The waitress at the Holiday Inn restaurant near Houston Intercontinental Airport had just delivered my bowl of chili when Chuck Thompson leaned for a closer look. “The texture is pretty good. It’s red enough,” he commented, adding that you can always “red up” chili with paprika. He hovered over the bowl for a moment, inhaled deeply, and furrowed his brow. “The aroma is all right, but it’s not spicy enough. Then again, the texture isn’t too loose.” All in all, we agreed, it was a pretty fair bowl o’ red. Thompson should know. As the author of Chuck Thompson’s Canned Chili Report ($5, from Box 11652, Houston 77293), he has set out to establish himself as the ultimate authority on canned chili. His qualifications are…
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