Chili con carne
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Chili con carneTemplate:Efn ({{#invoke:IPA|main}} Template:Literally),<ref>Template:Cite book</ref> often shortened to chili, is a spicy stew of Mexican origin containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes, and often pinto beans or kidney beans.<ref name="walsh">Template:Cite book</ref> Other seasonings may include garlic, onions, and cumin.
The types of meat and other ingredients used vary based on geographic and personal tastes. Recipes provoke disputes among aficionados, some of whom insist that the word chili applies only to the basic dish, without beans and tomatoes. Chili con carne is a common dish for cook-offs, and may be used as a side, garnish, or ingredient in other dishes, such as soups or salsas.<ref>Template:Cite news</ref>
Origins and historyEdit
In writings from 1529, the Franciscan friar Bernardino de Sahagún described chili pepper-seasoned stews being eaten in the Aztec capital, Tenochtitlan, now the location of Mexico City. The use of beef as the primary meat originated when the Spanish introduced cattle to Mexico.<ref name=walsh />
Most of the beef being consumed in Mexico, especially by the Rancheros or cowboys in the 17th, 18th, and 19th centuries, was dried salted beef known as "tasajo" or "cecina".<ref>Template:Cite book</ref> Tasajo was consumed in many dishes, including a stew of red chili sauce known as carne con chile, or meat with chili. Carne con chile was very common throughout much of Mexico, as it was an easy and cheap meal. An English naval officer and explorer, George Francis Lyon, wrote in 1826 about eating dried beef in a chili sauce with Rancheros while travelling through northern Veracruz, near Pánuco:<ref>Template:Cite book</ref> Template:Quote French colonist Mathieu de Fossey had a similar experience in 1831 when he was served tasajo cooked in chili in the village of Jáltipan near Coatzacoalcos in southern Veracruz:<ref>Template:Cite book</ref> Template:Quote In her 1843 book Life in Mexico, Scottish noblewoman Frances Erskine Inglis wrote about eating a dish called embarrado, a composition of meat and chili, while attending the rodeo (cattle roundup) and herradero (cattle branding celebration) in the village of Santiago in the state of Hidalgo in 1840:<ref>Template:Cite book</ref> Template:Quote
American traveler Theodore Taylor Johnson also wrote about eating carne con chile while in San Blas, Nayarit in 1849:<ref>Template:Cite book</ref> Template:Quote
In Spanish, the term "chile con carne", consisting of the word chile (from the Nahuatl chīlli) and con carne, Spanish for 'with meat', is first recorded in a book from 1857 about the Mexican–American War.<ref name=walsh /> A recipe dating back to the 1850s describes dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots in an army encampment in Monterrey, of what is now Nuevo León, Mexico.<ref name=walsh /><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Chili also became commonly prepared in northern Mexico and southern Texas.<ref name=":02">Template:Cite news</ref> Unlike some other Texas foods, such as barbecued brisket, chili largely originated with working-class Tejana and Mexican women.<ref name=":02" /> The "chili queens" of San Antonio, Texas, were particularly famous in previous decades for selling their inexpensive chili-flavored beef stew in their casual "chili joints".<ref name=":02" />
The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped popularize chili by giving many Americans their first taste of it. San Antonio was a tourist destination and helped Texas-style chili con carne spread throughout the South and West of the United States.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Chili con carne is the official dish of the U.S. state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.<ref>"State Dish - Chili". Texas State Library and Archives Commission. Retrieved on March 7, 2010.</ref>
Chili parlorsEdit
Before World War II, hundreds of small, family-run chili parlors could be found throughout Texas and other states, particularly those in which émigré Texans had made new homes. Each establishment usually had a claim to some kind of secret recipe.
By 1904, chili parlors were opening outside of Texas, in part due to the availability of commercial versions of chili powder, first manufactured in Texas in the late 19th century.<ref>Template:Cite book</ref> After working at the Louisiana Purchase Exposition, Charles Taylor opened a chili parlor in Carlinville, Illinois, serving Mexican Chili.<ref>"The First 100 Years", Taylorschili.com</ref> Varallo's, the oldest restaurant in Tennessee, opened as a chili parlor in 1907, competing with other chili parlors that had opened in Nashville during the 1890s.<ref>Template:Cite news</ref> In the 1920s and 1930s, chains of diner-style chili parlors began opening in the Midwest.
