No bandwagons were joined in the writing of this post.

I’ve been a fan of Mike’s Chili Parlor ever since my then boyfriend (now husband) brought me there one sunny Seattle summer day when we started dating. We sat outside, ordered 2 bowls with cheese and onions and a side of fries. When the chili came, I admit, I balked. It was… not what I expected. But then I tasted it. Then I soaked my fries in it. Then, I’m pretty sure I finished the whole bowl. I was hooked.

As it turns out, I’m not the only one.

Fast forward almost two years and we’re sitting at home watching the Food Network. An ad comes on for a new show: Diners, Drive-Ins, and Dives. My husband immediately thinks of Mike’s and emails the show. Whether it was his email or not, we’ll never know, but a few months ago, the show featured Mike’s Chili Parlor.

Mike’s chili recipe hasn’t changed since 1939. Besides a secret blend of spices, they have one important rule when making their chili. Their chili doesn’t have beans. Sure, when you get your bowl, there will be beans there. But the chili and the beans don’t meet until your bowl is made. The chili is served over the beans. It’s mildly spicy, with a heat that lingers, but isn’t overpowering. It’s best with cheese and onions and if you really want to turn up the heat, some jalapenos.

It’s definitely one of the best deals around. A bowl will run you $4.75 (cheese an onions add $0.75) and a side of fries with any meal is only $1.50 (they’re $4 for a non-side portion). Some of their other dishes include a $7 chili burger, chili pasta for $5 and $7, and a big bowl of chili for $10. Just don’t order the grilled cheese. It will run you $54.75. (It’s a joke, but still, go for one of the chili options.) The drinks are strong and the service is always friendly.

Tonight, our bill (without drinks) was $12.50. Be warned though, Mike’s only takes cash (though they do have an ATM on site).

Mike’s Chili Parlor
1447 NW Ballard Way
206.782.2808