I grew up in Oklahoma City, and one of my favorite dining experiences was eating at a Chili Parlor, usually a small, very laid back eatery, where the star attraction was the famous TexMex dish Chili con Carne. Some Chili Parlors served only chili (also known as “a bowl of red”), while others also served chili-assisted dishes such as a chili dog, Chili Mac & Cheese or the local favorite “Frito Chili Pie”. A bowl of chili was usually served with crackers, tortilla chips (totopos), bread or tortillas, and the garnishes were simple: grated cheese, chopped onion, chopped chiles and bottled hot sauce.
I have been making Chili con Carne for many, many years. My father Tams, didn´t make a lot of food at home. That was my Mom´s domain. But, he was extremely talented at two things: grilling and making Chili con Carne. My homage-to-Dad Chili has gone through many phases the last 40+ years, and for the last several months I have worked at tweaking the last tiny details in the recipe.
On Saturday, June 9th, we will be operating our own little pop up Chili Parlor. This will be the official launch of our Chili project, and we hope you can attend. We are NOT taking reservations, so it´s first come, first served. And by the way: We will be serving our Chili at both Gladmat and Den Spiselige Byfest, this coming July.
- A bowl of Chili con Carne, served with Cómo Mexico homemade tortillas
- A bowl of Veggie Chili, served with Cómo Mexico homemade tortillas
- Chili Dog: a hot dog on a bun, topped with Chili con Carne, grated cheese and American mustard
- Chili Mac & Cheese: a TexMex classic: Chili con carne with macaroni topped with gratinated cheddar
Garnishes: grated cheddar, chopped onion, chopped jalapeños, Salsa Roja, Salsa Verde, an array of bottled hot sauces
Drinks: the usual suspects …
© Uthuset Stavanger - Craig Whitson 2018