Chili con carne Guide, Meaning , Facts, Information and Description
Chili con carne (or chilli con carne) is a spicy stew-like dish, the essential ingredients of which are beef, pork, venison, or other mature meat and chile peppers. Variations, either geographic or by personal preference, may use a meat substitute and may add tomatoes, onions, beans, and other ingredients. There are also many versions of vegetarian chili, made without meat. This is the Official State Dish of Texas. "Chili con carne" is a slight corruption of Spanish chile con carne "chili with meat".
Origins and History
Chili con carne had its origins in Texas, possibly in the late 1840s as the local equivalent of pemmican. This consisted of dried beef, suet, dried chiles (usually chilipiquenes), and salt, which were pounded together and left to dry into bricks, which could then be boiled in pots on the trail.
More likely, though, it began in San Antonio in the 1880s as a way of stretching available meat in the kitchens of poor Tejanos. It certainly is not native to Mexico.
- "Chili, as we know it in the United States, cannot be found in Mexico today except in a few spots which cater to tourists. If chili had come from Mexico, it would still be there. For Mexicans, especially those of Indian ancestry, do not change their culinary customs from one generation -- or even from one century -- to another." [Ramsdell, San Antonio]
Chili queens
Also 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 mesquite fires to reheat cauldrons of chili (previously cooked at home), and selling it by the bowl to passers-by. The aroma was all the sales pitch needed, but street musicians often joined in to serenade the eaters. Some later built semi-permanent stalls in the mercado.
In September 1937, the San Antonio health department implemented new sanitary regulations requiring the chili queens to adhere to the same standards as indoor restaurants, and the "street chili" culture disappeared overnight. [San Antonio Light, 12 September 1937] Mayor Maury Maverick reinstated their privileges in 1939, but the more stringent regulations were reapplied permanently in 1943.
With the renovation in the 1970s of San Antonio's downtown Mercado (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 the annual Memorial Day festivities.
Chili parlors
Before World War II, hundreds of small, family-run chili parlors (also commonly known as "chili joints") could be found throughout Texas, and in other states, wherever Texans lived. Each establishment usually had its own "secret recipe", or claimed to.
One of the best known, because of its location and socially-connected clientele, was Bob Pool's "joint" in downtown Dallas, just across the street from 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.
3 lbs. beef or other meat
Sear beef in a little cooking oil (not lard) until lightly browned. Drop the seared beef, suet, and chile pods in a large iron skillet or pot (at least four quarts), and enough water (the reserved "pepper water" if you prepared the pods yourself) to keep the meat from burning. Bring to a boil, then lower heat, cover, and simmer about 30 minutes.
Take pot off the stove and add spices and garlic. Put back on the stove, bring to a boil again, lower heat, and simmer another hour, keeping the lid on as much as possible. Stir when necessary, but remember that too much stirring will tear the meat. Add a little more water if anything seems seriously in danger of burning (but as little water as possible).
Take pot off the stove and skim off all or most of the grease. (The old-timers left it all.) Mix in masa harina, which "tightens" or thickens the chili and adds a subtle tamale-like flavor. Simmer about 30 minutes more, until meat is done. Do a lot of tasting during this time, (1) to adjust the seasoning, and (2) just because a chili cook should do a lot of tasting. Serves 6-8.
This modern version, as served in the Texas prison system, more or less follows the cooking procedure of the Original Texas-Style recipe [above]. Proportions of ingredients are:
25 lbs. coarse-ground beef
4 lbs. chili meat (coarse-grind)
Brown meat, onion, and garlic in a large skillet. Add rest of ingredients and bring to a boil. Lower heat, cover, and simmer for about an hour. Skim off grease. Serves 10-12.
Chile Verde ("green chile") is generally considered more typical of New Mexican cuisine, possibly because of its more marked visual contrast to Texas-style chili. While there apparently is no canonical recipe for Chile Verde, all versions involve roasting fresh green chiles and cooking them slowly with meat (usually pork but also beef, chicken, or turkey), garlic, oregano, and cumin. The consistency is usually much thinner than Texas-style chili and is sometimes listed on restaurant menus as "green chile stew". In additon to being eaten by the bowl (sometimes with pinto beans or diced potatoes added), Chili Verde often is treated as a condiment and is ladled over burritos, enchiladas, hamburgers, and fried eggs.
