Hey Group,
Well, I have to admit I made many midnight trips to Dinco's in Norman.
I must admit the Dinco Darlin was pretty good late at night, next day not so good.
Anyone know how to make it..?? I would not want to eat one every week but would be good now and then.
Take care,
Doug

From The Norman Transcript: October 17, 2005

A Denco Darlin’ was traditionally served on a metal plate, similar to the type of plate Mexican food is periodically served. There are many varieties of a Denco Darlin’, but the standard version is a pile of elbow noodles smothered in chili then covered in Wisconsin cheese and topped with an egg of the customer’s choice. The chili was cooked for 12 hours and consisted of high-fat beef and no beans.

Ohhhhh, they were good.........!

Not just the Denco Darlin' but with two lookin' atcha!

I used to get 2 with beans with 2 lookin' atcha. (2 enchilidas with beans with 2 sunnyside up eggs on top.) Breakfast of Champions.

Hey Group,
Well, I have to admit I made many midnight trips to Dinco's in Norman.
I must admit the Dinco Darlin was pretty good late at night, next day not so good.
Anyone know how to make it..?? I would not want to eat one every week but would be good now and then.
Take care,
Doug

Believe it or not, I'm almost certain the recipe was printed in a Norman Junior League (maybe Assistance League?) cookbook many years ago (along with Mark's chili recipe, a Luciano's recipe provided by Hass, as well as some other contributions from local celebs). I know exactly where my copy is - I'll dig it out and if I'm right and the recipe is in there I'll be happy to provide it.

Found it. Sorry about the quantity, but this is exactly as written:

Sooner Sampler, Junior League of Norman

Denco's Darlin

20 pounds chili meat
2 3/4 ounces paprika
2 1/4 ounces cumin
4 ounces chili powder
1 tablespoon garlic
1 1/2 tablespoons cayenne pepper
1 1/3 cups salt
2 1/2 tablespoons course black pepper
8 ounces fresh ground jalapeno
5 1/2 ounces flour
5 1/2 ounces salad oil
15 pounds elbow macaroni
12 1/2 pounds cheddar cheese
100 eggs

Cover meat with water. Cook until meat completely breaks apart. Add spices and simmer 30 minutes. Add roux mixture: 5 1/2 ounces flour and 5 1/2 ounces salad oil. Mix well. Cook macaroni to aldente.

For an individual serving, cover a hot platter with macaroni, ladle on enough chili to completely cover. Sprinkle 2 ounces of cheddar cheese on top and cook in convection oven for 6 to 8 minutes. Add fried eggs to taste.

know where a shirt might be located?

Can't say that I do. My only thought is to contact Jack Hooper (formerly of Dencos). He now has a place in Norman called Blu. He might be able to put his hands on one.

wonder if they are copyrighted?

can someone give a little history here? was this a joint that used to exist in norman but no longer does or what

Denco's was a long time Norman institution.
Coach's has been in that spot for quite some time now.

Denco's was a long time Norman institution.
Coach's has been in that spot for quite some time now.

Right next to the tracks on Main.....

oh ok, yea i know where coach's is. but it used to be there huh. cool. and thanks.

Wow,
I appreciate this so much.. we are going to have a kill yourself eating bad party..or dinner.
I have been looking for this for years.
One thing we always did at Denco's was put coins on the tracks.. A train always seemed to come by and when done we would pick up the flattened coins of the track.
That was of course after my guests I invited finished throwing up on the side of the building..:LolLolLol
Thanks again.
Doug




Found it. Sorry about the quantity, but this is exactly as written:

Sooner Sampler, Junior League of Norman

Denco's Darlin

20 pounds chili meat
2 3/4 ounces paprika
2 1/4 ounces cumin
4 ounces chili powder
1 tablespoon garlic
1 1/2 tablespoons cayenne pepper
1 1/3 cups salt
2 1/2 tablespoons course black pepper
8 ounces fresh ground jalapeno
5 1/2 ounces flour
5 1/2 ounces salad oil
15 pounds elbow macaroni
12 1/2 pounds cheddar cheese
100 eggs

Cover meat with water. Cook until meat completely breaks apart. Add spices and simmer 30 minutes. Add roux mixture: 5 1/2 ounces flour and 5 1/2 ounces salad oil. Mix well. Cook macaroni to aldente.

For an individual serving, cover a hot platter with macaroni, ladle on enough chili to completely cover. Sprinkle 2 ounces of cheddar cheese on top and cook in convection oven for 6 to 8 minutes. Add fried eggs to taste.

You're very welcome. Glad I could find it - enjoy!

I remember the hot sauce at Dinco's was the "bomb". If you know what I mean.