mystery of a bowl of red
By Megan Sonderegger
February 21, 2006 | What is the difference between
a bowl of chili from Hamilton's and a 99-cent cup of
chili from Wendy's?
I couldn't tell you. Perhaps it's because I'm not a
chili expert or perhaps I'm not accustomed to high class
food as some are, but when sampling the various assortments
of beans and who knows what else, my taste buds blended
and everything seemed just about the same.
So what's the difference? I would say the price.
If you get a bowl of chili from Hamilton's you'll probably
have to pay a hefty wad of cash to sit comfortably while
you eat, whereas Wendy's you order, they hand you the
chili in a brown paper bag and kick you to the curb.
Classy? No. Worth it? Perhaps. It depends on your societal
situations. If you go on a date with someone it may
not be wise to pull through a drive-in, ask her loudly
to pick one thing from the dollar menu and then order
two cups of chili and some water, if it's free.
At the same time I wouldn't suggest you take your date
to Hamilton's in order to impress with the expectation
that she is going to order chili, because honestly who
really does? She'll order the steak and shrimp, you'll
order the chili and you'll spend the next month rummaging
through your couch cushions for loose change to survive
I learned while volunteering at the Chili Cook-off
my definition of chili definitely offends the definitions
of true chili lovers who use words such as exquisite,
delicacy, smoky and mysterious to describe
their bowls of beans. When asked, the best response
I could muster was a blank stare and a thumbs-up sign,
an obvious disgrace to chili aficionados.
I guess I could have made up the names of some spices
and commented on the length they probably had to wait
before the peppers were at their best or the aroma of
the truly magnificent chilis, but I guess I'll just
have to wait for the next cook-off.