Now that the Green Bay Packers have proved themselves Arctic champions (The Old Pro Goes in for Six, Jan. 8), wouldn't it be exciting if next year we flew the teams to Thailand and had them play a Monsoon Bowl? Ecuador, I am sure, would welcome a tropic championship game, and if the fates were willing, we could have the thrill of an occasional game played in a hurricane. With such excitement in the foreseeable future, I think we should dispel all efforts to arrange a football championship game in some such moderate climate as Florida or California.
I hope that it was as obvious to other fans as it was to me that the National Football League, in staging its championship game under the conditions that existed in Green Bay, has perpetuated a hoax upon its fans. Paul Hornung said it at halftime: "The players must adjust; they cannot play their usual game on this field."
This year's game should be sufficient to convince the leagues to change their present rules in determining the location of the championship game.
WILLIAM G. CHRISTOPHER
Gary Cartwright's coverage of the world chili cooking contest (The Great Chili Championship Fix, Dec. 11) was excellent. In fact, it has so stirred up every would-be, two-alarm chili maker on the West Coast that a regional contest is being planned for late January or early February. Even the celebrated Father Duffy, who incidentally was not responsible for the presence of ladies at Terlingua and would like very much to be allowed to return to his once happy home, is planning to enter the West Coast chili contest. The West Coast winner, of course, will automatically gain a berth in the 1968 world championship—opposing H. Allen Smith and Wick Fowler.
Woody DeSilva, president of the Cucamonga Chapter of the Chili Appreciation Society International is acting as host of the West Coast cookoff and has received nearly 50 entries already. Thanks to SI, chili heads the world over are standing up to be counted.
Playa del Rey, Calif.
The trouble with immodest pretenders like Fowler and Smith is that they waste their efforts thinking up insults to fling at each other, and neither one is a real top hand at chili making. The real reason Fowler and Smith decided to keep that Terlingua, Texas fiasco a stag affair is that they both had heard about the chili my wife Hazel makes. They knew there simply would be no contest if she dropped in at Terlingua and whomped up a washpotful of her chili.
Now, even though I know the secrets of Hazel's chili, I am not privileged to disclose them. That is, none except the kind of peppers she uses. First off, Hazel does not use green bell peppers, like Smith says he uses. I can't believe Smith actually uses green bells. Nor does Hazel use the Mexican jalape�o that Fowler claims to use. Those things, at best, are only two-alarm.
The peppers in Hazel's chili are the small, native peppers called chiltipiquins (usually mispronounced chilly-pa-Keens) that we grow on our place. A chiltipiquin is about the size of a small English pea and speaks with the authority of an ordinary-size atom when exploded. These peppers are a favorite food of Texas mockingbirds which accounts for their unusually shrill whistle and the fact that they are often seen flying backward.
We have a fresh supply of venison, which we can use as the "carne," and would be glad to have you drop in and see us anytime.
Court of Civil Appeals
I did not know before reading the article that Kansas City was a member of CASI. Is that why we have such good chili in the Kansas City area?