Everything about Chili Con Carne totally explained
Chili con carne (often known simply as
chili) is a
spicy stew-like dish. The essential ingredients are
chili peppers and
meat. Variations, either geographic or by personal preference, often include
tomatoes,
onions,
garlic,
cumin,
beans, and other ingredients. The name "chili con carne" is a slight corruption of the
Spanish chile con carne, which means
peppers with meat. Chili con carne is the official dish of the
U.S. state of
Texas as it was originally a Spanish/Mexican province/state. Chili can now be found world-wide, both in local variations and associated with American-style restaurants like
Wendy's.
Origins and history
Many argue that chili was invented in
Mexico during the 1840s, as a replacement for
pemmican; others place its origin in
Tijuana,
Baja California, or
Ciudad Juárez,
Chihuahua,
Mexico.
The Mexicano origin theory holds that it was created as a complimentary dish served at cantinas, especially to please outsiders, who wanted something spicy and "Mexican" to eat, but also free or cheap. It was made with leftovers from the meals prepared in the cantina and served for free to drinking customers.
The chilies originated in the Americas and were in wide use in pre-Columbian Mexican culture. Any stew made using significant amounts of chilies might be seen as a forerunner of all modern chili recipes.
While evidence of corn in pre-Columbian proto-chili stews remains to be discovered, its usage can be inferred. While bulk grain fillers are not seen as legitimate ingredients in some recipes, masa, a meal made from either corn flour (masa harina) or corn which has been treated with lime to make
hominy (Masa nixtamalera), is often used as a thickener and flavoring.
The Americanized recipe consisted of dried beef,
suet, dried chile peppers (usually
chilepiquenes), and salt, which were pounded together and left to dry into bricks, which could then be boiled in pots on the trail. An alternative, and more widely-accepted theory, holds that chile con carne was born in
Ensenada, Mexico in the 1880s as a way of stretching available meat in the kitchens of poor
Tejanos . However, this theory doesn't take in account Ensenada and Texas are very far from each other.
"San Antonio Chile Stand" was in operation at the 1893
Columbian Exposition in
Chicago, which helped spread a taste for chile to other parts of the country. San Antonio was a significant tourist destination and helped Texas-style chile con carne spread throughout the South and West.
Chili queens
During the 1880s, brightly-dressed
Hispanic women known as "Chili Queens" began to operate around
Military Plaza and other public gathering places in downtown San Antonio. They would appear at dusk, building charcoal or wood fires to reheat cauldrons of pre-cooked chili, selling it by the bowl to passers-by. The aroma was a potent sales pitch, aided by
Mariachi street musicians, who joined in to serenade the eaters. Some Chili Queens later built semi-permanent stalls in the
mercado, or local Mexican marketplace.
In September 1937, the San Antonio health department implemented new sanitary regulations which required the Chili Queens to adhere to the same standards as indoor restaurants. The "street chili" culture disappeared overnight. Although [
SanAntonio Light,
12 September 1937] Mayor
Maury Maverick reinstated their privileges in 1939, the more stringent regulations were reapplied permanently in 1943.
San Antonio's
mercado was renovated in the 1970s, at which time it was the largest Mexican marketplace in the U.S. Local merchants began staging historic re-enactments of the Chili Queens' heyday, and the "Return of the Chili Queens Festival" is now part of that city's annual
Memorial Day festivities.
Chili parlors
Before
World War II, hundreds of small, family-run chili parlors (also known as "chili joints") could be found throughout Texas and other states, particularly those in which émigré Texans had made their new homes. Each establishment usually had a claim to some kind of "secret recipe".
One of the best known chili parlors, in part because of its location and socially-connected clientele, was
Bob Pool's "joint" in downtown
Dallas, just across the street from the headquarters of popular department store
Neiman Marcus.
Stanley Marcus, president of the store, frequently ate there, and sent containers of Pool's chili to friends and customers across the country by air express. Several members of General
Dwight Eisenhower's
SHAPE staff during the early 1950s were reported to have arranged regular shipments from Pool's to Paris.
Variations
Texas chili recipes
Original Texas-style chili
This contains no beans or vegetables except chiles which have been prepared by being boiled, peeled, and chopped. The beans should be cooked separately and served alongside, to be mixed at the diner's discretion in his or her own serving bowl. The meat is simply bite-size — traditionally, the size of a pecan nut — or coarsely ground, with 1/2-inch plate holes in a
meat grinder as standard. It must always be beef,
venison, or other mature meats. Stewing meat also works well. Prime beef and veal, on the other hand, are not suitable for chili, as they tend not to remain solid. Many cooks omit the
suet being much too greasy, although it does add flavor. New Mexico or Anaheim peppers, or a combination of these or others (such as Pasillas, Chiles de Arbol, Anchos, ets.) are recommended. For an "elevated" flavor, one uses four pepper pods per pound of meat; for a milder "beginners'" version, use only 2-3 pods.
