A while back there was a discussion of places to get a good bowl of chili. I think a fair summary would be that there aren't a lot of great spots in the city. Although I've never been anywhere in Chicago that I thought served a really outstanding bowl, there are a couple of places that any serious student of Chicago chili ought to visit. Unfortunately the original Bishop's (formerly at 1958 W 18th St) is now closed. No matter how you felt about the chili, the parlor itself was one of the great old Chicago places. I'll miss it. One place I just missed trying was Dewey's (Clark just north of Devon). Really don't know how the chili was but the place looked the way a chili parlor should look. When I finally stopped by recently to try it, I found it is no longer in business (now the Savoy Grill). One old-timer that's still around is the Ramova Grill in Bridgeport. It's a lunch counter founded in 1929 and it doesn't look like much has changed since. It has several old wooden booths along one wall and a counter with about 10 stools. Everything is very old and worn but clean. Decoration is limited to an 11th Ward Democratic Committee calendar (this is Bridgeport, after all). The bill of fare is presented on several ancient pieces of black-painted plywood hanging on the wall. The menu is limited to a few breakfast items, soup, chili, some common sandwiches, and a few old-time standards like liver and onions. Prices are very low (soup is 70 cents, 50 cents with dinner; $1.15 for a hamburger with grilled onions; liver and onions, one of the priciest items, is $3.50). The chili ($2 for a plain bowl; $1.90 with beans or mac) is a medium- thick brownish affair with plenty of small shards and flecks of beef suspended. It's quite mild yet it has a good complex flavor with a subtle hint of cinnamon and clove. If there's any tomato in it there's not much. This is a real old- fashioned midwestern bowl. I don't want to make unjustified claims about it but I kind of like the stuff. I can guarantee that Ramova will not be to everyone's liking but I have a deep affection for places like this. There aren't many like it left. An even older southside chili parlor is Lindy's. This place started in 1924 but unfortunately it has been remodeled, probably in the '60s from the look of it (lots of formica). It's one of those odd triangular buildings often seen on the diagonal streets. As you enter there is a long, narrow bar straight ahead and a dining room to your left. The most notable decoration in the formica barroom is a picture of the Chicago skyline with the disembodied head of Mayor Daley (Da Original) floating overhead. Kind of comforting to know he's still looking out for us! Chili ($2.30 with beans, $2.35 without) has a nice bright red color, medium thick texture, and a good beef content. The color is from mild chilies, not tomato. Even by Chicago standards this chili is rather bland . There's a hint of cumin but that's about it. It's not terrible but it could definitely use a little more oomph (the bottles of hot sauce on the bar don't help matters much). It seems like a lot of people must like their chili this way though; Lindy's has survived for three-quarters of a century and has opened other stores. Lindy's has now teamed up with Gertie's ice cream parlor so you can get a full assortment of sundaes, sodas, etc (even a chocolate phosphate for a buck). Don't know if it matters to anyone but they serve Filbert's root beer just like Bishop's used to. So if you have a craving for a bowl of red and a black cow (or maybe a hot fudge sundae) this just might be your place. So check out these places, if you haven't already, and see what you think (it'll only cost you a few bucks). I'm not saying they serve world-class chili but they're interesting old places, about as non-trendy as they come. Of course, any further suggestions on where to get a decent bowl would be appreciated. Probably the best way to get good chili in Chicago is to make it yourself. One place for ingredients that I like a lot is Pendery's (original store in Ft Worth, Texas; mail order from Dallas). I stumbled across this place by accident on a trip to Texas and have been ordering ever since. They have been in business since 1870 and claim to have invented pre-mixed chili powder. They sell over 30 types of ground capsicums in addition to many whole pods and blends. The range of flavor is amazing (many are not particularly hot). Also regular spices (Penzeys is better for most of these, however) and lots of chile- related junk (e.g. chile ties and chile Christmas tree lights). I've been very satisfied with everything I've gotten from them. Ramova Grill 3510 S Halsted St Chicago 773-847-9058 Lindy's Chili 3689 S Archer Av Chicago 773-927-7807 Pendery's 1221 Manufacturing St Dallas, Texas 75207 800-533-1870 www.penderys.com (not a very useful site at the moment)
Chicago, IL
Chili Parlors
Someone wrote: > > > >A while back there was a discussion of places to get a good bowl of chili. I >think a fair summary would be that there aren't a lot of great spots in the >city. Although I've never been anywhere in Chicago that I thought served a >really outstanding bowl, there are a couple of places that any serious student >of Chicago chili ought to visit. > >Unfortunately the original Bishop's (formerly at 1958 W 18th St) is now >closed. No matter how you felt about the chili, the parlor itself was one of >the great old Chicago places. I'll miss it. > >One place I just missed trying was Dewey's (Clark just north of Devon). >Really don't know how the chili was but the place looked the way a chili >parlor should look. When I finally stopped by recently to try it, I found it >is no longer in business (now the Savoy Grill). > >One old-timer that's still around is the Ramova Grill in Bridgeport. It's a >lunch counter founded in 1929 and it doesn't look like much has changed >since. It has several old wooden booths along one wall and a counter with >about 10 stools. Everything is very old and worn but clean. Decoration is >limited to an 11th Ward Democratic Committee calendar (this is Bridgeport, >after all). The bill of fare is presented on several ancient pieces of >black-painted plywood