A Dallas firefighter is a finalist for Hormel Chili’s “America’s Best Firehouse Chili” contest.
Firefighters from across the country, who apparently have nothing better to do [true story: while he was serving chili, the bell started going off and a bunch of firefighters who were on shift had to leave], have been cookin’ up concoctions using Hormel Chili as their base.
Milton Williams was cookin’ up a batch of Texas Cyclone Chili for his firehouse along Loop 12 in West Dallas. As an Edward R. Murrow Award winning journalist, it was my responsibility to attend and try the chili [A reporter asks].
He says he wanted a chili that would have the various tastes of Texas and be spicy, but not too spicy so as to overpower the flavor.
“I’m from Ohio,” I explained. That’s how I start most interviews with newsmakers. “And we have Cincinnati style chili.”
I have a cousin who works for GE’s aircraft engine division in Cincinnati. I told Williams about the time my cousin said some people from American Airlines came up from Fort Worth, and he took them to Skyline Chili.
My cousin says they spit it out and complained, “What is this, cinnamon?!”
Williams couldn’t have been more concise, and I swear I’m not making this up: Chili was invented in Texas and Cincinnati-style chili sounds like soup.
Williams’ recipe includes steak [steak!], and all of his ingredients are local: the steak, the spices, the vegetables and the beer.
Hormel sent a representative to today’s taste-test. At one point, while I was enjoying a bowl of free chili with the other reporters, she focused on getting a good picture of Williams’ Texas Cyclone with some cans of Hormel in the background.
Then, and I swear I’m also not making this up, a firefighter who was eating at the next table turned around and moved some flowers into the shot.
“That’s what makes it pretty,” he explained.
She came to sit down with the reporters. She said she’s from Chicago and this no-bean chili was new to her. I chimed in with my experience with barbecue. Only when I got to Texas did I learn real barbecue doesn’t need sauce, and Hank Hill was right.
The photographer from the Morning News took a break from his bowl, looked me right in the eye and said, “Barbecue sauce is a side dish.”
The winner will be declared next month. Williams would get some money for his station, and Hormel will make a donation to the National Fallen Firefighters Donation.
At the risk of editorializing, I feel like Williams is a strong competitor. Consider the entry from Minnesota. I’m sure it’s delicious, but it looks as bland as I’d expect a chili entry from Minnesota to be.
