RE: Your fantasy chili parlor, what kinds to serve?
Well, I found the recipe for "Octoberfest Chili"; it is actually credited to Jeanne Owens. Strange ingredients, but don't sell this sucker short; it's damn good. Different is good, when it works.
1 cup Olive oil
3 pounds Beef round, lean, 1" cubes
2 Onions,medium, finely chopped
3 Garlic cloves, med, fine chop
4 cup Water, boiling
1 teaspoon Caraway seeds
2 teaspoon Sesame seeds
½ teaspoon Oregano, ground, pref. Mexican
3 tablespoon Red chile, ground, hot-mild
1 cup Olives, green, pitted
2 can Kidney beans (16oz ea)
1. Heat the oil in a large saute pan or 6-quart braising pan over medium heat. Add the beef cubes a few at a time, stirring to brown evenly. As they are browned, remove cubes to a plate and set aside, add more cubes to the pan. Continue the process, adding more oil if necessary, until all the meat is browned.~ 2. Add the onions to the pan and cook, stirring, for a few minutes, then add the garlic. Cook until the onions are translucent.~ 3. Return the beef cubes to the pan, season with salt to taste, then add the boiling water, caraway and sesame seeds, and oregano. Bring to a boil, then lower the heat and simmer, covered, for 1 hour.~ 4. Gradually stir in the ground chile, tasting until you achieve the degree of hotness and flavor that suits you palate.~ 5. Add the olives and simmer, covered, 1 hour longer.~ 6. Taste and adjust seasonings, the mix in the kidney beans and heat through.~