In 1975, Larry Levine opened a casual full-service restaurant on the corner of Greenville Avenue

in Meadow Road in Dallas.

Levine modeled its menu and atmosphere off of his passion for a Texas tradition, the

Chilli Cook Off.

Forty years later, this simple roadhouse grill has blossomed into a multinational corporation,

with over 1,500 locations in places such as Egypt, Taiwan, and El Salvador.

Though purist cry foul, this restaurant chain is most responsible for popularizing

Tex-Mex cuisine, introducing dishes such as fajitas and baby-back ribs to the masses.

Today on Do Boys, we're talking Chilli's.

Welcome to the show, everyone.

Welcome to Do Boys.

My name is Nick Weiger alongside my co-host, Mike Mitchell.

Mitch, how are you doing?

I'm doing well.

That was like a beautiful poetry of the way you just said.

Thank you.

I appreciate it.

Yeah, I think we want to add a little bit of gravitas to what we're doing.

This is a podcast, this is our inaugural episode, and this is our podcast about chain restaurants,

which is a passion of both Mitch and myself.

Each episode will be tackling a different chain restaurant in this episode for our first

one we're talking about, Chili's, which I think is one of the main ones.

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