The only thing that I had heard about the place was that their version of chili is quite a bit different from what most everyone is used to. The only other place that I've heard of chili that is this unique is Cincinatti Chili, wich has a bit of a sweetness to go with the normally savory, tomatoey dish, and tends to be poured over plates of spaghetti. Whils bearing no resemblance to Cincy, Dixon's Chili is no less original. Here's the run-down on how it all comes together.
First, every component of Dixon's chili is prepared separately. Only when you order do the ingredients begin to come together. The two main components are ground beef, which is drained to the point of a bit of a dry consistency. No worries, that good meat grease does not go to complete waste (more on that in a sec). Pinto beans are cooked fresh every day in another separate pot. When a standard order of chili is made, a scoop of strained beans gets put on a plate. The bean liquid is set aside and served separately, to be added individually to your particular taste. Next, a couple of scoops of the ground beef is spread over the beans.
Fellow culinary experts Martin & Scott also seemed to enjoy the tasty vittles, although Martin could not tame the entire chili dog order. I happily slid his plate over and finished it off in short order. Apparently sitting out in the hot right-field sun at Kaufmann Stadium caused for some serious hunger to brew. After a few photo opportunities with the freindly wait staff (who were a bit taken with our heartfelt curiosity and charm of the place), the visit was deemed a roaring success. If you get the chance, set your apprehensions aside and give it a shot. If for nothing else, do it for Dixon, won't you?