By Will Whatley

It’d be criminal if I didn’t start this with saying that I’ve been working at Catherine’s Market for the past few months after being laid off when Grove Station ended its lunch service. It hurts to hear it’ll be shutting its doors because I know all those who work there and they’re truly wonderful people, not just former coworkers. But, on a personal note, owner Corrie Sid threw me a literal lifeline in trusting me with working for her. I certainly wish I could’ve done more to help, but my biggest regret is in hearing about it closing. Knowing the passion that went into every detail, and the truly incredible dishes served, in such a promising location, it feels more than just a regular small business shuttering its doors. Wishing Sid and her team all the very best!

But now, to the matter at hand: Cat’s, butcher Jeffrey Clark made some chorizo that made my tastebuds dance like me in college after a few “cold snacks.” My second thought, which is actually suitable for print, was “this is so good, I wonder how it’d taste in chili?” So I bought some to take home, along with a pound of stew meat and veggies to throw in, and I put my gut to work.

Personally, as far as chili goes, I’m of the thinking that you can throw pretty much anything in there (if you put corn in red chili though, you might as well just make taco soup. I don’t know why it bugs me, but I ask you to consider saving it for at least a white chicken chili, because that really is just a soup.) But many of you may know there’s a big discussion between the beans and no-beans camps. 

The No-Bean contingent largely centers around Texas-style chili, which is limited to beef, peppers, tomatoes and spices. These purists swear by the mix – consider it in a way that you’d think of New Orleans cuisine in that it’s a regional specialty – and I can’t argue with them. As the kids I think say, it slaps.(?)

They hate beans, though. It’s not a peculiarity like mine to corn; beans are strictly forbidden like witchcraft back in the Salem days. 

However, I do think the Pro-Bean crowd has a strong argument. You know the old wives’ tale about the “musical fruit,” but they’re tasty and filling. Alabama winters will do what they do (you’re bundled to the gills one day and wearing shorts a couple days later,) but few things warm a belly like chili. The protein, and hopefully some veggies (including tomatoes,) along with the right spices, will have your whole being happy. 

Personally, I’m fully on Team Red, but I’m Team No-Beans if I have my preference. I typically stick to beef, but that ground chorizo added a great layer. I’ve been known to throw bacon in mine too, especially when considering it can be used as a topping for hotdogs later, but don’t be afraid to goof around with things and see what happens. I throw diced celery in mine, but I’ve heard of people using diced carrots, too. I’d be lying if I said I wasn’t considering some unconventional options now, but I’ll play those cards close to the vest for now.

Look at the forecast first, but on those nights to need to feel fully relaxed, don’t be afraid to get warm and a little spicy. The pot is your canvas, paint yourself a pretty picture and fall asleep on the couch. 

Nighty-night.