Known for its famous Texas chili, Mad Dog margaritas, being in movies and songs by Guy Clark, the Texas Chili Parlor adds The Texas Bucket List Bite of the Week to its long list of accolades!
I'm retired, 57 & from rural Kentucky, but i gotta go to Texas just for this chili, will cost me a lot, just in gas money, but i gotta feeling it will be worth it, lol.
I saw on the video The Texas Chili Parlor uses New Orleans' very own Crystal hot sauce. That is an awesome addition to their great chili. 🎹🎷 Best regards, A New Orleans citizen
Great looking chili. Love to hear you bought out the restaurant by paying the back taxes. Rock on! Now you got me wanting to take a road trip from Missouri to your place just to try your chili!
When I was there they had this song playing in the background: 🎵I was fighting with my brother and my sister too til I got hit with my grandma's shoe, She threw across the room from the kitchen door Laid me out face down on the floor, Sometimes I do things without any thought, That was a fight I shouldn't have fought, When it comes to sense I ain't got a lick, Never hit your grandma with a great big stick! 🎵
My folks met working there in 1976 then my husband and I met working there in 2004. Hopefully my kiddos work there at some point as well. Its a staple of our life. I make a pot of chili every Xmas (I may know the secret ingredients).
"If you know beans about chili, you know Texas chili has no beans." Amen, brother! My wife is from north of the Mason-Dixon line and will even make chili with lots of beans and NO MEAT!!!! Sacrilege!!
IF It has NO Meat and Only has Beans, then that is Nothing but Bean Soup and NOT Chili ! Someone needs to Re-Educate Her !! Bean Soup is great on Texas Corn Bread or Corn Muffins !
Shriek! Ear shattering, blood curdling, throes-of-life-or-death-struggle, SHRIEK! Seiously! But... wait. Chili with beans and no meat? Ain't that just Ranch Style Beans?
I'm Texas "Born and Bred" but my Wife is British and she is the same way, she thinks Chili has to have beans. I told her to "watch it", we threw the British out years ago for a lot less and it'd be a Shame to waste 40+ years of Marriage, LOL!
Glad to know that something ‘real’ still exists in Austin. I used to eat at this place while in college back in the 1980’s. It’s stayed as the template for all other chili’s. Don’t change!!!
@@johnvineyard1509 Not a wives tale. Shame on you. It's like leaving out the Old Bay in your crab cakes. Just Beef in True Texas Chili. You're not from San Antonio now, are you?
There are so many good restaurants in Houston around Texas Hill Country everywhere you go and Texas I don't care if it's a little hole in the wall sometimes a little hole-in-the-wall is better than a five star restaurant Aiden and Texas is like a box of chocolates you never know what you're going to get that's how good the food is in Texas no matter where you go you will be delighted
Been eating here since 1979! The head waitress used to be a girl named Rose Oswald Porter. Her biological daddy was Lee Harvey Oswald. Many a legislator or state employee has enjoyed a long happy hour here. Food is fantastic, drinks are cold and strong. 2X is a very good large bowl. 3x is good as a taster. This is one of the last old Austin places, and should be a must stop when you come to Austin!
