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Chili con carne

Chili con carne (also spelled chilli con carne or chile con carne and shortened to chili or chilli; Spanish pronunciation: [ˈtʃili koŋ ˈkaɾne]), meaning "chili with meat", is a spicy stew containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes, and often pinto beans or kidney beans.[1] Other seasonings may include garlic, onions, and cumin. The dish originated in northern Mexico.[1]

Chili con carne
A bowl of chili con carne served with tortilla chips
Alternative namesChili, Chilli
CourseMain
Place of originMexico
United States
Main ingredientsChili peppers, meat, and often tomatoes and kidney beans
VariationsVegetarian chili, chili verde, white chili
  • Cookbook: Chili con carne
  •   Media: Chili con carne

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.[2]

Origins and history edit

In writings from 1529, the Franciscan friar Bernardino de Sahagún described chili pepper-seasoned stews being consumed in the Aztec capital, Tenochtitlan, now the location of Mexico City. The use of beef as the primary meat originated with Spanish colonists.[1] 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.[1] 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.[1][3]

Chili became commonly prepared in northern Mexico and southern Texas.[4] Unlike some other Texas foods, such as barbecued brisket, chili largely originated with working-class Tejana and Mexican women.[4] 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".[4]

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.[5] 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.[6]

Chili parlors edit

 
A pot of chili with whole green hot chilis, kidney beans, and tomatoes

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.[7] After working at the Louisiana Purchase Exposition, Charles Taylor opened a chili parlor in Carlinville, Illinois, serving Mexican Chili.[8] 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.[9] 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.[10]

In Green Bay, Wisconsin, the chili parlor Chili John's has existed since 1913. As with Cincinnati chili, it is most commonly served over spaghetti with oyster crackers, but the recipe has more chili powder and a higher proportion of fat.[11] The original proprietor's son opened a second location in Burbank, California in 1946, which remains open. The Green Bay location closed in 2020.[12]

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, and smothered in chili.[13] As of 2014 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.

Dispute over ingredients edit

 
Ingredients for chili con carne

Beans edit

Beans, a staple of Tex-Mex cuisine, have been associated with chili as far back as the early 20th century.[14] 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.[15] The Chili Appreciation Society International specified in 1999 that, among other things, cooks are forbidden to include beans in the preparation of chili for official competition—nor are they allowed to marinate any meats.[16] 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.

 
A bowl of Texas-style chili without beans

Most commercially prepared canned chili includes beans.[citation needed] Commercial chili prepared without beans is usually called "chili no beans" in the United States.[citation needed] 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.[citation needed]

Tomatoes edit

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".[17]

Variations edit

Vegetarian chili edit

 
A pot of vegetarian chili

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 verde edit

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.[18] 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.[citation needed]

Cactus chili edit

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.[19] 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 chili edit

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 are often added when served.

Accompaniments and additions edit

 
Chili with garnishes and tortilla chips
 
Chili with mashed corn served in Austria

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.

Pre-made chili edit

Canned chili edit

 
A can of Clover Valley brand chili

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 chili edit

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.[20] 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.[21][22]

Seasoning mix edit

Home cooks may also purchase seasoning mixes for chili, including packets of dry ingredients such as chili powder, masa flour, salt, and cayenne pepper, to flavor meat and other ingredients.[citation needed]

Other dishes made with chili edit

  • 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).[23]
  • 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.[24] Frito pies are popular in the southwestern United States.