Cincinnati chili is a substantially different dish developed by Macedonian and Greek immigrants, deriving from their own culinary traditions. Dozens of restaurants offer this style throughout the Cincinnati area. It can be traced back to at least 1922, when the original Empress Chili location opened.<ref name=Fare >Template:Cite news</ref>
In Green Bay, Wisconsin, Chili John's chili parlor was founded in 1913. As with Cincinnati chili, their chili is most commonly served over spaghetti with oyster crackers, but the recipe has more chili powder and fat.<ref>The Secret to Making Green Bay's Own Chili John's Style Chili in Your Kitchen</ref> The original proprietor's son opened a second location in Burbank, California in 1946, which remains open; the Green Bay location closed in 2020.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Until the late 2000s, a chili parlor dating to 1904, O.T. Hodge, continued to operate in St. Louis. It featured a chili-topped dish called a slinger: two cheeseburger patties, hash browns, and two eggs, smothered in chili.<ref>Template:Usurped, a "chili parlor" in Ferguson, MO in business since 1904.</ref> No O.T. Hodge-branded locations remain, though Tully's Tap, a pub and restaurant in O'Fallon, Missouri, offers what it claims to be the original O.T. Hodge recipe on its menu.Template:Cn
Dispute over ingredientsEdit
BeansEdit
Beans, a staple of Tex-Mex cuisine, have been associated with chili as far back as the early 20th century.<ref>Template:Cite journal</ref> The question of whether beans belong in chili has long been a matter of contention among chili cooks. While it is generally accepted that the earliest chilis did not include beans, proponents of their inclusion contend that chili with beans has a long enough history to be considered authentic.<ref>Albala, Ken. Beans: A History. Oxford:Berg, 2007 p. 178</ref> The Chili Appreciation Society International, an organization that mainly operates in Texas, United States, specified in 1999 that, among other things, cooks in their competitions are forbidden to include beans in the preparation of chili for official competition—nor are they allowed to marinate any meats.<ref name="casi_rules">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Small red or pink common beans are commonly used for chili, as are black beans, black-eyed peas, kidney beans, pinto beans, great northern beans, or navy beans.
Most commercially prepared canned chili includes beans.Template:Fact Commercial chili prepared without beans is usually called "chili no beans" in the United States.Template:Fact Some U.S. manufacturers, notably Bush Brothers and Company and Eden Organic, also sell canned precooked beans (without meat) that are labeled "chili beans"; these beans are intended for consumers to add to a chili recipe and are often sold with spices added.
TomatoesEdit
Tomatoes are another ingredient on which opinions differ. Wick Fowler, a north Texas newspaperman and inventor of "Two-Alarm Chili" (which he later marketed as a kit of spices), insisted on adding tomato sauce to his chili in the ratio of one 15-ounce can per three pounds of meat (425 g per 1.36 kg). He also believed that chili should never be eaten freshly cooked, but refrigerated overnight to seal in the flavor. Matt Weinstock, a Los Angeles newspaper columnist, once remarked that Fowler's chili "was reputed to open eighteen sinus cavities unknown to the medical profession".<ref>Tolbert, A Bowl of Red</ref>
VariationsEdit
Vegetarian chiliEdit
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Vegetarian chili (also known as chili sin carne, chili without meat, chili non carne, and chili sans carne) acquired wide popularity in the U.S. during the 1960s and 1970s with the rise of vegetarianism. It is also popular with those on a diet restricting the use of red meat. To make the chili vegetarian, the cook leaves out the meat or replaces it with a meat analogue, such as textured vegetable protein or tofu, quinoa, or a starchy vegetable, such as potatoes. These chilis nearly always include beans. Variants may contain corn, squash, sautéed mushrooms, pearl onions, shallots or beets.
Chile verdeEdit
Chile verde ('green chile') is a moderately to extremely spicy New Mexican stew or sauce usually made from chunks of pork that have been slow-cooked in chicken broth, garlic, green tomatillos, and roasted green chile.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The spiciness of the chile is adjusted by the use of various peppers: Hatch chile, poblano, jalapeño, serrano, and occasionally habanero. Chile verde is a common filling for the Mission burrito.Template:Fact
Cactus chiliEdit
Cactus chili is a spicy Southwestern stew that is a variation on traditional chili con carne, usually containing traditional ingredients such as chili peppers, beef, tomatoes, and pinto beans, along with sliced cactus pieces.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It is traditionally cooked in a slow cooker and served with a side of salted crackers. Cactus chili is a relatively rare variation of chili con carne. However, it has gained prominence as a menu item at restaurant chains such as Showmars.
White chiliEdit
{{ safesubst:#invoke:Unsubst||date=__DATE__ |$B= {{ safesubst:#invoke:Unsubst||date=__DATE__ |$B= Template:Ambox }} }} White chili is made using chicken or turkey meat and broth, white beans, and green chili peppers. The resulting dish appears light in color when cooked. A white cheese, such as Monterey Jack, or sour cream is often added when served.
Accompaniments and additionsEdit
The dish may be served with toppings or accompaniments; grated cheese, diced onions, and sour cream are common toppings, as are saltine crackers, tortilla chips or corn chips, cornbread, rolled-up corn or flour tortillas, and pork tamales. Chili can also be served over rice or pasta in dishes such as chili mac.
