Chile con carne ( Spanish pronunciation: Ã, ['t? ili ko?' ka? ; English: chili with meat ), commonly known in American English as a simple "chilli", is a spicy stew containing chilli, meat (usually beef) , and often tomatoes and nuts. Other spices may include garlic, onions, and cumin. Geographical and personal tastes involve different types of meat and ingredients. The recipe provoked disagreement amongst fans, some of whom insisted that the word "chilli" only applies to basic dishes, without nuts and tomatoes. Chilli con carne is a dish that is often used for cooking and is used as an ingredient in other dishes.
Video Chili con carne
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In Spanish, the chile of Nahuatl ch? Lli refers to "chili", and carne is Spanish for "meat".
A recipe dating from the 1850s describes dry beef, fat, dried chilies and salt, which are pounded together, molded into bricks and left to dry, which can then be boiled in pots on the road.
The chili comes from what is now northern Mexico and southern Texas. Unlike some other iconic Texas foods, such as toast, which is associated with white men, most chillies are from the working-class Tejana and Mexican women. The queens of chili San Antonio, Texas was famous in the past decades to sell their cheap chilli beef on their casual "chilli joints".
The San Antonio San Antonio booth, which operated at the 1893 Columbian Exposition in Chicago, helped popularize chili by allowing Americans to appreciate its taste. San Antonio is a tourist destination and helps the Texas-style chili spread throughout the South and West. Chile con carne is an official dish of the state of Texas in the US as defined by the Serrative Resolution of House Number 18 of the 65th Texas Legislature during its regular session in 1977.
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Before World War II, hundreds of family-run chilli huts (also known as chili peppers ) can be found throughout Texas and other states, especially where ÃÆ'  © migrà ©  © Texas has created a new home. Every establishment usually has a claim for some kind of secret recipe.
In 1904, chilli peppers were opened outside Texas, in part due to the availability of a commercial version of chilli powder, which was first produced in Texas in the late 19th century. After working in Louisiana Purchase Exposition, Charles Taylor opened a chilli salon in Carlinville, Illinois, serving Mexican Chile . Varallo, Tennessee's oldest restaurant, opened as a chili parlor in 1907, competing with other chili peppers that had opened in Nashville during the 1890s. In the 1920s and 1930s, chain-style restaurant chilli bars began to open in the Midwest.
Cincinnati Chile is arguably the most lively continuation of the chili tradition, with dozens of restaurants offering this style throughout the Cincinnati region. This can be traced back to at least 1922, when the location of the original Chilean Empress was opened.
In Green Bay, Wisconsin, Chile's Chilean chile parlor has been around since 1913. Like Cincinnati Chili, it is most often served on spaghetti with oyster shells, but the recipe is less sweet with higher fat proportions. The original owner's son opened a second location in Burbank, California in 1946, which also still exists.
Until the late 2000s, a chili salon dating from 1904, O.T. Hodge, continues to operate at St. Louis. It featured a chili dish called a slinger: two cheeseburger patties, hash browns, and two eggs, and watered chili. Starting 2014 no O.T. Hodge branded locations remain.
Maps Chili con carne
Material dispute
Beans
Beans, a staple food of Tex-Mex cuisine, have been associated with chilies as early as the 20th century. The question of whether chili seeds have been a matter of contention between chili chefs for a long time. Although it is generally accepted that the earliest chillies do not include nuts, their inclusion supporters argue that chilies with beans have a long history that is not considered unauthentic. The Chile Appreciation Society International stipulated in 1999 that, inter alia, chefs were banned from entering peanuts in preparation for chili peppers for official competition - nor were they allowed to soak any meat. Small red or pink beans are commonly used for chilies, such as peas, red beans, pinto beans, large northern beans, or navy seeds.
Texas-style chili may or may not contain beans and can even be made without other vegetables other than chili.
Most commercially sold canned peppers include nuts. Chili commercial prepared without beans is usually called " chili no beans " in the United States. Some US producers, notably Bush Brothers and Company and Eden Organic, also sell canned beans labeled "chili"; These nuts are meant for consumers to add chili recipes and are often sold with added spices.
Tomato
Tomatoes are another matter of differing opinions. Wick Fowler, a northern Texas journalist and inventor of "Two-Alarm Chile" (which he later marketed as spice kits), insisted on adding ketchup to his chili - one 15 oz. can be three pounds of meat. He also believes that the chili should never have been eaten freshly cooked but cooled overnight to seal the flavor. Matt Weinstock, newspaper columnist of Los Angeles, once said that Fowler's chili "is considered to open eighteen sinus cavities unknown to the medical profession."
