The Chili Parlor — Restaurant in Springfield

I've been a customer for 26 years and was a good customer when Mary Ann owned the place. This is her father's recipe. Several years back she sold the business to the new owners. My first visit two weeks after the change in ownership I was introduced to the new owner as a good customer. Her reply was "oh really I haven't seen you in here." I thought well we won't have to worry about that anymore and did not come back for several years. I have recently broke down missing the chili and have been in on 4 different times this last month. In all 4 visits they have made no effort to be personable, thank me for coming in, or even ask how was my lunch. They take my money from the counter never say a word and drop off my change. Sometimes business survive despite of...

Possibly the worst bowl of chili I have ever had. I like greasy oily food but this was ridiculous. I ordered a bowl to go, went straight home (less than 2 miles away) and not only was the chili already cold in a styrofoam cup/bowl, it had also started to congeal. I understand it is an oil base but there is no indication the 'sauce' has a tomato origin (flavor!!). The chili is simply mildly seasoned meat and beans in a bowl of melted grease. For a specialty restaurant dealing in just chili, I am astounded they are still in business. A bit on the pricey side, 6 dollars for a SMALL bowl and hotdog. Wendy's fast food chili easily rivals this. So bad I do not wish to go back and try again. The first time ever for any...

I grew up in Springfield which always considered itself to be the chilli capital of the world. When I was young there had to be 15 chilli parlors, 4 standalone that served nothing but chilli and many more in the bars that all prided themselves to have the best Springfield chilli. You have to know hwat you are getting. This is not your usual chilli with tomatoes and macaroni,(god forbid). NO, this is heavy on a very finely ground, no minced ground beef, full of secret chilli flavors but the secret to it is lamb kidney suet that makes up the top layer of a 1/4 of fat above the chilli. sounds terrible but it is to die...