Premade chiliEdit
Canned chiliEdit
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{{ safesubst:#invoke:Unsubst||date=__DATE__ |$B= Template:Ambox }} }} Willie Gebhardt, originally of New Braunfels, Texas, and later of San Antonio, produced the first canned chili in 1908. Rancher Lyman Davis near Corsicana, Texas, developed Wolf Brand Chili in 1895. He owned a meat market and was a particular fan of Texas-style chili. In the 1880s, in partnership with an experienced range cook, he began producing heavily spiced chili based on chunks of lean beef and rendered beef suet, which he sold by the pot to local cafés.
In 1921, Davis began canning his product, naming it for his pet wolf, Kaiser Bill. Wolf Brand canned chili was a favorite of Will Rogers, who always took along a case when traveling and performing in other regions of the world. Ernest Tubb, the country singer, was such a fan that one Texas hotel maintained a supply of Wolf Brand for his visits. Both the Gebhardt and Wolf brands are now owned by ConAgra Foods, Inc. Another major maker of canned chili, Hormel, sells chili available with or without beans, made with turkey or in vegetarian varieties, under their own name and other brands like Stagg.
Brick chiliEdit
Another method of marketing commercial chili in the days before widespread home refrigerators was "brick chili". It was produced by pressing out nearly all of the moisture, leaving a solid substance roughly the size and shape of a half-brick. Wolf Brand was originally sold in this form.<ref>Tommy W. Stringer, "WOLF BRAND CHILI", Handbook of Texas Online (https://tshaonline.org/handbook/online/articles/diw01), accessed March 6, 2013. Published by the Texas State Historical Association.</ref> Commonly available in small towns and rural areas of the American Southwest in the first three-quarters of the 20th century, brick chili has largely been superseded by canned chili. A few manufacturers, such as XLNT Foods and Dolores Canning in Southern California, continue to distribute brick chili to supermarkets.<ref>Original All-Beef 1-pound Chili Brick® - Dolores Canning Co.</ref><ref>Products | Chili Con Carne — XLNT Foods</ref>
Seasoning mixesEdit
Instead of adding multiple seasonings, seasoning mixes can be prepared ahead of time using dry ingredients such as chili powder, salt, cumin, onion powder, and cayenne pepper.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Ready-made mixes can be purchased; those sold as taco seasoning are also suitable.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Other dishes made with chiliEdit
- A chili dog is a hot dog served with a topping of chili (usually without beans).
- A chili burger is a burger topped with chili (usually without beans).
- Chili is also added to french fries and cheese to make chili cheese fries, or Coney Island fries.
- Chili mac is a dish made with canned chili, or roughly the same ingredients as chili (meat, spices, onion, tomato sauce, beans, and sometimes other vegetables), with the addition of macaroni or some other pasta. Chili mac is a standard dish in the U.S. military and is one of the varieties of Meal, Ready-to-Eat (MRE).<ref>{{#invoke:citation/CS1|citation
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- A Frito pie or walking taco, as it is called at festivals and county fairs in the midwest, typically consists of a small, single-serving bag of Fritos corn chips with a cup of chili poured over them, often topped with grated cheese or onions and jalapeños and sour cream.<ref name="Slashfood">{{#invoke:citation/CS1|citation
|CitationClass=web }}</ref> Frito pies are popular in the southwestern United States.
- Chili mac.jpg
- Coney Island hot dog from American Coney Island in Detroit.jpg
A Coney Island hot dog in Detroit, with chili, onions, and mustard
- Chilli cheese fries.jpg
French fries topped with chili con carne and cheese sauce
- Frito Pie as Seen Today.jpg
See alsoEdit
- List of stews
- List of legume dishes
- Chili powder – food spice made from chili peppers
NotesEdit
ReferencesEdit
CitationsEdit
SourcesEdit
- Charles Ramsdell. San Antonio: An Historical and Pictorial Guide. Austin: University of Texas Press, 1959.
- Joe E. Cooper. With or Without Beans. Dallas: W. S. Henson, 1952.
- H. Allen Smith. "Nobody Knows More About Chili Than I Do." Reprinted at the Template:Webarchive web site.
- Jack Arnold. The Chili Lover's Handbook. Privately published, 1977.
- Robb Walsh. The Tex-Mex Cookbook: A History in Recipes and Photos. New York: Broadway Books, 2004. [A very knowledgeable and very well-written "food history", including a long chapter on "real" chili, chili joints, and the San Antonio chili queens.]
- Fr. Michael Muller. The Catholic Dogma, 1888
- Frank X. Tolbert. A Bowl of Red: A Natural History of Chili con Carne. Garden City, N.Y.: Doubleday, 1966. [Much of the material in this book originally appeared in the author's newspaper columns in The Dallas Morning News beginning in the early 1950s.]