Chili powder is a barely adequate substitute in the original recipe; it lacks the subtle sting of the pods. (A half teaspoon of chili powder is the approximate equivalent of one average-size chili pod.)
Pedernales River chili
President
Lyndon Johnson's favorite chili recipe became known as "Pedernales River chili" after the location of his
Texas Hill Country ranch. It calls for leaving out the traditional beef suet (on doctor's orders after his heart attack while he was U.S.
Senate Majority Leader) and also adds tomatoes and onions. LBJ preferred venison, when available, over beef; Hill Country deer were thought to be leaner than most.
First Lady Lady Bird Johnson had it printed up on cards as a mail-out because of the many thousands of requests the
White House received for the
recipe
.
Beans
Beef was plentiful and cheap in San Antonio and other cattle towns. As chili spread east into areas where beef was more expensive, however, chili made with
beans became more prevalent. In some eastern areas, this dish is referred to as
chili beans, while the term chili is reserved for the all-meat dish.
Pinto beans are commonly used in chili beans, as are
black-eyed peas,
kidney beans,
great northern beans, or
navy beans (white beans are uncommon).
Ground beef is more commonly used than diced, and in some recipes is omitted completely. Other ingredients include
chili powder or peppers,
canned tomatoes or
tomato sauce,
onions, and
garlic. Other vegetables sometimes found in chili beans but unlikely in non-bean chili include
bell pepper,
celery, and
paprika.
Most commercially prepared canned chili includes beans. Commercial chili prepared without beans is usually called "Chili No Beans" in the United States. Some U.S. manufacturers, notably
Bush Brothers and Company and
Eden Organic, also sell canned pre-cooked beans (with no meat) that are explicitly labeled "Chili beans" - these beans are intended to be added to a chili recipe by the consumer, and are often pre-spiced.
Chili bean can also refer to a small red variety of
common bean also known as the
pink bean. The name may have arisen from that bean's resemblance to small chili peppers, or may be a reference to that bean's inclusion in chili recipes.
Controversy
A popular saying among self-proclaimed chili purists is "If you know beans about chili, you know chili ain't got no beans". The thought that beans don't belong in chili may be further credited to the fact that most official
chili cookoffs don't allow beans. In many cases a chili will be disqualified if it contains such ingredients considered filler.
In fact,
Pinto beans (
frijoles), a staple of
Tex-Mex cooking, have long been associated with chili and the question of whether beans "belong" in chili has been a matter of contention amongst chili cooks for an equally long time. It is likely that in many poorer areas of San Antonio and other places associated with the origins of chili, beans were used rather than meat or
in addition to meat due to poverty. In that regard, it has been suggested by some chili aficionados that there were probably
two chili types made in the world, depending on what could be afforded and how frugal the cook was.
Many easterners are just as adamant about the inclusion of beans in their chili for an authentic flavor as a minority of Texans are about their exclusion. A vocal minority of self-styled 'chili experts' believe that beans and chili should always be cooked separately and served on the side. It is then up to the consumer to stir his preferred quantity of beans into his own bowl.
Tomatoes
Another ingredient considered anywhere from required to sacrilegious is tomatoes. Wick Fowler, 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, one 15-oz. can per three pounds of meat. He also believed that chili should never be eaten newly-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".
Vegetarian chili
Vegetarian chili (also known as
chili sin carne,
chili without meat, or
chili) acquired wide popularity in the U.S. during the 1960s and 1970s with the rise of
vegetarianism, and is also popular with those on a diet restricted in red meat. To make the chili vegetarian, the meat is left out of the recipe, or replaced with a
meat analogue, such as
textured vegetable protein or
tofu, or a complimentary vegetable such as
potatoes. Vegetarian chili is sometimes referred to as a spicy vegetable
stew rather than authentic chili.
Many variant recipes exist, and almost any available vegetable can be added, including
corn,
squash,
mushrooms,
potatoes, and even
beets. (Corn, squash, and beans are known as the "
Three Sisters" of Native American agriculture in the American Southwest.)
One very popular variant is
lentil chili, popular in
France. In this instance, lentils (usually brown or green lentils) are used in the place of the meat. Because of their high protein content, lentils are an excellent
meat substitute, and their flavor blends well with the seasonings in chili. Lentil chili is made either with just lentils, or combined with other beans. The
seasonings are similar to
chili con carne.
