Fred and Red's
|Founded||1923 in Joplin, Missouri|
|Headquarters||Joplin, Missouri, USA|
|Missouri, Kansas, Arkansas, Oklahoma|
|Fred Herring, Founder; William "Red" Wilcoxson, Founder; Larry Wilcoxson, Current Owner|
|Products||Chili, Spaghetti Red, Tamales|
Fred and Red's was an historic greasy spoon diner in Joplin, Missouri. The restaurant was started in 1923 and moved to its current location in 1943. The original arrangement and features have remained relatively unchanged through two generations of family ownership. The diner had been for sale for several years, but with no suitable offer, it closed on March 16th, 2012 and the owner retired. The business, including property and proprietary recipes remain for sale.
Fred Herring started a chili counter on Joplin's Main Street just 3 blocks south of what would become Route 66. The eatery catered to local blue-collar workers such as the area miners and in 1943 was moved seven blocks south to its current location, which happened to be across the street from the grocery store that supplied the meat for Herring's chili. According to a 1951 Joplin City Directory, the restaurant was known as Fred and Grover's. The butcher at the grocery store was William "Red" Wilcoxson, who bought half of Fred's business in 1956 to become his partner.
In 1973 Herring retired, turning his responsibilities over to Red's son and final owner Larry Wilcoxson, who worked at the restaurant from age 11. In 1975 Herring died, and Red Wilcoxson retired, and Larry ran the business himself until it closed, March 16th, 2012. The Southwest Missouri eatery was a local landmark.
Fred and Red's was famous for their award-winning chili, tamales, and Spaghetti Red. They also served coneys, chili burgers, hamburgers, frito pie, and home-made fruit pies. Red Wilcoxson died in 2005, causing his son Larry to consider selling the business  where he had worked since age 11, but with no suitable buyer being found, Wilcoxson decided to retire and discontinue the business. This decision was announced by his daughter on the Facebook fan page called "We Love Fred and Red's" on March 5, 2012.
With the announcement of the upcoming closing, demand grew dramatically, often greater than supply available. After two stressful weeks of working extra hours to keep up, Larry Wilcoxson decided to close sooner than the planned mid-April date previously communicated. The business closed its doors on March 16, 2012, around 5 PM. Wilcoxson was given the last serving of spaghetti red.
The restaurant had a distinctive "U-shaped" counter, 22 barstools, and a central serving area. One of the restaurant's unique features was a home-made tamale press created from scrap Ford Model T car parts and used to manually make 5400 tamales every week.
A local fan of the restaurant, Dan Daugherty, composed a poem in tribute to Fred and Red's, and for many years it was printed on the back of each guest check. A framed copy of the tribute was posted on the restaurant's wall.
The diner had no drive-thru window, no published phone number, and a smallish parking lot, but did a brisk carry-out business. There were frequently long lines waiting for one of the 22 barstools at the counter.
- Fred and Red's waitresses wore traditional all-white uniforms, calculated each order by hand as they were recorded on a paper "Guest Check" and impaled the orders on a spindle when paid.
- According to some of Fred and Red's older waitresses, Baseball Hall of Fame member Mickey Mantle was a frequent visitor during his life.
- As with many local favorites, Fred and Red's had quirky business rules: They are only open 5 days per week (closing on Sundays and Mondays), and 11 months out of the year, closing for the entire month of August each year for vacation. Despite these business practices, their customer base remained loyal.
- All transactions were cash only. Credit cards, debit cards, and checks were unwelcome.
- Fred and Red's had no phone, no internet site, and did not ship food.
- Larry Wilcoxson was the only person who knows the secret chili recipe, and he did all the cooking himself.
- Wilcoxson cooked 4400 pounds of chili per week in winter and 2200 pounds per week in the summer.
- The restaurant has a Facebook fan group ("We Love Fred and Red's") boasting over 1800 members, including Wilcoxson's two daughters, who hold "officer" positions as "Chili Heirs". The fan group was referenced in a 12/2/2009 article in the Joplin Globe.
- The restaurant as well as the chili recipe are for sale and have been since 2006.
- The restaurant was featured on Anthony Bourdain: No Reservations in season 7, episode 5 entitled "The Ozarks" 
The restaurant has been immortalized as an HO scale Model Railroading kit marketed by Blair Line. The model pays homage to the Joplin store, but it does not resemble the building, and the backstory is fictitious.
- Famous chili recipe for sale Joplin Globe Article Famous chili recipe for sale
- Editor's Choice award for Chili http://www.ruralmissouri.org/05pages/best05.html#chili
- Social networking site helps fans share food memories, find deals Joplin Globe Article Food Section "Extra"