"There Ain't No Beans In Chili!"

At least not in Real Texas Chili, Thank You Mr. Fowler!

(More on Mr. Fowler later...)

Google the word "chili" and the descriptions for the top 3 listings will all contain some statement lending to the fact that "there ain't no beans in chili".

A peek into the Merriam-Webster's Dictionary entry, will explain it this way:

Main Entry: chili 

Variant(s): also chile or chil·li \ˈchi-lē\

Function: noun

a : a thick sauce of meat and chilies


And for those who call it "Chili con Carne", that means chili with meat, not chili with beans!

I could research more into the history, origins and debates, but why? Anyone who calls themselves a true "chilihead" is stubborn and passionate about their chili and no-way, no-how are you gonna change a chilihead's mind about his favorite chili recipe.

The same goes for those chili cooks that are steadfast about cooking everything from scratch. Well, unless your grinding your own chili pods, crushing your own cumin seeds or powdering your own paprika, your still using some processed ingredients, so lighten up a bit and save that temper for the chili. Now I'm not saying to run out and grab a little aluminum can of whatever-you-call-it brand, but there is a great way to start off making a tried and tested, real Texas-style chili.

Remember Mr. Fowler? Since 1964, Homer "Wick" Fowler began assembling his chili packets as gifts for friends and before long, local retailers were putting in orders. Thus, he launched Caliente Chili Co. One story details how Wick managed production assisted by a team of women who packaged the chili spices with cellophane and sealed them with a clothes iron. 

A more famous story tells how in 1967, Fowler defended the honor of Texas-style chili at the first ever championship chili cookoff, using the same recipe that goes into his 2-Alarm Chili Kit. Although this competition is told to have ended in a tie, and a 1 year moratorium, since the judge was not able to complete the tasting. The next 2 years also ended in debatable circumstances due to stolen ballot boxes and influenced judges. However, it is for certain, that the referee, Frank X. Tolbert , the Chili Appreciation Society International (CASI) and the International Chili Society (ICS) all agree that Fowler is the undisputed winner of the first real World Chili Championship in 1970. Since then, the Wick Fowler's 2-Alarm Chili Kit has become the most popular and widely used chili kit available.

How I Made Fowler's 2-Alarm Chili Kit My Own:

Smoky Texas Red Chili

Ingredients:

8 Lbs. Beef Shoulder (have the butcher "chili-grind" or "course-grind" this for you)

4 Boxes Fowler's 2-Alarm Chili Kits (1 box Fowler's 2-Alarm Chili Kit uses 2 lbs. beef, adjust recipe as needed)

4 8oz. cans tomato sauce

8 8oz. cans water

1 12oz. bottle dark bock beer ( I like Shiner Bock or Shiner Black)
2 Tablespoons mesquite smoke flavor

Salt & Pepper to taste

serve with chopped jalapeno's, chopped onion and grated cheese

Instructions:

In large pot, add beef, salt and pepper, cook beef till brown and drain.

Next, add the rest of the ingredients as directed, including the beer and mesquite powder and simmer at least 30 minutes. The longer the simmer the better the taste. I usually like to simmer the chili at least 2 hours before serving.