Meat on the side chili
In order to accommodate vegetarians and non-vegetarians with the same chili recipe, some chefs prepare the meat on the side (al lado), with roughly the same proportion of spices, peppers, onions, etc. as the remainder of the chili, which contains only beans, tomatoes, peppers, and other seasonings. This variant recipe on chile con carne (chili with meat) allows chefs to prepare a single batch of chili that can be enjoyed by vegetarian and other patrons.
When patrons are ready to eat, they can select the amount of meat they wish (in the case of vegetarians, none), add the vegetarian chili to their bowl, mix and enjoy.
Secret ingredients
In addition to the expected ingredients listed above, some more esoteric ingredients are used by some cooks to both personalize their recipe and ensure its superiority. These may include
chocolate or
cocoa,
cumin,
peanut butter,
corn,
pineapple,
banana,
oranges,
tomatillos,
beer,
coffee,
tequila,
cola,
honey,
cinnamon,
saffron,
molasses,
vinegar,
wine (usually red),
whiskey, or
bourbon. Some cooks prefer a
cast iron pot to cook their chili.
Cornstarch is often added as a thickener, as is
masa.
Accompaniments and additions
Several beverages are commonly used to accompany a bowl of chili, including ice-cold
beer, cola to provide a sweet contrast taste, or a glass of cold milk to moderate the impact of the chillies on the throat.
Shredded
cheese is a common topping.
Saltine crackers, broken up and scattered on top, are common in chili parlors. Similarly, commercial
corn chips can be added as a topping producing something akin to Frito pie. Jalapeño
cornbread, rolled-up corn
tortillas, and pork
tamales also are popular, for dunking. Peanut butter sandwiches or peanut butter on saltine crackers served on the side can also accompany chili. In Missouri, a small portion of pickle juice is often poured into the bowl of chili. Similarly in Tennessee, it's common to sprinkle vinegar over the bowl of chili.
In Eastern Tennessee, chili with beans served in a cup with fritos and sour cream is referred to as a
Petro, after a restaurant chain who introduced the dish at the
1982 World's Fair in
Knoxville Tennessee.
Commercial chili
Willie Gebhardt, originally of
New Braunfels, Texas and later of San Antonio, produced the first canned chili in 1908.
Wolf Brand Chili was developed by rancher Lyman Davis near
Corsicana, Texas, in 1885. 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 of it when traveling and entertaining 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. In the
UK, the most popular brand of canned chili is sold by Stagg, a division of
Hormel foods.
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 to leave a solid substance roughly the size and shape of a half-brick. Wolf Brand was originally sold in this form. 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 outlived its usefulness and is now difficult to find.
Other chilis
White (turkey) chili
Instead of a tomato-based sauce and red meat (beef), white chili is made using great northern beans and turkey meat or chicken breast. The resulting dish appears white when cooked, and has more of an alkali bean taste, instead of the acidic taste of "regular" chili. The spicing of white chili is similar to that of regular chili, though green chili peppers are more often used than red. Turkey is also used as a substitute for beef in regular chili recipes.
Cincinnati-style chili
Cincinnati-style chili is a popular regional variation that's entirely different from Texas-style chili. Most notably, it's usually eaten as a topping for
spaghetti or
hot dogs (called "Coneys"), rather than as a stew by itself. It was invented by
Greek immigrants, who began serving it in the 1920s. It is much thinner than Texas-style chili, more closely resembling a meat spaghetti sauce and usually not as spicy. Traditionally, a small measure of chocolate and/or cinnamon is added to give
Cincinnati style chili its distinctive flavor. The "five way" variation of Cincinnati chili adds beans to the mix, and the "four way" adds onions . The connection between
cheddar cheese and chili probably originated in Cincinnati
since the cheese normally tops Cincinnati spaghetti dishes.
Possibly borrowing from the Cincinnati style, chili recipes throughout the surrounding Ohio Valley will use some or all of the above "five way" ingredients. It will almost always have some type of pasta in it (usually spaghetti). However the seasoning is more mainstream and the chili will have the consistency of a soup.
Chains of diner-style "chili parlors" grew up in the Midwest in the 1920s and 1930s.
As of 2005, one of these old-fashioned chili parlors still exists on Pine Street in downtown
St. Louis. It features a chili-topped dish called a "slinger": two hamburger patties topped with melted
American cheese and two eggs, then smothered in chili, all topped off with shredded cheese.
In other parts of the country, this is sold as
"Hot Dog Chili" or
"Hot Dog Sauce". Most commentators don't regard Cincinnati "chili" as true chili.
