Kirkrapine
Literotica Guru
- Joined
- Sep 24, 2018
- Posts
- 5,538
I've actually had an idea for a restaurant chain, "The Chilihead." The basic format would be like Boston Market, and it would serve a dozen varieties of chili (including purist Texas Red, and Oklahoma Red with tomatoes, and Cincinnati-style chili over spaghetti or hot dogs, and vegetarian "chili" so denominated, and chili with beans, and pork and mutton chili, and javelina and venison chili budget allowing, and a bar of toppings -- cheese, chopped onions, jalapenos, crackers, cornbread, beans), and all made -- not fresh, but the day before serving (for some reason, chili always tastes better the next day). With those posters you've all seen of the varieties of fresh and dried chile peppers on the walls, and cookbooks-with-chili-history for sale. It would make a profit, and not only in Texas.