Authentic TEXAS Chili has NO BEANS !!! The first recipe for Chili con carne was put on paper in the 17th century by a nun, Sister Mary of Agreda of Spain. She was mysteriously known to the Indians of the Southwest United States as "La Dama de Azul," the lady in blue. It is said that Sister Mary wrote down the recipe for chili which called for venison or antelope meat, onions, tomatoes, and chile peppers. 1731 - On March 9, 1731, a group of sixteen families (56 persons) arrived from the Canary Islands at Bexar, the villa of San Fernando de Béxar , now know as the city of San Antonio. They had emigrated to Texas from the Spanish Canary Islands by order of King Philip V. of Spain.The King of Spain felt that colonization would help cement Spanish claims to the region and block France's westward expansion from Louisiana. These families founded San Antonio’s first civil government which became the first municipality in the Spanish province of Texas. According to historians, the women of San Antonia using the recipe of Sister Mary made the spicy “Spanish” stew that is known as authentic Southwestern Chili. Some Spanish priests were said to be wary of the passion inspired by chile peppers, assuming they were aphrodisiacs. A few preached sermons against indulgence in a food which they said was almost as "hot as hell's brimstone" and "Soup of the Devil." The priest's warning probably contributed to the dish's popularity. 1850 - Records were found by Everrette DeGolyer (1886-1956), a Dallas millionaire and a lover of chili, indicating that the first chili mix was concocted around 1850 by Texan adventurers and cowboys as a staple for hard times when traveling to and in the California gold fields and around Texas. Needing hot grub, the trail cooks came up with a sort of stew. They pounded dried beef, fat, pepper, salt, and the chile peppers together into stackable rectangles which could be easily rehydrated with boiling water. This amounted to "brick chili" or "chili bricks" that could be boiled in pots along the trail. DeGolyer said that chili should be called "chili a la Americano" because the term chili is generic in Mexico and simply means a hot pepper. He believed that chili con carne began as the "pemmican of the Southwest." It is said that some trail cooks planted pepper seeds, oregano, and onions in mesquite patches (to protect them from foraging cattle) to use on future trail drives. It is thought that the chile peppers used in the earliest dishes were probably chilipiquín0, which grow wild on bushes in Texas, particularly the southern part of the state. There was another group of Texans known as "Lavanderas," or "Washerwoman," that followed around the 19th-century armies of Texas making a stew of goat meat or venison, wild marjoram and chile peppers. 1860 - Residents of the Texas prisons in the mid to late 1800s also lay claim to the creation of chili. They say that the Texas version of bread and water (or gruel) was a stew of the cheapest available ingredients (tough beef that was hacked fine and chiles and spices that was boiled in water to an edible consistency). The "prisoner's plight" became a status symbol of the Texas prisons and the inmates used to rate jails on the quality of their chili. The Texas prison system made such good chili that freed inmates often wrote for the recipe, saying what they missed most after leaving was a really good bowl of chili. 1881 - William Gerard Tobin (1833-1884), former Texas Ranger, hotel proprietor, and an advocate of Texas-type Mexican food, negotiated with the United States government to sell canned chili to the army and navy. In 1884, he organized a venture with the Range Canning Company at Fort McKavett, Texas to make chili from goat meat. Tobin's death, a few days after the canning operation had started, ended further development and the venture failed. 1893 - The Texas chili went national when Texas set up a San Antonio Chili Stand at the 1893 Columbian Exposition in Chicago. 1895 - Lyman T. Davis of Corsicana, Texas made chili that he sold from the back of a wagon for five cents a bowl with all the crackers you wanted. He later opened a meat market where he sold his chili in brick form, using the brand name of Lyman's Famous Home Made Chili. In 1921, he started to can chili in the back of his market and named it after his pet wolf, Kaiser Bill and called it Wolf Brand Chili (a picture of the wolf is still used on the label today). In 1924, Davis quit the chili business when his ranch was found to have lots of oil. He sold his operations to J. C. West and Fred Slauson, two Corsicana businessmen. To draw attention to the Wolf Brand Chili, the new owners had Model T Ford trucks with cabs shaped like chili cans and painted to resemble the Wolf Brand label. A live wolf was caged in the back of each truck. Today the company is owned by Stokley-Van Camp in Dallas, Texas. Chili Queens: 1880s - San Antonio was a wide-open town (a cattle town, a railroad town, and an army town) and by day a municipal food market and by night a wild and open place. An authoritative early account is provided in an article published in the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, reminisces about the Chili Queens and their origin at Military Plaza before they were moved to Market Square in 1887. According to Bushick: " The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili with Charro beans, and a tortilla on the side, cost a dime. A Mexican bootblack and a silk-hatted tourist would line up and eat side by side unconscious or oblivious of the other." Latino women nicknamed "Chili Queens" sold stew they called "chili" made with dried red chiles and beef from open-air stalls at the Military Plaza Mercado. They made their chili at home, loaded it onto colorful chili wagons, and transported the wagons and chili to the plaza. They build mesquite fires on the square to keep the chili warm, lighted their wagons with colored lanterns, and squatted on the ground beside the cart, dishing out chili to customers who sat on wooden stools to eat their fiery stew. In those days, the world "chili" referred strictly to the pepper. They served a variation of simple, chile-spiked dishes (tamales, tortillas, chili con carne, and enchiladas). A night was not considered complete without a visit to one of these In National Chili Cook off Competion Contests , NO BEANS of any kind are allowd in the Chili !!! If someone has Beans in their Chili then it is a automatic disqualification from the Contest as Beans are not allowed ! Authentic Southwestern Chili has NO Beans ! Beans are a side dish served with Cornbread.