Variations
Chili vegetarian
Chilli vegetarian (also known as chili sin carne , chili without meat , non carne chilli , and chili sans carne) gained widespread popularity in the US during the 1960s and 1970s with the advent of vegetarianism. It's also popular with those on a diet restricting the use of red meat. To make a vegetarian chili, the cook leaves meat or replaces it with meat analogs, such as textured vegetable protein or tofu, or flour-like vegetables, such as potatoes. This chili almost always includes nuts. Variants can contain corn, pumpkin, mushrooms, or beets. cabe verde
Cabe verde (green pepper) is a very spicy New Mexican or soup or sauce that is usually made from long-cooked pieces of pork in chicken broth, garlic, tomatillo , and grilled green chili. Tomatoes are rarely used. The spicy chili is adapted to poblano, jalapeà ± a, serrano, and occasionally habanero paprika. Chile verde is a common filling for burrito missions.
White chili
white chili is made using white beans and turkey or chicken breast instead of tomato-based and red meat (beef) gravy. The resulting plate looks white when cooked.
Companion and additions
Dishes can be served with a sprinkling or accompaniment; grated cheese, diced onions, and sour cream are common toppings, such as salted crackers, tortilla chips or corn chips, cornbread, corn rolls or tortilla flour, and pork tamales. Chili can also be served over rice or pasta like spaghetti.
Chili pre-made
Canned chilli
Willie Gebhardt, originally from New Braunfels, Texas, and then San Antonio, produced the first canned chili in 1908. Lyman Davis breeders near Corsicana, Texas, developed the Chilean Wolf Brand in 1895. It has a meat market and is a special fan of Chilli style Texas. In the 1880s, in partnership with an experienced chef, he began to produce large spiced chili based on lean beef cuts and made beef, which he sold with a pot to a local cafe.
In 1921, Davis began processing his product, naming it with his pet wolf, Kaiser Bill. Canned cabbage Wolf Brand is a favorite of Will Rogers, who always carries cases when traveling and performing in other regions of the world. Ernest Tubb, the country singer, is a huge fan of a Texas hotel maintaining the supply of Wolf Brand for his visit. Both Gebhardt and Wolf brands are now owned by ConAgra Foods, Inc. Other great makers of canned chili, Hormel, sell chilli available with or without beans, made with turkey or in vegetarian varieties, under their own names and other brands such as Stagg.
Chili brick
Another method to market commercial chili in the days before the vast home refrigerator was "brick chili". It is produced by pressing almost any moisture, leaving solids approximately the size and shape of half a brick. Wolves Brand originally sold in this form. Generally available in small towns and rural areas of Southwest America in the first three quarters of the 20th century, brick peppers have largely been exceeded by canned chili, but can still be found in some stores.
Spice mixture
Home cooks can also buy seasoning mixes for chillies, including dried packets such as chili powder, flour paste, salt, and cayenne pepper, to flavor meat and other ingredients.
Other dishes made with chilli
- Chili dogs are hot dogs served with chili topping (usually without beans).
- Chilli burger is a burger with chili (usually without beans). In California, this is sometimes referred to as chili size . The size of chili can also refer to the chilli served over a beef patty in a bowl.
- Chillies are also added to fries and cheeses to make cheese fries, or Coney Island fries.
- Chile mac is a dish made with canned cans, or approximately the same ingredients as chili (meat, spices, onions, tomato sauce, nuts, and sometimes other vegetables), with additional macaroni or other paste. Chile mac is a standard dish in the US military and is one type of Food, Ready-Meal (MRE).
- The frito pie or taco walk, as it is called at festivals and midwestern fairs, usually consists of a small bag of Fritos cornmeal with a cup of chili poured over it, usually spent with grated cheese or onion and red jalape and sour cream. Pie frito is very popular in the southwestern United States.
See also
- Goulash
- Rice and nuts
- List of legumes
- List of stews
Note
References
- Charles Ramsdell. San Antonio: A Historical and Picture 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 about Chile than I do." Reprinted on International Chili Society at Wayback Machine (archived on 2017-07-25) website.
- Jack Arnold. The Chili Lover's Handbook. Published privately, 1977.
- Robb Walsh. The Tex-Mex Cookbook: History in Recipes and Photos. New York: Broadway Books, 2004. [A very extensive and very well written history of food, "including a long chapter on" real "chili peppers, chili joints and San Antonio chili.]
- Fr. Michael Muller. The Catholic Dogma , 1888
- Frank X. Tolbert. A Red Bowl: The Natural History of Chile con Carne. Garden City, NY: Doubleday, 1966. [Most of the material in this book originally appeared in the author's newspaper column at The Dallas Morning News beginning in the early 1950s.] >
External links
- Chile Appreciation Society International
- International Chili Society
Source of the article : Wikipedia
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