From the plains of the Panhandle to the Big Bend Country, Amarillo-born historian, author, journalist and chili enthusiast Frank X. Tolbert roamed, always searching for the perfect bowl of red. Tolbert’s most popular work, 1972’s A Bowl of Red, was devoted to chili con carne, and soon after its publication, he and Wick Fowler founded the Chili Appreciation Society International, known as CASI.
It all started in jest at a place called Terlingua in 1967. The idea seemed simple enough — instead of a shootout to determine who made the best chili, there would be a contest. All two contestants prepared their chili, the contest was declared a tie, and the Original Championship Chili Cookoff was born. In 1983, the original founders split off and a second cookoff was formed. So now — in addition to arguing about which chili is better — everybody’s arguing about which cookoff is better.
LEFT Each fall the ghost town of Terlingua comes alive and bursts from its seams with two chili cook-offs. RIGHT Chili aficionados have flocked to Terlingua for the chili cook-offs since the late 1960s.
Both cookouts are held the first weekend in November (the Rancho CASI de los Chisos, and the Original “Behind the Store”), creating the ultimate celebration of chili. Chili was named the state food in 1978 as proclaimed by the governor’s office, but whatever your tastes, the best damn chili in the world is in Terlingua, Texas. CASI, the granddaddy of all chili cookoffs, is a four-day celebration beginning on Wednesday and culminating on Saturday with the Terlingua International Chili Championship. Friday of this week is referred to as Scholarship Day, and anyone is welcome to try their hand in beans, wings and salsa competitions, with all proceeds from entry fees going to the CASI Scholarship Fund. Since being refounded in 1983, CASI has generated and donated over $30 million in financial support for local charities.
Both cookoffs turn into parties of epic proportion with activities, live music and plenty of quirky characters, as folks travel from far and wide to cook or taste the flaming red brew. This year will mark the 50th annual cookoffs. If you can’t make it to the chili extravaganza in Terlingua, Tolbert’s Restaurant and Chili Parlor in Grapevine serves up Tolbert’s famous chili recipe — but nothing quite beats the true Terlingua experience.
