The Great Chili Confrontation, Part #1

"Nobody knows more about chili than I do" is the title of an article published in the August 1965 or 66 issue of Holiday Magazine. This brash bit of braggadocio instantly ignited a raging controversy that is still simmering today. The Great Chili Confrontation was stated when a writer by the name of H. Allen Smith penned those fighting words.

Smith writes, "Without chili I believe I would wither and die. I stand without a peer as a maker of chili, and a judge of chili made by other people. No living man, and let us not even think of women in this connection, no living man, I repeat, can put together a pot of chili as ambrosial, as delicately and zestfully flavorful, as the chili I make. This is a fact so stern, so granitic, that it belongs in the encyclopedias, as well as in all standard histories of civilization.

"That is the way of us chili men. Each of us knows that his chili is light-years beyond other chili in quality and singularity' each of us knows that all other chili is vile slop that a coyote would turn his back on it."

The first to take serious umbrage at Smith's remark were Frances X. Tolbert, the author of a small book called; "A Bowl of Red" and Wick Fowler, of Austin, Texas. Tolbert released what was termed the "Tolbert Tantrum" in his column, Tolberts Texas. He wrote many hateful things about Smith's chile, calling it chili flavored vegetable soup.

Mr. Fowler, was the proprietor of an Austin, TX. chili factory that produced the product know as "Wick Fowler's 2 Alarm Chili Mix." He sent a package of his chili mix to Smith with a letter resplendent with insults for his limp brew.

The letters flew back and forth between these passionate chili lovers and thus was born the first official chili cook-off.

Here is H. Allen Smith's receipt:

4 Lbs. coarsely ground sirloin
olive oil or butter
2 cans (6 oz. ea.) tomato paste, thinned with water
3 to 4 medium onions, chopped (about 3 cups)
1 green bell pepper, chopped (about 3/4 cup)
2 to 10 cloves garlic, minced (to taste)
3 Tbs. commercial chili powder (or more to taste)
1 Tbs. ground cumin
1 Tbs. ground dried oregano
1/2 tsp. dried basil

First, in a 4 qt. pot cook meat in a little olive oil or butter (or a blend of the two) until no longer pink. Drain excess fat.

Now add the remaining ingredients and simmer 2to 3 hours with the lid on.
Makes 6 to 8 servings.

For the next few posts, I will be continuing story of the Great Chili Confrontation.