Thanks for the interesting history. My friend in Austin grows some of those native tiny chili pequenos ( I hope I spelled that right). They are really really hot. Interesting about the Wolf brand chili. It was probably better back then because a can of that now looks smells and tastes like souped-up dog food. Somebody told me that the chili parlor scene in Tarantino's Death Proof was filmed there at the parlor.
This is always best place too go eat that Chile. Nice place... I have a problem my mom just pass away. And i live in a very tied budget. I need too pay for my mom burial. Its so say she's gone after 97 yrs of life...
I have probably eaten there but probably I don't remember being so many places in Austin Goss we're not far at all I'm in Houston we should go to 6th Street all the time Austin used to be the place for me but is getting too big just like everything else is now so I don't bother I would not take that back I was there about five months ago right before the covid-19 hit us but that's not everybody down
donald paluga yes the actually did film it there lmao. They filmed on the inside the only part that doesn’t exist is the back patio door which actually leads to the kitchen, but yes they did film inside of there.
I dont know; chili john’s in burbank, california uses ground pork so soft and flavorful that even the pig approves. Super simple menu, horseshoe bartop diner, down the street from rick and morty studios.
IF it has Beans in it then It is NOT Authentic Southwestern Chili ! Southwestern Chili which originated in San Antonio , Tx in 1731 and Never had any kind of Beans in it !!! What You are making is Bean Soup , NOT Chili !!!!
I would love to visit this place but I prefer chili with black beans, onions, bell pepper, cheese..etc. Just sauce and meat seems one dimensional to me.
I went back in like 99 or 00 and it was great. I always give places that I had a bad meal at a second try just in case it was an off day for the cooks. Had a few places surprise me on the 2nd visit and turned out good.
@@BearStar1 In the words of Terry Allen: "I don't wear no Stetson but I'm willin' to bet son, that I'm a bigger Texan than you are". And I say you can have beans in your chili as long as they remain well hidden... People that say no beans are like the 10% of Baptists that still think we should live in prohibition while the rest of the church low key drinks amoungst themselves...
You boys don't get it, its a feeling not a place not a food and I don't mind the people from other places plenty of opportunities to go around. Goodluck with the summers usually don't befriend anyone till they been here a couple of summers
A lot of Texan dishes are just stolen Mexican dishes. Chili is just an americanized version of Frijoles Charros. The same as cowboys. Cowboys originated in Mexico not Texas.
People who think cowboys ate big bowls of pure beef chili are not living in reality. Fresh meat back then was not only near impossible to take on cattle drives it was exspensive as hell and cowboys where poor. People love to say real texas chili like cowboys ate was chunks of beef in spiced gravy. Nope. It would of been made primarily of cheap easily portable beans. And dried spices. Maybe salted pork or fat back.
@@zhbvenkhoReload ; Well La-dee-da ! You want a Friggin' Gold Medal ? I was Born Here, so that makes me as much of a Texan as You !!! And to be Trueful about it , the Native American Indians were here FIRST before the Spanish , Europeans & Mexicans ever came here ! And That is a Documented FACT Idiot !!
