In the great chili debate, to bean or not to bean continues to be a red-hot issue, depending on where you come from.

The conundrum was clear at the Dizzy Bean restaurant in Fresno, California, in the 1950s with this mustachioed, sombrero-wearing and bandolier-belted bean twirling around on the charming front cover.

The Dizzy Bean in Mariposa Street offered its’ world-famous chili’ in two versions - with beans for 31c and without beans for 43c.

Breakfast and round-the-clock specials such an oyster stew and ‘genuine Italian spaghetti’ were also available.

Fresno, known as the raisin capital of the world, has a deep agricultural history. Beyond grapes, Fresno County farmers cultivated a wide range of crops, including melons, figs, peaches, and various nuts. 

Dizzy Bean’s chili was notably made with local McNeill beef, and we’ve found a link to this that endures to the present day.

Jack McNeill was a true pioneer of the American West. In 1937 he began ranching near Fresno, CA with 500 head of cattle. After feeding troops during WWII, O’Neill Fed Beef was formed in 1949 and was revered for its high quality.

Dizzy Bean was clearly one of its customers as it is mentioned on the menu.

Today, Jack’s granddaughter and great-granddaughters, based in Colorado, sell ‘Grandpa’s Steak Butter,’ the recipe that has been passed down through three generations.

Made without corn syrup, coloring or other nasty things, it was Jack’s special touch when feeding guests. The company’s motto today is skip the sauce, pass the butter. 

The website is https://grandpassteakbutter.com.

According to adverts in the Fresno Bee, Dizzy Bean stayed open till 2am to catch theater crowds. We know it flourished in the 1950s but are not sure when it closed.