Willie registered the Eagle Brand name and by 1899 trademarked his Eagle Chili Powder. A year after his daughter died of typhoid fever in 1895, he opened a factory in San Antonio. His youngest son, Herbert Ernest, was born 30 December 1899. Willie and Rose eventually had three children total one daughter and two sons. As he was driving all over San Antonio selling his powder, Rose became pregnant with their second child, Benno L., who was born 30 December 1897. By 1896 he changed the name to Gebhardt's Eagle Brand Chili Powder. As soon as he sold all of his bottles, he returned to his home to refill new bottles and repeat the sales pitch all over again. He drove his wagon through town, selling his powder at various markets or wherever he could. In the beginning, he produced approximately five cases of chili powder a week by hand. He packed the dried powder into small, airtight glass bottles and sold what he could. "If you know beans about chili, you know that chili has no beans." ~ Ken Finlay His result was a pungent powder like substance known throughout the world today as chili powder. Then he dried his paste for another twenty-four hours and then immediately ground the dried strips with a large coffee grinder a German specialty item that most Germans had at home.
With this paste, he rolled it out into sheets and dried them with radiated heat registering around 125 degrees. He learned to drain the water and to then grind his chili mixture in a meat grinder, then form it into a paste. Adding chilies, garlic, cumin, oregano and pepper, he saturated the ingredients with a solution of water and alcohol for twenty-four hours. He spent years experimenting with various spice mixtures and eventually patented his spice blend and drying technique.
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He ordered wagon loads full from Mexico so that he could stock up for the entire year. This was the first large Texas order for Mexican chilies. Gebhardt imported ancho peppers from San Luis Potosi, Mexico, which was more than 500 miles away. Willie discovered that if he dried his chili peppers and ground them into a flavoring powder, he could keep the concoction fresh for months at a time. However, their texture was tough and they lost much of their flavor. Although dried chilies were known, they were mostly reconstituted with hot water and then diced and served in the chili. Moreover, no known method for keeping chilies fresh existed at the time. However, immigrant German culture often superseded local native culture)!Ĭhili is the official state dish of Texas.įirst, chili was only a seasonal food during the late 1800s as fresh chilies were not available during the fall and winter months. (In late the 1800s, a woman’s reputation would be muddied if seen drinking alcohol in public. To get their drinks, the ladies had to ring a bell that was placed in a tree. Believed to be the first bar in Texas to serve women, the female customers were nonetheless segregated into a corner section of the Biergarten.
Part zoo and part show, (an alligator pit and badger fights entertained the crowd), a parrot greeted leaving customers with a squawked, " Haben Sie bezahlt?" ("Did you pay your bill?") The café served lunch and dinner, and had a traditional Biergarten attached to the saloon. Renamed the Phoenix Saloon after its subsequent remodeling, the bar was a lively social place. From 1893 - 1895 it was known as the Mittendorf & Son Saloon, but a fire put the bar out of business. During the course of his four-year ownership of the café, the attached saloon changed names no less than three times. Willie loved to cook and in 1892 he opened his first café at the back of the Ludwig Saloon. Soon he became a citizen by means of his father's naturalization. His parents settled in the German enclave of New Braunfels, Texas in 1885 where young Willie grew up speaking German but quickly learned to read and write English. Born in Germany to Fredrick and Wilhelmine Gebhardt on 16 March 1875, William Fredrick Gebhardt immigrated to the United States in 1883.
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