Last chance for chili at Casper’s

May 7, 4:19 AMOzarks Travel ExaminerPatsy Bell Hobson

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A small bowl of Casper's chili won't even fit in a small bowl.

In Springfield there is a dive of a restaurant, that a tourist would be inclined to avoid. Fine, more room for locals. Every body sits where they can. We walked in the door just behind three college students; the only table available was a booth for six. The three students were seated then the three of us were seated at the same table.

“Have the Frito pie. That’s what we always get,” the three college students unanimously suggested. All three were Casper’s regulars and majoring in the sciences. So, even though the place is a dive, I figured it was OK.

Hole in the wall and diner aren’t exactly accurate descriptions, it’s a Quonset hut. Really. There are no menus, no checks, and no credit cards. The menu is handwritten on a white board that never changes. It’s hard to read, but most folks know what they want when they walk in the door.

Casper’s is famous for their chili but chili is a winter food. The tiny restaurant is only open from Labor day through Memorial day. I’m telling you this because Casper’s will be closed at the end of this month. You won’t have an opportunity to eat there again until September.

Frequent diners order chili by the quart or gallon for the freezer to eat during June, July and August when the restaurant is closed.

They make a great hamburger which is served with potato chips. Casper’s does not serve French fries. Service is fast and friendly. Everyone in the tiny, packed restaurant seems to be having a good time. The waitress has been there for years and never gets an order wrong. Tell Tommy, the cashier, what you had to eat and he will ring it up. Cash only. I bought lunch for our three student table mates because I was once a poor college student and their conversation and dining recommendation was an excellent introduction to Casper’s.

Frito pie has nothing to do with pie. The waitress brings a plate of corn chips smothered  with chili. For $4.95 you get an enormous amount of food. A couple of the college students could not finish their plates, it’s that much chili. How the cook gets that much chili on a single plate is remarkable.

Etta Mae Buckner, the cook, has been there for 43 years. She is not about to share the chili recipe but she did admit that the chili recipe has no tomato or onions.

Gunslinger sauce looks innocent enough sitting on the table in a plastic squeeze bottle. I’m just saying that it melted the lips right off of my face. Fellow diners had a small chili, which is so much chili, it won’t all fit in the bowl. Chili comes with a basket of saltines and onions are optional.

So, we may never know what is in the chili. If you want to try your hand at chili - without tomatoes or onions, here is a great recipe site: Garry's Home Cookin’ Eat first, ask questions later!

The Casper's restaurant is open from 10:30 a.m.-4 p.m. It opens the day after Labor Day and closes the last Friday in May every year. To learn more about this historic foodie hangout read Casper's turn 100.   

The Springfield convention and visitors bureau hopes Guy Fieri of "Diners, Drive-ins, and Dives" will feature this 100 year old restaurant. Make the suggestion yourself at DDDinfo@mac.com.

Caspers: 601 East Walnut Street, Springfield, MO 65806.Telephone: 417-866-9750.There is no website, however, fans have started a We Love Casper's (Springfield, MO) site on Facebook.

For more info: You can reach the Senior Travel Examiner Patsy Bell Hobson at patsy64068@yahoo.com . To get notice of new Senior Travel Examiner columns please subscribe via email. Patsy also blogs about Southeast Missouri and Senior travel http://seniortrips.blogspot.com/ Patsy also has a gardening blog: Oh, Grow Up!

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