. I think it's the folks traveling north from Texas who screwed up the recipes. What I read about Kansas City and Chicago chili sounds pretty odd to me. I don't really know about the rest of the southwest, like AZ and NM, but in LA we have one HUGE chain, Tommy's, that has exploded over the last ten years, just like In 'N Out Burger. They built the empire on chili, funky as it is. I know this is sort of off topic in a way, and arguably not "Mexican". But 90+% of the clients at Tommy's are 100% Latino, OK? I like the chili cheese fries, or, for "lighter" fare, the chili cheese tamale. The dogs suck, and the burgers are just, well, not a patty I want. What I also like about Tommy's is that it's dirt cheap, and they don't gouge for a can of soda, and they'll dump lots of chopped onion on my order, and they have the best brand of those hot little yellow peppers. And always tons of napkins, self service. These guys have been around for decades. Limos pull up sometimes, people in tuxes wait in line. I like it a lot more than Pink's.
But more serious in the chili dept is Chili John's in Burbank. Best I've ever had, and I'm from TX! Really finely chopped beef, not ground. Really hot (or mild if you can't take the hot). Been around since 1919 or so. They bring a bag of a secret recipe of spices every week to the people who make the excellent dogs they serve up. They also feature a nice tamale. And real cheddar. Free refills of soda, in a real glass. I just personally like this finely chopped approach, rather than ground beef, or big old chunks. I don't like anything chunky. Except PB.
-Scott Lindgren firstname.lastname@example.org