hanging on the wall. The menu is limited to a few >breakfast items, soup, chili, some common sandwiches, and a few old-time >standards like liver and onions. Prices are very low (soup is 70 cents, 50 >cents with dinner; $1.15 for a hamburger with grilled onions; liver and >onions, one of the priciest items, is $3.50). The chili ($2 for a plain >bowl; $1.90 with beans or mac) is a medium- thick brownish affair with plenty >of small shards and flecks of beef suspended. It's quite mild yet it has a >good complex flavor with a subtle hint of cinnamon and clove. If there's any >tomato in it there's not much. This is a real old- fashioned midwestern >bowl. I don't want to make unjustified claims about it but I kind of like >the stuff. I can guarantee that Ramova will not be to everyone's liking but >I have a deep affection for places like this. There aren't many like it >left. > >An even older southside chili parlor is Lindy's. This place started in 1924 >but unfortunately it has been remodeled, probably in the '60s from the look >of it (lots of formica). It's one of those odd triangular buildings often >seen on the diagonal streets. As you enter there is a long, narrow bar >straight ahead and a dining room to your left. The most notable decoration >in the formica barroom is a picture of the Chicago skyline with the >disembodied head of Mayor Daley (Da Original) floating overhead. Kind of >comforting to know he's still looking out for us! Chili ($2.30 with beans, >$2.35 without) has a nice bright red color, medium thick texture, and a good >beef content. The color is from mild chilies, not tomato. Even by Chicago >standards this chili is rather bland . There's a hint of cumin but that's >about it. It's not terrible but it could definitely use a little more oomph >(the bottles of hot sauce on the bar don't help matters much). It seems like >a lot of people must like their chili this way though; Lindy's has survived >for three-quarters of a century and has opened other stores. Lindy's has now >teamed up with Gertie's ice cream parlor so you can get a full assortment of >sundaes, sodas, etc (even a chocolate phosphate for a buck). Don't know if >it matters to anyone but they serve Filbert's root beer just like Bishop's >used to. So if you have a craving for a bowl of red and a black cow (or >maybe a hot fudge sundae) this just might be your place. > >So check out these places, if you haven't already, and see what you think >(it'll only cost you a few bucks). I'm not saying they serve world-class >chili but they're interesting old places, about as non-trendy as they come. >Of course, any further suggestions on where to get a decent bowl would be >appreciated. > >Probably the best way to get good chili in Chicago is to make it yourself. >One place for ingredients that I like a lot is Pendery's (original store in >Ft Worth, Texas; mail order from Dallas). I stumbled across this place by >accident on a trip to Texas and have been ordering ever since. They have >been in business since 1870 and claim to have invented pre-mixed chili >powder. They sell over 30 types of ground capsicums in addition to many >whole pods and blends. The range of flavor is amazing (many are not >particularly hot). Also regular spices (Penzeys is better for most of these, >however) and lots of chile- related junk (e.g. chile ties and chile Christmas >tree lights). I've been very satisfied with everything I've gotten from >them. > > >Ramova Grill >3510 S Halsted St >Chicago >773-847-9058 > >Lindy's Chili >3689 S Archer Av >Chicago >773-927-7807 > >Pendery's >1221 Manufacturing St >Dallas, Texas 75207 >800-533-1870 >www.penderys.com (not a very useful site at the moment) > > > > Rene, first barbecue and now chili; we are kindred spirits! I couldnt agree with you more about loving those original little lunch-counter places like the one in Bridgeport. Next time you are in San Francisco, do try the St. Francis Fountain in the Mission District. Cunis Candies in South Holland, while remodeled in the 60s as well, is this kind of place too and you can get terrific homemade candy and ice cream there. Much better than Gerties, in my opinion. We need a thread about these little places in Chicago. Anyone remember "The Kolo Club" on the far SE side? An incredible place until one day my wife and I went in and they had majorly changed the menu and had a "fashion show" going on, if you know what I mean. Rene, I also discovered Penderey's on a trip to Dallas. I bought Ray Calhoun's cookbook "Pretty Faire Eats" and have become a Texas-style chili lover. I have not yet found a place in Chicago that makes very good chili and I prefer to make it myself with Penderey's spices and Dr. Ray's recipes. No beans of course; Texas-style. Chili-heads seem as passionate about their rules and conventions are barbecue folks. I err on the side of orthodoxy. No beans, green peppers, mushrooms, etc. Just "gravy and meat". Serve the beans on the side with raw onions, cheddar, sourcream and oyster crackers. And BEER! For a change from Texas-style, I also enjoy making "Cincinatti style" 3-4-and 5-way-chili as well. Have not had that in Chicago either. Have you?
Someone wrote: >For a change from Texas-style, I also enjoy making "Cincinatti style" 3-4-and >5-way-chili as well. Have not had that in Chicago either. Have you? For 5 way chili, or less with real chili with no tomato, Wisconsin boasts two REAL CHILI located in downtown Milwaukee and CHILI JOHN'S located in Green Bay. Both worth the trip. Steve Bukosky [email removed] http://www.execpc.com/~sbukosky/
Someone wrote: > For 5 way chili, or less with real chili with no tomato, Wisconsin > boasts two REAL CHILI located in downtown Milwaukee and CHILI JOHN'S > located in Green Bay. Both worth the trip. No question about it, Real Chili is a classic. A few years ago, first time in Milwaukee, we spent a long evening enjoying the city's many fine drinking establishments and stumbled (quite literally) across this place early one morning. We knew absolutely nothing about it beforehand but soon it was clear we were in the presence of greatness. I have very fond, though somewhat hazy, memories of the place. It isn't just for breakfast anymore, right?