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.Chili con carne or chilli con carne ( Spanish pronunciation: ), meaning ' with meat', also known as simply chili or chilli, is a spicy containing (sometimes in the form of ), (usually ), and often. Other seasonings may include,. The original dish originated in with working-class Mexican women.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 frequent dish for, and the dish is frequently used as an ingredient in other dishes. Contents.Origins and history In Spanish, the word chile, from the chīlli, refers to a chili pepper, and carne is Spanish for 'meat'.A recipe dating back to the 1850s describes, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail.Chili originated from what is now northern Mexico and southern Texas. Unlike some other Texas foods, such as, chili largely originated with working-class.
The chili queens of were particularly famous in previous decades for selling their inexpensive chili-flavored beef stew in their 'chili joints'.The San Antonio Chili Stand, in operation at the 1893 in, helped popularize chili by giving many Americans their first taste of it. Was a tourist destination and helped Texas-style chili con carne spread throughout the South and West. Chili con carne is the official dish of the of as designated by the House Concurrent Resolution Number 18 of the 65th during its regular session in 1977. Chili parlors. Ingredients for chili con carne Beans , a staple of, have been associated with chili as far back as the early 20th century. 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. 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. Small red or pink are commonly used for chili, as are,. A bowl of Texas-style chili without beansMost commercially prepared canned chili includes beans. Commercial chili prepared without beans is usually called ' chili no beans' in the United States. Manufacturers, notably and, 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.Tomatoes 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 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., a Los Angeles newspaper columnist, once remarked that Fowler's chili 'was reputed to open eighteen unknown to the medical profession.'
Variations Vegetarian chili. Retrieved December 15, 2015. ^ McCarron, Meghan (March 7, 2018). Retrieved June 13, 2018. Retrieved January 6, 2008. '.
Retrieved on March 7, 2010. Andrea L. Broomfield (2016). Rowman & Littlefield. Retrieved September 14, 2017., Taylorschili.com. Myers, Jim (November 7, 2015). The Tennessean.
Retrieved May 28, 2018. Herrmann Loomis, Susan (April 16, 1989). Retrieved September 16, 2011., a 'chili parlor' in Ferguson, MO in business since 1904. Hill, Janet M.
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(June 1906). Boston Cooking-School Magazine: 400, 401. Cite journal requires journal=. Albala, Ken. Beans: A History. Oxford:Berg, 2007 p. 178.
Chili Appreciation Society International, June 24, 2007, at the October 1, 1999. Tolbert, A Bowl of Red. Tommy W. Stringer, 'WOLF BRAND CHILI', Handbook of Texas Online , accessed March 6, 2013. Published by the Texas State Historical Association. Retrieved September 27, 2007.References. Charles Ramsdell.
San Antonio: An Historical and Pictorial Guide. Austin: University of Texas Press, 1959. Joe E. With or Without Beans. Henson, 1952. H.
'Nobody Knows More About Chili Than I Do.' Reprinted at the at the (archived 2017-07-25) 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. 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 beginning in the early 1950s.External links has media related to.
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