The following is a representive recipe for Chile Verde, but there are many variations:
Meanwhile, cook pork and onion in a skillet over medium heat, stirring occasionally, about ten minutes, or until pork is browned and crumbly. Drain pork and add to chile mixture. Simmer for 20 minutes.
Heat butter in the skillet over medium-low heat. Add flour. Cook, stirring frequently, until flour browns, about 2 minutes. Add flour mixture to chile. Continue cooking and stirring until thickened to preference. Serves 5-6, usually accompanied by cornbread.
(If fresh green chiles are not available, dried Anaheim chiles may be substituted, but the results will be substantially different.)
According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than two million pounds of chili each year, topped by 850,000 pounds of shredded cheddar cheese. Each September, the city celebrates "Chilifest" at Yeatman's Cove on the Ohio River, with food and entertainment.
By World War II, Lambrinides was working as a chef for the original Empress Chili restaurant, where he continued to tinker with a recipe which he had been developing for years. In 1949, he and three of his sons opened their own place on Glenway Avenue, near the top of a steep hill; they named it Skyline Chili for its panoramic view of downtown Cincinnati. After some local resistance in the heavily Catholic neighborhood, Skyline developed a large and devoted following -- especially on Thursdays and Saturdays, which immediately preceded and followed meatless Fridays.
The family opened a second restaurant in 1953 and the growth of the business accelerated in the 1960s; by the end of the century, there were 110 Skyline retaurants, mostly in Ohio, but with additional establishments in other states. Lambrinides died in 1962 at the age of 82, but his sons continued to operate and expand the company. They retained the original recipe unchanged, though. According to William Lambrinides, "Dad always said, 'Don't change a thing with the recipe -- don't add anything, don't take out anything, it's perfect the way it is'." As a result, Skyline's version has largely become synonymous with "Cincinnati-style chili".
In 1998, the company was sold to Fleet Equity Partners, a New England investment firm, which promised not to change the recipe (which they reportedly keep locked in a safe). [Cincinnati Post, 12 April 1999]
The following recipe is typical and is based on one published in Gourmet Magazine.
3 onions, chopped
In a large pot, sauté onions and garlic in oil over medium heat, stirring frequently, until onions are soft. Add beef and stir until lightly browned. Add spices (except the bay leaf) and continue to cook for another minute or two, still stirring. Add bay leaf, water, tomato sauce, vinegar, and molasses.
Simmer, uncovered, for two hours, stirring occasionally. Add more water if necessary, keeping the meat barely covered; chili should be thickened but still soupy enough to be ladled. Discard bay leaf and season with salt and pepper.
Like all chili, this is often even better if refrigerated overnight or frozen, then reheated. Cincinnati chili is always served over spaghetti, usually accompanied by oyster crackerss.
The serving method is based on (and is ordered in restaurants by) a traditonal code:
The following is a simple, representative recipe:
1 tablespoon olive oil
Heat oil in a large saucepan and sauté onion and bell pepper for about 10 minutes. Add tomatoes. Drain beans and lentils, reserving the liquid. Add both to tomato mixture. Add paprika and chili powder.
Simmer for 15 minutes, adding reserved liquid as necessary for preferred consistency. Season with salt, pepper, and sugar. Garnish with fresh parsley and serve with French bread.
Many variant recipes exist, and almost any available vegetable may 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.) A meat substutute, such as textured vegetable protein, may also be included.
Ice-cold beer, preferably a Mexican brand, or a glass of cold milk (to moderate the impact of the chiles on the throat) are popular beverages to accompany a bowl of chili. Saltine crackers, broken up and scattered on top, are common in chili parlors. Jalapeño cornbread, rolled-up corn tortillas, and pork tamales also are popular, for dunking.
