Happy Halloween!

I don't have time to write a Halloween story today, so I'll refer you to one I wrote a couple of years ago.   Please read Halloween Do's and Don'ts...

Restaurant Review: Chili John's

Ahhh,Chili, the ultimate comfort food.   What can be more satisfying than a bowl of warm chili on a cold rainy day?   Chili is one of my favorite meals, and I'm always on the lookout for a good bowl of red. 

Chili is one of those dishes whose history is shrouded in mystery.   One thing is certain, it is NOT from Mexico.  The origins of chili are believed to have come from the Spaniards and the Aztecs, but chili really took root in the great US Southwest during the 1800's.  Popular on cattle drives, the various chili recipes traveled across the US and eventually took root in small chili parlors that began appearing in the early 1900's.  Most cities had at least one chili parlor.   Looked on as "peasant's food" it is estimated that the chili from chili parlors saved more people from starvation during the Great Depression than the American Red Cross.  Chili was cheap and crackers were free.  The Dictionary of American Regional English described chili joints as: "A small cheap restaurant, particularly one that served poor quality food."

Despite its reputation as peasant food, chili has a remarkably large following.  Walt Disney, Clark Gable and Ladybird Johnson were known as big fans of chili.  Will Rogers tasted chili wherever he went and kept a scorecard, rating cities by the quality of their chili.   Jesse James once refused to rob a bank in McKinney, Texas because his favorite chili parlor was located there.  Chasen's Restaurant in Hollywood supposedly had one of the best chili recipes served anywhere, so good that Franklin and Eleanor Roosevelt begged Dave Chasen for the recipe (they were refused, but Chasen sent them a batch of chili complimentary).  Elizabeth Taylor had Chasen's chili sent to her while filming Cleopatra in Rome. 

Chili parlors are still very common in the Midwest.   One of my favorites is Chili John's, a staple in Green Bay, Wisconsin, where my mother grew up.  Chili John's began in 1913 by John Issac and is still a favorite of the chili aficionados.  When we visited Green Bay when I was growing up, a trip to Chili John's was mandatory.  I have always been disheartened that Southern California has no chili parlors to speak of.  

Then, one day, I ran across a fact that set my epicurean taste buds on end.  In 1946, Ernie Issac, son of John Issac, moved to Burbank California and opened Chili John's, California.  This restaurant still survives today as the oldest restaurant in Burbank.  Well, you could've knocked me over with a oyster cracker.   For years I had been enjoying Chili John's chili on the occasional trip to Wisconsin, and now I find out that the chili I have been craving has been served for years in Burbank, only 45 minutes from my house!  I am now a semi-regular, visiting Chili John's in Burbank every time I'm in the neighborhood. 

Chili John's is a pretty typical chili parlor like you'd expect to see in the Midwest.   No tables here, the dining area is a large u-shaped counter set around the serving area.  A large mural of The Great Outdoors is plastered across the far wall.  The menu consists of a few sandwiches and things, but nobody ever orders that stuff.   The main dish here is chili, served in a variety of ways.

No problem getting a seat here...

You have a lot of choices to make when ordering chili at Chili John's.  First of all, they have three temperatures, ranging from mild to medium to hot.   Then, there are the extras.  This would be a good chance to learn some chili terminology.  In the Midwest, you can order chili "two-way" three-way" "four-way" or "five-way" depending on the extras you want in your chili.   Confused?   Here is the meaning of each "way":

Bowl: chili in a bowl

Two-way: chili and spaghetti

Three-way: chili, spaghetti, and cheese

Four-way: chili, spaghetti, cheese, and onions

Five-way: chili, spaghetti, cheese, onions, and beans

Chili John's also has chicken chili or vegetarian chili available.  I mention this only so that I can say that I have covered that angle. Now that I've said it, forget I mentioned it. You want BEEF chili. 

This picture is missing the cheese.   Their loss. 

I get the mild version of the chili, as I admit, I am a wimp when it comes to hot food.  Five-way is also my chosen "way".  Once the chili is served, you next want to pour a heap of oyster crackers onto the chili.  These particular crackers were supposedly invented by John Issac specifically for his chili.   Then, stir it all up until the entire mess is saturated with chili, then dive in.   Trust me, you won't get a better bowl of chili in Southern California.  Personally, my stomach is growling as I type this.

My bowl, after I started devouring it then remembered i was supposed to take a picture.

They also serve their chili on tamales, hot dogs and other products which I'm sure I would enjoy if I ever tried them.  But I haven't.   CHILI is the thing to order here. 

The only issue with Chili John's is the hours.   They are rarely open late, and they often close down for a few weeks while their owners are on vacation.   Be sure to check their Facebook page before driving out there, or you'll be like me on my second visit, banging my head against a door with a "gone fishing" sign firmly attached.

Chili John's has earned numerous awards for "Best Chili in the Southland" and was featured on the Food Channel.  Below, you can see Guy Fieri visiting the restaurant as a part of his "Diner's, Drive-ins and Dives"cable show.  I suggest you do the same!