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One question that always is asked… Has your chili won any awards at Chili Cook-off Contests?

Actually, we have never competed in a contest! We think the contests look like a lot of fun to attend and have some fun, but here’s the deal…

We make chili for people to eat! It is cooked longer and rested under refrigeration for the flavors to blend and become better. Competition chili is made for a quick taste by several judges – it is similar to wines – some great wines are wonderful for fragrance and palette tasting – but not necessarily a ‘drinker’ you would serve with a meal.

We make a chili without beans, but we really like what our heritage beans do for the eating experience and we really like the fact that it is good for us to eat that delicious source of protein and fiber. The CASI competition chili’s forbid the use of beans. What are they thinking??? Just kidding! We appreciate the Texas and Oklahoma style chili and we make some that are similar.

We like to think the customers we serve are a bit like a competition. In that arena, we do very well because our chili’s are loved and reordered by everyone – and especially the children! We do love to sample our products to lots of people – not just judges – to see what they think.

What is the difference between Heritage/Heirloom Beans and ‘regular’ beans?

Now, before we too harshly or improperly judge “Big business in agriculture” we need to also realize that to feed a hungry world and maintain low consumer costs and deal with a host of regulations, inspections and hundreds of other things, the agricultural industry has done a tremendous job. Seeds are altered to be more disease resistant and require less chemical management and water. The genes are altered in the seed to determine a consistent size for mechanized planting, harvesting and offering a very long shelf life for long storage times. That is why the beans we buy in a grocery store can be acquired for less than $2 a pound. It is an amazingly well orchestrated system and it works pretty well – for distribution.

All-natural products such as our heritage beans are not all exactly the same – plus they do not offer the same high yield per acre as genetically altered beans. They are much more expensive to grow and have a shorter shelf life. They must be distributed and used while fresh – within a year or two maximum.

So – the question is why? Why do we grow them? Then answer is FLAVOR! These are just better beans. Higher nutrition values, better protein levels and much more natural fiber content are just some of the reasons. We love them and you will too.

Beans are one of nature’s most healthy organisms for us to eat – they are very good for us. Whether you choose heritage or genetically altered beans – they should be part of your diet on a regular basis. Legumes are powerful little packages of energy! Heritage/heirloom are just that much better for you and again – it’s the flavor!

What is the difference between “Heirloom” and “Heritage” beans?

The terms “heirloom seed” and “heritage seed” are used interchangeably. An heirloom plant is an open-pollinated cultivar that was commonly grown during earlier periods in human history, but which is not used in modern large-scale agriculture.

These beans are not genetically altered and therefore are not as easy to plant, grow, harvest, clean and separate and are best used within two years of harvesting. They do not all look the same – they are not all exactly the same size or color – but, like us, the beauty is really on the inside! The flavor of these beans is just better! Filled with energy and high nutrition and protein these are a great source of vitality and good health. Heritage beans will have up to three times the fiber content of commercially grown beans. this is one of the reasons they were so popular when fresh vegetables and fruits were difficult to obtain. We call them “nature’s broom!”

Don’t worry about the gas factor! We teach you how to properly prepare the beans without the ‘gas-effect’ and still have wonderful rich and satisfiying flavor.