Does Chili Have Beef in It

Savory American stew with chili peppers and meat

Chili con carne

A bowl of chili con carne served with tortilla chips
Alternative names	Chili, Chilli
Course	Main
Primary ingredients	Chili peppers, meat, and ofttimes tomatoes and kidney beans
Variations	Vegetarian chili, chili verde, white chili
Cookbook: Chili con carne Media: Chili con carne

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

Geographic and personal tastes involve different types of meat and other ingredients. 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 exist used equally 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, at present the location of Mexico City. The employ of beef as the primary meat originated with Spanish colonizers.^[1] In Spanish, the term "chili con carne", consisting of the word chili (from the Nahuatl chīlli) and carne, Castilian for 'meat', is start recorded in a book from 1857 most the Mexican-American State of war.^[1] A recipe dating dorsum to the 1850s describes dried beef, suet, dried chili peppers and common 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, United mexican states.^{[i] [3]}

Chili became unremarkably prepared in northern United mexican states and southern Texas.^[iv] Dissimilar another Texas foods, such as barbecued brisket, chili largely originated with working-course 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 coincidental "chili joints".^[four]

The San Antonio Chili Stand up, in performance at the 1893 Columbian Exposition in Chicago, helped popularize chili by giving many Americans their outset taste of information technology. 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 equally designated by the Business firm Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.^[half-dozen]

Chili parlors [edit]

Before World War Two, hundreds of pocket-size, family unit-run chili parlors could be found throughout Texas and other states, particularly those in which émigré Texans had made new homes. Each institution usually had a claim to some kind of clandestine recipe.

By 1904, chili parlors were opening outside of Texas, in function due to the availability of commercial versions of chili powder, first manufactured in Texas in the late 19th century.^[vii] After working at the Louisiana Purchase Exposition, Charles Taylor opened a chili parlor in Carlinville, Illinois, serving Mexican Chili.^[8] Varallo'due south, 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, a dish developed by Macedonian and Greek immigrants deriving from their ain culinary traditions, arguably represents the most vibrant continuation of the chili parlor tradition, with dozens of restaurants offering this manner throughout the Cincinnati area. It can be traced back to at to the lowest degree 1922, when the original Empress Chili location opened.^[10]

In Greenish Bay, Wisconsin, the chili parlor Chili John's has existed since 1913. Every bit with Cincinnati chili, it is most normally served over spaghetti with oyster crackers, but the recipe is less sweet with a higher proportion of fat.^[xi] The original proprietor's son opened a second location in Burbank, California in 1946, which is besides still in existence.^[12]

Until the belatedly 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: 2 cheeseburger patties, hash browns, and two eggs, and smothered in chili.^[thirteen] 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 card.

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 on 20th century.^[xiv] The question of whether beans vest in chili has long been a matter of contention amidst chili cooks. While it is generally accepted that the primeval chilis did non include beans, proponents of their inclusion contend that chili with beans has a long plenty history to exist considered authentic.^[15] The Chili Appreciation Society International specified in 1999 that, amongst other things, cooks are forbidden to include beans in the preparation of chili for official contest—nor are they allowed to marinate whatever meats.^[16] Small red or pink common beans are commonly used for chili, every bit are black beans, black-eyed peas, kidney beans, pinto beans, corking 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 chosen "chili no beans" in the United States.^{[ citation needed ]} Some U.S. manufacturers, notably Bush Brothers and Company and Eden Organic, too 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 due north Texas newspaperman and inventor of "Two-Alarm Chili" (which he subsequently marketed as a kit of spices), insisted on adding love apple sauce to his chili in the ratio of ane fifteen-ounce tin per 3 pounds of meat (425 g per 1.36 kg). He also believed that chili should never be eaten freshly cooked, only refrigerated overnight to seal in the flavor. Matt Weinstock, a Los Angeles newspaper columnist, once remarked that Fowler's chili "was reputed to open 18 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 ascension of vegetarianism. It is as well popular with those on a diet restricting the utilize of red meat. To make the chili vegetarian, the cook leaves out the meat or replaces information technology with a meat analogue, such as textured vegetable poly peptide 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 ('greenish republic of 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 goop, garlic, green tomatillos, and roasted green chile.^[xviii] The spiciness of the republic of chile is adapted by the use of diverse peppers: Hatch republic of chile, poblano, jalapeño, serrano, and occasionally habanero. Republic of chile verde is a common filling for the Mission burrito.^{[ citation needed ]}

White chili [edit]

White chili is made using chicken or turkey meat and broth, white beans, and dark-green chili peppers. The resulting dish appears white 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 Republic of 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 tin as well exist served over rice or pasta in dishes such as chili mac.

