Graydon's Chili Page

Graydon G. Goss, MD

Over the course of the next couple of months, I expect to develop this page into what will have to be the ultimate Chili reference on the internet. As a demonstration of my commitment to quality, I'd like to begin by publishing the following article by my father, Chester Curtis Goss, whose obsession with Chili is probably surpassed only by my own.

A Few Words on Chili

by Chester C. Goss

Hundreds claim the title of World's Best Chili Cook. They're amateurs. I write as a fourth generation professional and one that's had chili for breakfast at least 1000 times.

A batch of chili is like a snowflake, no two are alike. Those very few that really understand the dish know what I mean.

Except at the so-called cookoffs it's hard to make really bad chili but on a scale of 1 to 10 there are a lot of below 5's around. A 10 was only made once. This happened on a cold day, ( takes a cold day to have a batch rate above 9.8 ), January 10, 1936 at the Home Lunch in Fort Scott, Kansas. Some day I should write the story about that batch. To the best of my knowqlege I'm the only human alive who can consistently come up with batches that rate above 9.5. There were two other people but they're both dead.

The Fanny Farmer Cookbook, twelth edition, gives a Chile con Carne ( Please, let's just call it Chili! ) recipe. It should be disregarded as it will produce batches that rate 1.7 and below.

The following basic chile recipe is dedicated to my grandchildren. It will consistently produce batches that will rate 7.5 and above. It is not The Recipe. I may disclose it on my death bed if a family member proves worthy.

Chili ( 23d revision )

Place first four items in a pan with water to about cover meat. Leave meat in one hunk as it comes from package. Cover with a tight lid, place over low heat, simmer for at least one hour. Uncover and break up meat into small bite size pieces. Simmer uncovered for another hour ( times need not be exact ). As water cooks off watch carefully to avoid burning. Grease from meat will cause cooking in latter stage to be at a higher temperature even though you are cooking on low heat. Watch carefully. Add a little water if needed.

After meat has simmered about another hour add the remaining items. Simmer ten minutes more and it is ready to serve.

Serve with fresh saltines. Milk is the best drink to serve with chili.

Say Cowboy's Grace before eating.

A Cowboy's Grace

Lord, God, you know us old cowhands is forgetful. Sometimes, I can't even recollect what happened yesterday. We is forgetful. We just know daylight from dark, summer, fall, winter and spring. But I sure hope we don't never forget to thank you before we eat a mess of good chili.

We don't know why, in your wisdom, you been so doggone good to us. The heathen Chinese don't have no chili, nver. The Frenchmen is left out. The Russians don't know no more about chili than a hog knows about a sidesaddle. Even the Mexicans don't get a good whiff of chili unless they live around here.

Chili-eaters is some of your chosen people, Lord. We don't know why you're so doggone good to us. But, Lord God don't never think we ain't grateful for this chili we are about to eat. Amen.

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See, what did I tell you?!

Anyway, now it's my turn:


A Few More Words on Chili

by Graydon G. Goss

215th revision


I’ve been improving on the above recipe for about 34 years. My medical background has helped a lot since I’m well aware that above the age of 50 or so, taste buds ( and the entire gustatory brain apparatus altogether ) degenerate and whither away so it’s impossible to trust the recipe of anyone even near their 70’s. ( They usually complain that Cream of Wheat is too spicy. ) I advise the following alterations to Chester’s, (version 23), recipe:


Another Cowboy’s Grace

Oh, Lord, please don’t let this Chili break up my marriage.



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Copyright 1997 Graydon G. Goss, MD
Last revised: March 28, 2015.