Texas chili man John Billy Murray, 1988.

“You take poor meat, salt and pepper it, boil the hell out of it and then you take spices and make it taste flavorful.” That’s chili legend John Billy Murray speaking on the art of making a powerful kettle of Texas chili.

Back in 1984, Murray traveled ten hours from his home in Humble to the Original Terlingua International Frank X. Tolbert-Wick Fowler Memorial Championship chili shootout deep in the heart of Big Bend country.

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