In general, burying anything -- including cornbread and tamales -- under chili in the bowl is frowned upon as an unnecessary complication.
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 afficionados that there were probably two chili types made in the world, depending on what could be afforded and how frugal the cook was.
Many chili experts believe, however, 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. Some cooks swear by black beans or black-eyed peas instead of pinto beans.
William Gephardt, originally of New Braunfels, Texas and later of San Antonio, produced the first canned chili in 1908. Gephardt also invented the first commercial chili powder in 1896, but very little else is known about him; he apparently sold out to a brother-in-law and disappeared from the scene.
Wolf Brand chili was founded by rancher Lyman Davis near Corsicana, Texas, in 1885. He also 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 including rendered beef suet, which he sold by the pot to local cafés. In 1921, Davis began canning his product in the back of his meat market and named it for his pet wolf, "Kaiser Bill". Shortly after this, Davis sold the company, spurred by the discovery of large amounts of oil on his land.
Wolf Brand canned chili was a favorite of Will Rogers, who always took along a case of it when traveling and entertaining in chili-less regions of the world.
Both the Gephardt and Wolf brands are now owned by ConAgra Foods.
Another method of marketing commercial chili in the days before widespread home refrigerators was "brick chili", in the production of which nearly all of the moisture was squeezed out to leave a solid substance roughly the size and shape of a half-brick. 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.
We don't know why, in your wisdom, you been so doggone good to us. The heathen Chinese don't have no chili, never. The Frenchmen is left out. The Russians don't know no more about chili than a hog knows about a sidesaddle. Even the Mexicans don't get a good whiff of chili unless they live around here.
Chili-eaters is some of your chosen people, Lord. We don't know why you're so doggone good to us. But, Lord God, don't never think we ain't grateful for this chili we are about to eat. Amen.
[The original author is unknown and there are many published variants.]
This is an Article on Chili con carne. Page Contains Information, Facts Details or Explanation Guide About Chili con carne Texas Chili Recipes
Original Texas-Style Chili
This contains no vegetables at all except chilies which have been prepared by being boiled, peeled, and chopped. The meat is simply bite-size (traditionally, the size of a pecan) or coarsely ground (1/2-inch plate holes in the meat grinder is standard) -- always beef, venison, or other mature meats. Stewing meat works well. Never prime beef or veal, which will turn to mush. Most modern cooks omit the suet as being much too greasy (but it does add flavor). Ancho or Anaheim peppers are recommended. For an "elevated" flavor, use 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, but lacks the subtle sting of the pods. (A heaping teaspoon of chili powder is the approximate equivalent of one average-size chile pod.)
2 oz. beef kidney suet
4 chile pods (previously skinned and blistered, or else buy sun-dried chilies)
1 tablespoon dried oregano
1 tablespoon crushed cumin seeds
1 tablespoon salt
1 tablespoon cayenne pepper
1 tablespoon Tabasco sauce (optional but frequently included)
2 garlic cloves, chopped (or more, to taste)
2 heaping tablespoons masa harina (Mexican corn meal)
[Many of the above quantities may be somewhat adjusted up or down, depending on personal taste.]Jailhouse Chili
In the early part of the 20th century, those likely to regularly spend time in local detention facilities in the American Southwest were said to rate the accommodations among themselves by the quality of the chili they were served. This became a matter of local pride and competition with other communities.
1/2 lb. cumin
1/4 lb. chili powder
1/8 lb. paprika
2 handfuls crushed dried red chiles
1/2 lb. finely-chopped garlicPedernales 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.
1 large onion, chopped
2 cloves garlic, finely chopped
1 teaspoon dried oregano (preferable to fresh oregano, which grows wild in central Texas)
1 teaspoon powdered cumin
6 teaspoons chili powder (or more, to taste)
2 cans (16-oz.) whole tomatoes
salt to taste
2 cups hot waterNew Mexico Chili Verde
The Official State Vegetable of New Mexico is the chile pepper and the Official State Question is "Red or green?" This refers to the decision New Mexican chili devotees must regularly make, and which engenders frequent discussion and argument. The red chile is simply a riper form of the green chile, but the former is cooked in its dried form and the latter is used fresh from the field, with significant differences in results. For those who simply cannot decide, the standard reply is "Christmas": A portion of each.