See also edit

Notes edit

  1. ^ a b c d e Walsh, Robb (2015). The Chili Cookbook: From Three-Bean to Four-Alarm, Con Carne to Vegetarian, Cookoff-Worthy Recipes for the One-Pot Classic (origin in Mexico: p 15-16). Berkeley: Ten Speed Press. ISBN 978-1-60774-795-6.
  2. ^ Naylor, Tony (January 20, 2015). "How to eat: chilli con carne". The Guardian. ISSN 0261-3077. Retrieved May 8, 2020.
  3. ^ "History and Legends of Chili, Chili Con Carne History, Whats Cooking America". whatscookingamerica.net. May 14, 2015. Retrieved December 15, 2015.
  4. ^ a b c McCarron, Meghan (March 7, 2018). "Everything You Know About Tex-Mex Is Wrong". Eater. Retrieved June 13, 2018.
  5. ^ "History of Chili, Chili Con Carne". whatscookingamerica.net. 2004. Retrieved January 6, 2008.
  6. ^ "State Dish - Chili". Texas State Library and Archives Commission. Retrieved on March 7, 2010.
  7. ^ Andrea L. Broomfield (2016). Kansas City: A Food Biography. Rowman & Littlefield. pp. 58–60. ISBN 9781442232891. Retrieved September 14, 2017.
  8. ^ "The First 100 Years", Taylorschili.com
  9. ^ Myers, Jim (November 7, 2015). "Varallo's claims title of oldest restaurant in state". The Tennessean. Retrieved May 28, 2018.
  10. ^ Herrmann Loomis, Susan (April 16, 1989). "Fare of the County; A City's Romance With a Bowl of Chili". The New York Times. Retrieved September 16, 2011.
  11. ^ The Secret to Making Green Bay’s Own Chili John's Style Chili in Your Kitchen
  12. ^ "Chili John's to close after decades in Green Bay". July 14, 2020.
  13. ^ O.T. Hodges Menu, a "chili parlor" in Ferguson, MO in business since 1904.
  14. ^ Hill, Janet M. (June 1906). "Chili Con Carne". XI. Boston Cooking-School Magazine: 400, 401. {{cite journal}}: Cite journal requires |journal= (help)
  15. ^ Albala, Ken. Beans: A History. Oxford:Berg, 2007 p. 178
  16. ^ Chili Appreciation Society International, Official CASI Rules & Guidelines June 24, 2007, at the Wayback Machine October 1, 1999
  17. ^ Tolbert, A Bowl of Red
  18. ^ "Chile Verde". December 24, 2017.
  19. ^ "What Is Cactus Chili". Recipes.net. Retrieved February 16, 2024.
  20. ^ 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.
  21. ^ Original All-Beef 1-pound Chili Brick® - Dolores Canning Co.
  22. ^ Products | Chili Con Carne — XLNT Foods
  23. ^ "MRE Menus". MRE Info. Retrieved October 1, 2015.
  24. ^ . Slashfood. 2007. Archived from the original on December 20, 2007. Retrieved September 27, 2007.

References edit

  • 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 at the Wayback Machine (archived July 25, 2017) 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.]

