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It’s no secret that President Barack Obama is coming to Culver City next week. It’s also no secret that he’s a self-proclaimed chili connoisseur. That’s why Rick and Margi Hodges, owners of Tub’s Fine Chili & Fancy Fixin’s, are encouraging him to back it up. They’re campaigning to get the president to Tub’s for a meal that will keep bringing him back to Culver City whenever he gets a hankering for some good old fashioned chili.

Don’t be fooled, Tub’s may be located in a strip mall in a residential area of Culver City, but inside is a genuine Old West chuckwagon. For chili fans, like Mr. Obama, it just doesn’t get any better than this.

            The restaurant, coming up on its second anniversary this month, caters to every appetite with a menu that begins by asking how heapin’ a helpin’ you can handle. From a four-ounce portion on up, ounce by ounce, Tub’s has just the size for every belly. Now that you know how much chili you want, it’s time to decide what type of chili you want. And there’s a slew of choices: Steak Town features cuts of slow-marinated steak with pinto beans; Smokin’ Pig (which I highly recommend to anyone fortunate to include pork in one’s diet) is a tangy sweet recipe that includes seasoned, pulled pork and black-eyed peas; Turkey Drive is the joint’s most popular dish and is composed of lean ground turkey; for the yard-bird eater there’s the Chicken & Spurs, which tastes a heck of a lot like a chicken pot pie and includes garlic, green chilies, whitewashed beans and hominy; for the vegetarian there’s the Cattlemen’s Pass chili, which showcases a variety of  beans and veggies; at the opposite end of the spectrum there’s the bean-free Chuck Wagon Grind – your co-workers will heartily approve. Finally, there’s the Miner’s Choice, a chili of the month. This month’s was so good – with bacon and black beans – that it will earn its way onto the regular menu.

            The chili is served in a large tub that is either filled with brown rice, corkscrew pasta or lined with toasted pita-like bread, which absorbs the flavors. If you like mopping up the juices, get the bread. But what’s a big bowl of chili without the fixings? Tell them to “gunsling” it and they’ll top the tub with corn chips, diced red and green onions, shredded cheddar and jack cheese and a whopping dollop of sour cream. 

            Next it’s time to turn up the heat. The chili is served mild, but it need not remain so. Tub’s Nitro Tonic (T-N-T) is a flavorless habanero oil that will make your nose run or make you sweat bullets, depending on the quantity you pour. For the bold – not to be confused with the foolhardy – I recommend a half dozen drops or so. Start with a few, add more if desired.

            As good as the chili is, it’s only half the story. The sides are amazing: The Buffalo Chips are just what the name implies (in one sense, anyway) and are served with a cool ranch (my preference) or barbeque dipping sauce; The Hushpuppy Tails are also extraordinary – crispy cornbread sticks served with whipped honey butter.

            The soda comes in two sizes: big (20 ounces) and bigger (32 ounces). For dessert, try the Eureka!, a  homemade ice cream sandwich that you have to taste to believe. And for the root beer float fanatic, the Frosted Root Beer is the perfect accompaniment to a chili meal.

            Mr. Obama, Tub’s Chili is open Monday through Friday from 11:30 a.m. to 9 p.m., Saturday until 8 p.m., and Sunday from noon to 5 p.m. Call (310) 559-TUBS (8827) or go to TubsChili.com. 

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