Combine bell peppers, chiles, water, tomatoes, bouillon, oregano, cumin, and coriander in a large pot. Cook over medium heat until peppers are tender.Cincinnati-Style Chili
This very popular regional variation is quite different from Texas-style chili. Most notably, it is usually eaten as a topping for spaghetti rather than as a stew by itself. While served in many regular restaurants, it is most often associated with several fast-food chains in the Cincinnati area, especially Empress (apparently the first), Skyline, and Gold Star, each of which has its own variation and its own loyal customers.Origins and History
Cincinnati-style chili seems to have originated with one or more recently-immigrated restauranteurs from southern Europe (in particular, Slavic Macedonians) who were trying to broaden their customer base by moving beyond narrowly ethnic styles of cuisine. It may have been based in some degree on Texas-style chili, or it may simply have acquired the name "chili" because it was built on spiced ground beef.The Greek Connection
The individual apparently most responsible for the wide local and regional popularity of Cincinnati-style chili, if not for its creation, was Nicholas Lambrinides, who immigrated to the city from Kastoria, Greece, in 1912 and brought his favorite family recipes with him. To save up the money to bring his wife to America as well, he first worked as cook for a railroad crew and in a hotel kitchen, then opened a short-order diner. After nearly a decade, his wife was able to join him in Cincinnati and they raised five sons.Cincinnati Chili Recipes
One of the main differences from Texas-style chili is the inclusion of sweet spices such as cinnamon and allspice, and even cocoa in the Cincinnati version. Since its heat is much milder than in Texas-style chili, fans also often stir in cayenne pepper or Tabasco or other pepper sauces.
6 garlic cloves, minced
3 tablespoons cooking oil
4 lbs. ground beef (chuck works well)
1/3 cup chili powder
2 tablespoons sweet paprika
2 teaspoons powdered cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
3 cups water
1 can (16-oz.) tomato sauce
2 tablespoons wine vinegar
2 tablespoons molasses
salt to taste
freshly ground black pepper
Cincinnati chili is also commonly eaten as a topping for hot dogs.Vegetarian Chili (also known as Chili sin Carne, "without meat")
Vegetarian chili acquired wide popularity in the U.S. during the 1960s and 1970s with the rise of the vegetarian philosophy, and is also popular with those on a diet restricted in red meat.
1 onion, chopped
1 red bell pepper, chopped
2 garlic cloves, crushed
2 cups diced tomatoes
2 cans (15-oz.) red kidney beans, drained
1 cup whole green lentils, cooked
1 teaspoon paprika
1 tablespoon chili powder
salt and pepper to taste
pinch of sugarAccompaniments
Wick Fowler, north Texas newspaperman and inventor of "Four-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 chili should never be eaten newly-cooked but refrigerated overnight to seal in the flavor. (Most chili afficionados probably would agree with this judgment.) 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." [Tolbert, A Bowl of Red]Beans or No Beans?
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 for an equally long time. Though purists insist that beans and chili should never enter the same mouth at the same time, many chili fans do, in fact, like beans in their chili.Store-Bought Chili
Cooks of all kinds agree that, in terms of taste, cooking from scratch is always to be preferred over commercially prepared and preserved food purchased in a store. Home-cooking is not always possible, however, and commercial canned chili was developed early. Some of the many available brands were of very low culinary quality, but a few Texas-connected brands based on something approaching the classic recipe were grudingly accepted even by chili purists.Chili Quotations
The Chili Prayer
Lord, God, you know us old cowhands is forgetful. Sometimes, I can't even recollect what happened yesterday. We is forgetful. We just know daylight from dark, summer, fall, winter, and spring. But I sure hope we don't never forget to thank you before we eat a mess of good chili.Selected Bibliography
Additional Online Resources