Pre-fabricated chili [edit]

Canned chili [edit]

A can of Clover Valley make chili

Willie Gebhardt, originally of New Braunfels, Texas, and later of San Antonio, produced the get-go canned chili in 1908. Rancher Lyman Davis near Corsicana, Texas, developed Wolf Make Chili in 1895. He endemic a meat market and was a item fan of Texas-fashion 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 past the pot to local cafés.

In 1921, Davis began canning his production, naming it for his pet wolf, Kaiser Bill. Wolf Brand canned chili was a favorite of Will Rogers, who e'er 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 past ConAgra Foods, Inc. Another major maker of canned chili, Hormel, sells chili bachelor 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 course.^[19] Commonly available in small towns and rural areas of the American Southwest in the offset 3-quarters of the 20th century, brick chili has largely been superseded by canned chili, only can all the same be institute in some stores.

Seasoning mix [edit]

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

Other dishes fabricated with chili [edit]

• A chili dog is a hot domestic dog served with a topping of chili (usually without beans).
• A chili burger is a burger topped with chili (usually without beans).
• A chili size refers to chili served over a ground beef patty (frequently with cheese) in a bowl or on a plate.
• Chili is also added to french fries and cheese to make chili cheese fries, or Coney Isle chips.
• Chili mac is a dish made with canned chili, or roughly the same ingredients equally 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 Repast, Ready-to-Consume (MRE).^[20]
• A Frito pie or walking taco, equally it is called at festivals and county fairs in the midwest, typically consists of a small-scale, single-serving handbag of Fritos corn chips with a loving cup of chili poured over them, often topped with grated cheese or onions and jalapeños and sour cream.^[21] Frito pies are popular in the southwestern United States.

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  French fries topped with chili con carne and cheese sauce

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See too [edit]

• Goulash
• List of legume dishes
• Listing of stews
• Rice and beans

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 Archetype (origin in Mexico: p 15-16). Berkeley: Ten Speed Press. ISBN978-1-60774-795-6.
2. ^ Naylor, Tony (January twenty, 2015). "How to swallow: 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 fourteen, 2015. Retrieved December fifteen, 2015.
4. ^ ^{a b c} McCarron, Meghan (March vii, 2018). "Everything You Know About Tex-Mex Is Incorrect". Eater . Retrieved June 13, 2018.
5. ^ "History of Chili, Chili Con Carne". whatscookingamerica.net. 2004. Retrieved January 6, 2008.
6. ^ "Land Dish - Chili". Texas State Library and Archives Commission. Retrieved on March vii, 2010.
7. ^ Andrea Fifty. Broomfield (2016). Kansas City: A Food Biography. Rowman & Littlefield. pp. 58–60. ISBN9781442232891 . Retrieved September 14, 2017.
8. ^ "The Kickoff 100 Years", Taylorschili.com
9. ^ Myers, Jim (November 7, 2015). "Varallo's claims title of oldest eating place in state". The Tennessean . Retrieved May 28, 2018.
10. ^ Herrmann Loomis, Susan (Apr 16, 1989). "Fare of the Canton; A City'due south Romance With a Bowl of Chili". The New York Times . Retrieved September 16, 2011.
11. ^ The Secret to Making Dark-green Bay's Own Chili John'southward Style Chili in Your Kitchen
12. ^ Chili John's Burbank, CA : Food Network
13. ^ O.T. Hodges Menu, a "chili parlor" in Ferguson, MO in business since 1904.
14. ^ Hill, Janet One thousand. (June 1906). "Chili Con Carne". XI. Boston Cooking-School Magazine: 400, 401.
15. ^ Albala, Ken. Beans: A History. Oxford:Berg, 2007 p. 178
16. ^ Chili Appreciation Society International, Official CASI Rules & Guidelines Archived June 24, 2007, at the Wayback Auto October ane, 1999
17. ^ Tolbert, A Basin of Carmine
18. ^ "Republic of chile Verde". December 24, 2017.
19. ^ Tommy Westward. Stringer, "WOLF Make CHILI", Handbook of Texas Online (https://tshaonline.org/handbook/online/articles/diw01), accessed March six, 2013. Published past the Texas Country Historical Association.
20. ^ "MRE Menus". MRE Info. Retrieved October 1, 2015.
21. ^ "Austin City Limits Festival Food Rocks!". 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 than Well-nigh Chili Than I Do." Reprinted at the International Chili Club at the Wayback Machine (archived July 25, 2017) web site.
• Jack Arnold. The Chili Lover'southward 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 Ten. 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 writer's newspaper columns in The Dallas Morning time News beginning in the early 1950s.]

External links [edit]

perrysentoo.blogspot.com

Source: https://en.wikipedia.org/wiki/Chili_con_carne

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