<P> As early as 1904, chili parlors were opening outside of Texas, in part due to the availability of commercial versions of chili powder, first manufactured in Texas in the late 19th century . After working at the Louisiana Purchase Exposition, Charles Taylor opened a chili parlor in Carlinville, Illinois, serving "Mexican Chili". In the 1920s and 1930s chains of diner - style "chili parlors" grew up in the Midwest . </P> <P> Cincinnati chili arguably represents the most vibrant continuation of the chili parlor tradition, with dozens of restaurants offering this style throughout the Cincinnati area . It can be traced back to at least 1922, when the original Empress Chili location opened . </P> <P> In Green Bay, Wisconsin, the chili parlor Chili John's has existed since 1913 . As with Cincinnati chili, it is most commonly served over spaghetti with oyster crackers, but the recipe is less sweet with a higher proportion of fat . The original proprietor's son opened a second location in Burbank, California in 1946, which is also still in existence . </P> <P> Until the late 2000s, a chili parlor dating to 1904, O.T. Hodge, continued to operate in St. Louis . It featured a chili - topped dish called a "slinger": two cheeseburger patties, hash browns, and two eggs, and smothered in chili . As of 2014 no O.T. Hodge - branded locations remain, though one still exists under the name Chili Mac's . </P>

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