The Rich History of Chili Con Carne
There are very few dishes as comforting as a bowl of chili con carne. You may be surprised to find out that the beloved southwestern classic has a history as rich as the dish itself. From its fabled beginnings to the modern variation that so many people enjoy today, let's take a journey through the history of this beloved dish. You might find yourself craving a bowl of chili!
What Is Chili Con Carne?
The name 'chili con carne' is Spanish for 'chili with meat,' referring not only to the spices used in the dish but also to the meat that is typically cooked in the dish. Traditional chili con carne includes several staple ingredients, such as tomatoes, beans, chili peppers and meat. Variations on this dish abound, as regions and families developed the original recipe. Today, you can find a version for any palate or diet, from extremely spicy versions to traditional hearty options.
What Are the Origins of Chili Con Carne?
As with any popular food, there are many legends surrounding the origins of chili con carne. Some sources describe a very similar dish dating back to the Aztec world in the 1500s. A particularly dramatic legend involves a divine figure called 'the Lady in Blue' who spoke of a spicy, red-hot stew that sounds much like chili con carne. Most sources agree that the dish was widely consumed by the 1800s and the Civil War period in the United States, especially in the southwest. The earliest description of chili comes from an 1828 journal…Recounting a visit to San Antonio, J. C. Clopper writes about it as a kind of hash with nearly as many peppers as there are pieces of meat this is all stewed together. Historians often cite Texas as the birthplace of chili con carne. In 1850 - Records were found by Everrette DeGolyer (1886-1956), a Dallas millionaire and a lover of chili, indicating that the first chili mix was concocted around 1850 by Texan adventurers and cowboys as a staple for hard times when traveling to and in the California gold fields and around Texas. Needing hot grub, the trail cooks came up with a sort of stew. They pounded dried beef, fat, pepper, salt, and the chili peppers together. This amounted to "brick chili" or "chili bricks" that could be boiled in pots along the trail. DeGolyer said that chili should be called "chili a la Americano" because the term chili is generic in Mexico and simply means a hot pepper. He believed that chili con carne began as the "pemmican of the Southwest."
How Did Chili Con Carne Become Popular?
The 1893 World's Fair in Chicago introduced the dish to many Americans that had never tried it before, leading to increased popularity. Ingredients and store-bought variations became widely available in grocery stores as the demand increased.
Many regions in the southwest became known for their chili parlors, which became even more prevalent following the rise in consumption of chili con carne. The version of chili con carne that appeared in the 1800s was particularly popular in Texas and the northern Mexico region. Each chili parlor claimed to have an original recipe or a secret ingredient, a trend that still exists today.
What Are Some Modern Versions of the Recipe?
Regardless of the mysterious origins of chili con carne, the dish is a favorite that has many modern takes. Greek immigrants added pasta and even chocolate to their version, which is known as Cincinnati chili and is found in southern Ohio. Another recipe exists in Green Bay, Wisconsin, which features oyster-shaped soup crackers. Our version hearkens back to the traditional Mexican roots of the dish. You can even experiment with your own recipes or add on to store-bought variations to suit your tastes.
Taste a Part of Culinary History
Now that you know more about the history of this delicious dish, you may be more tempted than ever to have it for your next meal or get-together. Find our products, including our famous chili con carne, in a grocery store near you.
Sources:
https://www.xlntfoods.com/chili-con-carne
https://www.foodrepublic.com/2012/01/19/a-brief-history-of-chili-con-carne/
https://www.texasmonthly.com/food/bloody-san-antonio-origins-chili-con-carne/
https://en.wikipedia.org/wiki/Chili_con_carne
https://cooking-the-world.com/chili-con-carne/
https://whatscookingamerica.net/history/chili/chilihistory.htm