Chili verde (green chili)
Chile Verde is a Mexican and Mexican-American stew or sauce usually made from chunks of
pork that have been slow cooked in chicken broth,
garlic,
tomatillos, and
jalapeños. Tomatoes are rarely used. Sometimes the sauce is made with
poblanos instead of or in addition to the jalapeños.
Chile Verde is usually moderately spicy, with much of its heat related to the proportion of tomatillos to jalapeños; with more jalapeños producing a more
picante sauce. Green chili powder has become available for chili verde; other seasonings like garlic or oregano are common. Cumin is used just like red chili. If beans are included, white beans are used. Chili verde uses pork tenderloin (especially in competition chili) or other "white" pork or, in many home recipes, chicken breast
Chili verde is "the other competition chili". It has grown in popularity due primarily to being featured on the competitive chili circuit, giving it wide exposure. Chile Verde is a common filling for the
San Francisco Burrito.
Other dishes made with chili
Chili dog
A Chili dog is a
frankfurter served with a topping of chili. Hot dog chili can vary greatly. Cony Island sauce is a thin watery dish, many other restaurant chili sauces resemble more of a gravy than chili con carne. Other hot dog chilis are more like real chili con carne, except ground beef is almost always used instead of other types of beef.
Chili cheese fries
Chili is also added to
fries and cheese to make "chili cheese fries", or "coney island fries".
Chili rice
In
Southeast Texas, some people eat chili over white
rice, much like one would eat
gumbo; this is due to the proximity to Louisiana, and the fact that rice is a prominent agricultural crop in the area. This dish is known in that area as
New Orleans-style chili. Unlike traditionally prepared Asian rice, the white rice used is left marginally undercooked, creating a slightly more solid and fibrous texture. It is also used as a cheap and simple way to "pad out" the dish with low cost ingredients, similar to the traditional use of beans.
Chili over rice (frequently with
beans) is also common in
Japan and
Hawaii (where it's known as
chili rice), the
United Kingdom (where it's known as
chili con carne, and the non-rice version known only as chili),
France (where without rice it's called
chili au boeuf),
Canada,
Denmark,
Sweden and somewhat in
Australia.
Chili mac
Chili mac (also known as American Chop Suey) 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 US military, and is one of the varieties of
MRE.
Frito pie
A
Frito pie typically consists of a small single-serving bag of Fritos
corn chips, with a cup of chili poured over the top, usually finished up with grated cheese or onions and
jalapeños and sour cream. . Frito pies are popular in the
Southwestern United States.
History
The exact origins of the Frito pie are unknown, though there are several stories as to its beginnings.
One of the stories says that the Frito pie originated with
Frito-Lays founder Elmer Doolin's mother. It claims that Daisy Dean Doolin came up with the Frito pie sometime after creating the first
Frito chip. Mentions of the Frito pie are nearly as old as the company itself, which was founded in 1932.
Another of the stories claims that the Frito pie originated in the
1960s with Teresa Hernandez, who worked at the
F. W. Woolworth's lunch counter in
Santa Fe, New Mexico.
Quotations and song
"Wish I'd time for just one more bowl of chili." |
"My feeling about chili is this: Along in November, when the first northern strikes, and the skies are gray, along about five o'clock in the afternoon, I get to thinking how good chili would taste for supper. It always lives up to expectations. In fact, you don't even mind the cold November winds." |
"Next to jazz music, there's nothing that lifts the spirit and strengthens the soul more than a good bowl of chili. Congress should pass a law making it mandatory for all restaurants serving chili to follow a Texas recipe." |
"Put a pot of chili on the back of the stove to simmer. Let it keep simmering. Meanwhile, broil a good sirloin steak. Eat the steak. Let the chili continue to simmer. Then ignore it." |
The Real Group made a song, entitled "Chile con Carne", detailing the process of making the dish.
The country music duo
Big & Rich refer to
Skyline Chili, a type of
Cincinnati chili, in the song
Comin' to Your City.
Apu from
The Simpsons mentions "ancestor chili" as his favourite food.
Chili dogs are the favorite food of the popular video game character
Sonic the Hedgehog.
A video game for the PSP titled
Chili Con Carnage was released in 2007
Similar dishes
Dishes often described as similar to chili con carne include French
cassoulet, Indian
curry, Jewish
cholent, Italian
pasta fagioli, Serbian bean soups, Hungarian
goulash, Portuguese "feijoada à transmontana" and Brazilian "feijoada".
Further Information
Get more info on 'Chili Con Carne'.
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