Pat Garrett is reported to have said about William Bonney, AKA Billy the Kid, “Anybody that eats chili can’t be all bad.”

Chili and chili recipes have long been considered a measure of a cook and a consummate eater of the Southern favorite.

The great debate, it seems, is not limited to whose chili is best. Even more heated is the argument over where the first bowl was made, and by whom. Estimates range from “somewhere west of Laramie,” in the early 19th century — being a product of a Texas trail drive — to a grisly tale of enraged Aztecs, who cut up invading Spanish conquistadors, seasoned chunks of them with a passel of chile peppers, and ate them. This information was listed on the International Chili Society’s Web site, chilicookoff.com.

(Use arrows above to view more photos) Advertisement

Cattle drives and trail hands seem to have done more to popularize the dish throughout the region. One tale gives an account of a range cook who made chili along the cattle trails of Texas using wild oregano, chile peppers, wild garlic and onions with freshkilled beef or buffalo or jackrabbit or rattlesnake, in other words with whatever meat he had on hand. As he worked those trails, he planted gardens with the native spices. Most of the gardens were placed in patches of mesquite, to protect them from the hooves of marauding cattle. The next time the cattle drive went by there, he found his garden and harvesting the crop, usually hanging the peppers, onions and oregano to dry on the side of the chuck wagon. A trailblazer in “home gardens.”

The society’s Web site also states that Frank and Jesse James were true devotees of chili. It is said that the two ate a few bowls of “red” before pulling many of their bank jobs. One town, Fort Worth, was spared from the outlaws deeds because of a chili joint.

“Anyplace that has a chili joint like this just oughta’ be treated better,” the outlaws said and spared the town’s bank of robbery,” they reportedly said.

Locally, chili has come to fame with Highland Baptist Christian School’s annual fundraiser, the Great Chili Challenge.

Kenny Pellerin of New Iberia is one of the members of the Car Line Crusiers cooking team. He credits head chef Shawn Babineaux with preparing their award-winning chili recipe. Pellerin said the team has participated in the cooking competition for about three or four years.

“We are just a group of parents who wait together in the car pickup line at Highland Baptist Christian School,” Pellerin said. “We have a really good time, even if we don’t win.”

But, win they do. In 2007, the Car Line Cruisers took home first-place honors in the heart-healthy category. Last year, Pellerin said, his team was judged second place for the heart-healthy recipe in the competition but garnered the coveted Taster’s Choice award.

“This award meant a lot to us,” Pellerin said. “This is all the people who came out to the event voting for us as the best chili. And Shawn deserved this award. He works really hard.”

This year’s Great Chili Challenge will be held Nov. 7 in City Park. Dozens of cooking teams will create what they feel is the best chili.

Visitors can sample the various chili recipes, ranging from mild (Familystyle), heart-healthy and hot. Organizers said there will also be arts and crafts, music and much more, all for a good cause.

Any time is chili time when the best chefs are cooking.