Fred B.
Yelp
As I age, I find that my perception of some things, and food is one of the primary things because I still eat, change or are altered by that aging process, or perhaps our tastes become more discerning, or maybe they just go numb! My first experience here, a number of years ago, was a bit of a culture shock - meatless chili, that concept stretches the space/time continuum - so I roundly rejected it - yeah, that's the safe play!
We were in "little" Washington this week for a very short period, strolled along the River Walk, grabbed a belly busting cheese biscuits at Mom's, some extraordinary fried Chicken from King's (very much like Price's in Charlotte, just saying), and said "what the hell", slid quietly into Bill's at 9:15 AM, and ask politely for a hot dog, all the way - cost of $1.33, including tax - I think one of the ladies smiled at us!
This is a very, very different dog - it's a flaming neon red wiener (Bright Leaf?) that is fried in lard to the point that all tissue is almost gelatinous, the bun is steamed (really steamed), the mustard, onion, and "chili" is loaded in first, and the colorful, very playable wiener is loaded on top, in the nude. A total train wreck of a hot dog, that somehow, strangely, works. It is loaded with heat, one may well be enough, and it all comes together - I missed that the first time through - looking for meat, expecting a different texture!
They've been around since 1928, interestingly enough, the same year that Paul's in Rocky Point began, another hot dog joint "famous" for their meatless chili - "some" surmise that the whole meatless chili thingy came out of the depression era - seems close enough!
This is a "suggestion" as to the make up of the "chili":
2 cups of water
1 onion
4 tablespoons of flour
1/2 tsp of texas pete
1/2 tsp of tabasco sauce
dash of red pepper
1/2 tsp black pepper
1/4 tsp chili powder
1/4 tsp white pepper
1/4 tsp paprika
3/4 tsp dry mustard
1/2 tsp sugar
1/2 tsp salt
Cut up onion,add water,bring to a boil and add all ingredients,except flour. Cook 5 mins and add flour.
Some have even referred to this as White Bean Chili - well, it ain't. Those white "lumps" are unincorporated flour - these folks don't have no time for no slurry!
Interesting dog, totally North Carolina (well not exactly, Sabretts has an Onion Sauce, been around for years), but give it a shot!