External links edit

  • Chili Appreciation Society International

chili, carne, also, spelled, chilli, carne, chile, carne, shortened, chili, chilli, spanish, pronunciation, ˈtʃili, koŋ, ˈkaɾne, meaning, chili, with, meat, spicy, stew, containing, chili, peppers, sometimes, form, chili, powder, meat, usually, beef, tomatoes,. Chili con carne also spelled chilli con carne or chile con carne and shortened to chili or chilli Spanish pronunciation ˈtʃili koŋ ˈkaɾne meaning chili with meat is a spicy stew containing chili peppers sometimes in the form of chili powder meat usually beef tomatoes and often pinto beans or kidney beans 1 Other seasonings may include garlic onions and cumin The dish originated in northern Mexico 1 Chili con carneA bowl of chili con carne served with tortilla chipsAlternative namesChili ChilliCourseMainPlace of originMexicoUnited StatesMain ingredientsChili peppers meat and often tomatoes and kidney beansVariationsVegetarian chili chili verde white chiliCookbook Chili con carne Media Chili con carneThe 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 2 Contents 1 Origins and history 1 1 Chili parlors 2 Dispute over ingredients 2 1 Beans 2 2 Tomatoes 3 Variations 3 1 Vegetarian chili 3 2 Chile verde 3 3 Cactus chili 3 4 White chili 4 Accompaniments and additions 5 Pre made chili 5 1 Canned chili 5 2 Brick chili 5 3 Seasoning mix 6 Other dishes made with chili 7 See also 8 Notes 9 References 10 External linksOrigins and history editIn writings from 1529 the Franciscan friar Bernardino de Sahagun described chili pepper seasoned stews being consumed in the Aztec capital Tenochtitlan now the location of Mexico City The use of beef as the primary meat originated with Spanish colonists 1 In Spanish the term chile con carne consisting of the word chile from the Nahuatl chilli and con carne Spanish for with meat is first recorded in a book from 1857 about the Mexican American War 1 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 Leon Mexico 1 3 Chili became commonly prepared in northern Mexico and southern Texas 4 Unlike some other Texas foods such as barbecued brisket chili largely originated with working class Tejana and Mexican women 4 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 4 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 5 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 6 Chili parlors edit nbsp A pot of chili with whole green hot chilis kidney beans and tomatoesBefore World War II hundreds of small family run chili parlors could be found throughout Texas and other states particularly those in which emigre 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 7 After working at the Louisiana Purchase Exposition Charles Taylor opened a chili parlor in Carlinville Illinois serving Mexican Chili 8 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 9 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 10 In Green Bay Wisconsin the chili parlor Chili John s has existed since 1913 As with Cincinnati chili it is most commonly served over spaghetti with oyster crackers but the recipe has more chili powder and a higher proportion of fat 11 The original proprietor s son opened a second location in Burbank California in 1946 which remains open The Green Bay location closed in 2020 12 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 and smothered in chili 13 As of 2014 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 Dispute over ingredients edit nbsp Ingredients for chili con carneBeans edit Beans a staple of Tex Mex cuisine have been associated with chili as far back as the early 20th century 14 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 15 The Chili Appreciation Society International specified in 1999 that among other things cooks are forbidden to include beans in the preparation of chili for official competition nor are they allowed to marinate any meats 16 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 nbsp A bowl of Texas style chili without beansMost commercially prepared canned chili includes beans citation needed Commercial chili prepared without beans is usually called chili no beans in the United States citation needed 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 citation needed Tomatoes edit 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 17 Variations editVegetarian chili edit This section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed May 2022 Learn how and when to remove this template message nbsp A pot of vegetarian chiliVegetarian 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 sauteed mushrooms pearl onions shallots or beets Chile verde edit 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 18 The spiciness of the chile is adjusted by the use of various peppers Hatch chile poblano jalapeno serrano and occasionally habanero Chile verde is a common filling for the Mission burrito citation needed Cactus chili edit 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 19 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 chili edit This section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed May 2022 Learn how and when to remove this template message 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 are often added when served Accompaniments and additions edit nbsp Chili with garnishes and tortilla chips nbsp Chili with mashed corn served in AustriaThe 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 Pre made chili editCanned chili edit This section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed May 2022 Learn how and when to remove this template message nbsp A can of Clover Valley brand chiliWillie 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 cafes 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 chili edit 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 20 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 21 22 Seasoning mix edit Home cooks may also purchase seasoning mixes for chili including packets of dry ingredients such as chili powder masa flour salt and cayenne pepper to flavor meat and other ingredients citation needed Other dishes made with chili editA 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 23 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 jalapenos and sour cream 24 Frito pies are popular in the southwestern United States nbsp Chili mac nbsp A Coney Island hot dog in Detroit with chili onions and mustard nbsp French fries topped with chili con carne and cheese sauce nbsp A Frito pieSee also edit nbsp Food portal nbsp Texas portalGoulash Hungarian meat and vegetable stew List of legume dishes List of stews Rice and beans Type of dish made from a combination of staple foods in many cultures around the world Chili powder Food spice made from chili peppersNotes edit a b c d e Walsh Robb 2015 The Chili Cookbook From Three Bean to Four Alarm Con Carne to Vegetarian Cookoff Worthy Recipes for the One Pot Classic origin in Mexico p 15 16 Berkeley Ten Speed Press ISBN 978 1 60774 795 6 Naylor Tony January 20 2015 How to eat chilli con carne The Guardian ISSN 0261 3077 Retrieved May 8 2020 History and Legends of Chili Chili Con Carne History Whats Cooking America whatscookingamerica net May 14 2015 Retrieved December 15 2015 a b c McCarron Meghan March 7 2018 Everything You Know About Tex Mex Is Wrong Eater Retrieved June 13 2018 History of Chili Chili Con Carne whatscookingamerica net 2004 Retrieved January 6 2008 State Dish Chili Texas State Library and Archives Commission Retrieved on March 7 2010 Andrea L Broomfield 2016 Kansas City A Food Biography Rowman amp Littlefield pp 58 60 ISBN 9781442232891 Retrieved September 14 2017 The First 100 Years Taylorschili com Myers Jim November 7 2015 Varallo s claims title of oldest restaurant in state The Tennessean Retrieved May 28 2018 Herrmann Loomis Susan April 16 1989 Fare of the County A City s Romance With a Bowl of Chili The New York Times Retrieved September 16 2011 The Secret to Making Green Bay s Own Chili John s Style Chili in Your Kitchen Chili John s to close after decades in Green Bay July 14 2020 O T Hodges Menu a chili parlor in Ferguson MO in business since 1904 Hill Janet M June 1906 Chili Con Carne XI Boston Cooking School Magazine 400 401 a href Template Cite journal html title Template Cite journal cite journal a Cite journal requires journal help Albala Ken Beans A History Oxford Berg 2007 p 178 Chili Appreciation Society International Official CASI Rules amp Guidelines Archived June 24 2007 at the Wayback Machine October 1 1999 Tolbert A Bowl of Red Chile Verde December 24 2017 What Is Cactus Chili Recipes net Retrieved February 16 2024 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 Original All Beef 1 pound Chili Brick Dolores Canning Co Products Chili Con Carne XLNT Foods MRE Menus MRE Info Retrieved October 1 2015 Austin City Limits Festival Food Rocks Slashfood 2007 Archived from the original on December 20 2007 Retrieved September 27 2007 References editCharles 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 International Chili Society at the Wayback Machine archived July 25 2017 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 External links editChili Appreciation Society International International Chili Society Retrieved from https en wikipedia org w index php title Chili con carne amp oldid 1217766172 Chile verde, wikipedia, wiki, book, books, library,

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