Looks like maybe a local chain. I googled but didn’t find a web site. Chiliup.com is not their site. Pbl, have you eaten there? Is it good I wounder?
Are the Chili Up places in S.F. local or a chain?
Ok, I’ll do it. Some good ideas could result. I think lots of chili folks have the idea, just no one is brave enough to open the parlor.
Hey, I’ve already given up all the trade secrets I’m going to divulge [;)].
It’s somebody else’s turn to spill the beans, as the saying goes.
Wow, thanks, xannie. So maybe one of my ideas is actually worth something? Now if I could just find somebody with lotsa money and convince them [:)].
Acording to a thread at the dallashistory site it was Johnny Bejano. There was a referance his place but not his name at;
I did a search at the dallas site for… first chili… and that came up. Now that I know, his name googles also with a link to the post.
There is one in the Pike Place Market in Seattle. It does very well. http://www.pikeplacemarket.org/frameset.asp?flash=true
There was a guy serving chili at the Adolphas Hotel before Bob’s place opened. It may have been the first chili place in Dallas, 1914 or so. Now for his name, I’ll find it somewhere.
Well, does someone want to start the fantasy chili parlor thread?
not only would you not get sued,
you’d have customers lining up
outside your door clammering
to get in!! i think it’s a fantastic idea.
OK Xannie and papj, move it on over there’s competition moving in [}:)]. I have a very active restaurant fantasy life [:I] [:D]; 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.
One response at dallashistory.org. No recipe, when it was open and the exact name, Bob Pool’s Fast Foods I think, and what Bob did next? Boy was he ahead of the times!!! "fast foods!" He may have had the first fast food place.
I am also in search of the hot link served at the Cabell’s stores in Dallas back in the 50s. Man were they good. thing? I made a post about that also at dallashistory.org.
Am I obsessed with this "lost food" thing?
Better than drinking I guess? Whops, I need one!
It was the Empress chili parlor that was open in the Dallas area for a while. They served Shanghai Jimmy’s chili rice. Not sure where I read that? I bet Empress in Ohio dosen’t serve Jimmy’s chili rice. Dallas must not have been ready for Ohio chili, even with chili rice thrown in.
Great minds think alike Xannie! I almost did a post about " my fantasy chili parlor ". Serve all the great regional chilis. It would be neat to have Bob Pool’s! And of coarse, NM green chili and green chili stew.
There was a parlor in Dallas for a while, can’t remember the name, that had a few chilis, even Shanghai Jimmy’s. I never made it there, just head about it after it closed.
you guys are giving me an idea..
open a chili parlor and serve
several chili recipes.
sort of like the soup nazi.[:D]
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