Chili

Springfield Illinois Chili – The Chili Parlor

Published on February 6, 2017 in Other 49 States by Doug

Recently I posted about my love of Chili and first foray into the Florida Chili scene. Well…. I was recently back in the town of my birth and had to hit one of the granddaddy’s of the Springfield Illinois Chili scene.

The Chili Parlor was founded in 1945 and still uses the original recipe.

The Chili Parlor. Originally started as the Den, eventually morphed into Joe Rogers and finally settling where we are today with The Chili Parlor name. Back in the day I visited the South Grand Avenue location where the lucky few would eat at the counter and the rest would form a line, along the wall, behind the counter stools. The ordering and cash register was on the far end of the counter from the door. Just enough room for a line of patrons, an exit from the cash register and the lunch counter. It was a tight fit.

I tried explaining the Springfield, Illinois brand of Chili to my Florida friends at work and their appreciation was a bit lacking. The food in the heartland is a bit heartier I believe, and maybe a bit greasier.

I don’t know The Chili Bowl secret recipe, but can guess that it consists of meat, beans, spices, oils and some beef fat. Beef Suet seems to be a common ingredient in Springfield Chili. My Dad makes his brand of chili with a pound of hamburger and a pound of beef fat, red beans and the Joe Defrates Chili Man chili spices. With some oyster crackers it’s pretty tasty… even without the oyster crackers its tasty.

Bowl of Medium Hot Chili. Tailor your heat level to your tastes. You can order a bowl of Mild, Medium, Medium Hot, Hot and Firebrand. If you can complete a bowl of Firebrand you get your name on the wall with the other firebrand diners. The stars next to the names indicate the additional bowls at one sitting.

I’ve had to tone down the heat level over the years and have worked my way back to a medium bowl. Now I’m more about enjoying the flavor and not lighting up my VR1 Receptors. Go figure.

More than the chili, I have grown to love the chili dog. It’s different than what you may picture when thinking of a chili dog. It is a the chili meat placed on the dog, but just the meat. It’s more of a dry mix. Order it with everything and you have a great dog. This chili dog such a favorite of mine that I created my own similar recipe in its honor.

Chili Dog from The Chili Parlor. My favorite item. The Chili Dog with everything consists of the chili meat, mustard and onion. It’s a great combination.

The Chili Parlor is located at 820 S 9th Street, Springfield, IL

Current location of the The Chili Parlor. Just a few blocks North of South Grand on 9th Street. It’s an active place during the lunch hour.

There is a lot of history in those chili beans. If you haven’t tried it… add it to your bucket list. Get your first taste of Illinois Chili.

Chili in Florida? …Duffy’s Sports Grill, Altamonte Springs, FL

To borrow from Forrest Gump… Me and Chili goes together like meat and beans. That is why, even in the Florida summer I am on the lookout for a tasty bowl of red.

Duffy’s Signature Chili – Duffy’s Sports Grill of Altamonte Springs

I don’t fancy myself a chili snob, and because I’m willing to try most things once (regarding chili), I have developed a great appreciation for the regional variations. Nothing better than finding that off-the-beaten track chili parlor, ladling out a delicious bowl of chili. That’s why it is important that even in this temperate climate I seek out a Florida chili bowl to hang my hat on… so to speak.

First things first. Merriam-Webster, defining since 1828 states chili is a thick sauce of meat and chilies. Lets leave it at that. Variations are aplenty and the debate could rage longer than the opening day lines for the Frozen ride at Epcot.

Winter is chili season… in the Midwest. I have always said “anytime is chili time” and I still believe it, but in the smothering heat of the Florida summer I’m not so sure I’m ready for a big bowl of chili, but I’m not saying I would turn it down either… maybe a small bowl would be more prudent in the summer time.

On the fine 86 degree day of October 21st, 2016, I happened upon Duffy’s Sports Grill in Altamonte Springs. Noticing the signature chili on the menu I placed my first Florida chili order and drank some sweet tea. It was a good bowl of chili. I would say midwestern style in its flavor and texture. Usually I don’t get the cheese and onions because I prefer not to cover the spice blend, but forgot to mention it. Chili making for restaurants is a balancing act. Trying to please a large group of people with various tastes makes it hard to go crazy with a spicy blend of peppers. Mild is the mark when it comes to restaurant chili. Heat can always be added to taste.

Walt Disney was a fan of chili. What surprises me about his recipe (which I haven’t yet made), is that the spice quantities are what I would consider a bit thin. I want to make it, but based on my experience it may turn out bland. No offense Walt. Could my secret recipe be over seasoned? Not sure that’s possible in the age of super flavor. If Walt’s Chili is available at Disney World I have been unable to find it even with my Commodore 64 mad skills.

Last word. Duffy’s is more than a bowl of chili. This post is about a bowl of chili. The Duffy’s menu is comprehensive (so much more than chili). I have visited a number of times during lunch and am happy with the service and food quality. The place is busy during lunch and the turnaround time (because the boss watching) is good (Maybe next time you should invite the boss).

You might be interested in

You might be interested in