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On The Range: Chili Con Carne
dallasobserver ^ | Wednesday, Apr. 15 2009 | Chris Meesey

Posted on 04/16/2009 12:26:37 PM PDT by JoeProBono

Chili con carne, better known as chili for short, was named Official State Dish of Texas back in the late 1970s.

Why chili and not barbecue or steak? According to Paul Burka, political writer, food guru, and all-around resident curmudgeon of Texas Monthly magazine, the esteemed members of the Texas State Legislature were bribed with beer (probably enough to do the trick) and free chili by a lobbyist for the cause. In his article, "I Still Hate Chili," Burka notes, "(Chili lobbyist) Robert Marsh brewed what he claimed to be the world's largest pot of chili to feed to the members of the Legislature: 259 gallons weighing over 2500 pounds. Marsh also persuaded Pearl to donate 24 cases of beer, which several lawmakers told me had more to do with the bill's ultimate success than the taste of the chili." In short, politics as usual...and we were right about the beer's influence.

Chili, after all, is hardly Texan in origin. In fact, it may have been bought to the United States by settlers from the Canary Islands.

According to Robb Walsh, author of The Tex-Mex Cookbook, fifteen families arrived in San Antonio, in March, 1731, bringing their Berber-influenced love of spices with them. He adds that the Canary Island women reportedly made a stew of cumin, wild onions, chili peppers, the available herbs and cooked according to custom in big copper kettles outdoors in the plaza. Over time, meat was added and the dish evolved into modern chili.

Descendants of those original cooks kept up the practice of selling their rude fare well into the 20th century and became known as Chili Queens...until they were chased from downtown plazas for health reasons.

Other theories abound for the origin of chili. W.C. Jameson notes a dozen or so in his book, The Ultimate Chili Cookbook, speculating that the dish could have also come from Gold Rush settlers, Old West cowboys of--most mysteriously--La Dama de Azul (The Lady in Blue), a 17th Century Spanish nun who in a series of prophetic trances, told of visiting a distant land where she walked among natives and spoke to them about Christianity. With amazing accuracy, she described a dish consisting of venison, onions, tomatoes and peppers, an impressive feat considering she apparently died without ever having visited the New World.....


TOPICS: Food
KEYWORDS: chili
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1 posted on 04/16/2009 12:26:37 PM PDT by JoeProBono
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To: JoeProBono

2 posted on 04/16/2009 12:29:06 PM PDT by JoeProBono (A closed mouth gathers no feet)
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To: JoeProBono

3 posted on 04/16/2009 12:30:05 PM PDT by JoeProBono (A closed mouth gathers no feet)
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To: JoeProBono

That chili with the beans in that picture is not from Texas.


4 posted on 04/16/2009 12:31:08 PM PDT by trumandogz (The Democrats are driving us to Socialism at I00 MPH -The GOP is driving us to Socialism at 97.5 MPH)
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To: JoeProBono

Chili does not have beans in it. Beans are a side dish.


5 posted on 04/16/2009 12:31:26 PM PDT by alarm rider (I am sure the Founders of this country would not ask for a permit.)
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To: JoeProBono

6 posted on 04/16/2009 12:31:43 PM PDT by JoeProBono (A closed mouth gathers no feet)
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To: JoeProBono

I see beans so that ain’t chili


7 posted on 04/16/2009 12:32:08 PM PDT by steveo
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To: steveo

Right.
It’s just “meat sauce” without beans.


8 posted on 04/16/2009 12:33:13 PM PDT by SJSAMPLE
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To: JoeProBono

No beans.


9 posted on 04/16/2009 12:34:23 PM PDT by The_Victor (If all I want is a warm feeling, I should just wet my pants.)
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To: steveo

10 posted on 04/16/2009 12:34:51 PM PDT by JoeProBono (A closed mouth gathers no feet)
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To: SJSAMPLE
From two places in the article:
....made a stew of cumin, wild onions, chili peppers, the available herbs and cooked according to custom in big copper kettles outdoors in the plaza. Over time, meat was added and the dish evolved into modern chili.
....With amazing accuracy, she described a dish consisting of venison, onions, tomatoes and peppers...

No mention of beans in the ingredients.

11 posted on 04/16/2009 12:37:29 PM PDT by The_Victor (If all I want is a warm feeling, I should just wet my pants.)
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To: The_Victor

12 posted on 04/16/2009 12:37:39 PM PDT by JoeProBono (A closed mouth gathers no feet)
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To: trumandogz
I cannot imagine putting chili over spaghetti! Yuk!

Paul Burka is a flaming liberal. He's the big reason I long ago quit buying and reading Texas Monthly.

13 posted on 04/16/2009 12:40:29 PM PDT by basil ( It's time to eliminate all "Gun Free Zones")
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To: JoeProBono

I’m sweating jes thinking ‘bout it. MMMMM


14 posted on 04/16/2009 12:40:47 PM PDT by dblshot
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To: JoeProBono

Hey, Pa! What's fer dinner?

"Why chili. Yum, Yum...."

15 posted on 04/16/2009 12:42:09 PM PDT by llevrok (I would rather die, standing up and fighting, than to be on my knees, begging)
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To: The_Victor

I rarely look to articles as definitive sources on anything.

Like I said, meat sauce.


16 posted on 04/16/2009 12:42:10 PM PDT by SJSAMPLE
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To: alarm rider; trumandogz

When I saw this headline, I knew the bean argument would break out. I, by the way, am anti-beans in chile so don’t start in on me.


17 posted on 04/16/2009 12:44:26 PM PDT by La Lydia
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To: trumandogz

Hah, was about to ask why a bowl of beans is being shown.


18 posted on 04/16/2009 12:45:02 PM PDT by kenth (Obama - One Big Ass Mistake, America)
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To: basil
Cincinnati Chili


19 posted on 04/16/2009 12:45:02 PM PDT by JoeProBono (A closed mouth gathers no feet)
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To: steveo

In my area of NM it is Chile con Carne, chunks of meat with red chile, or chili, hamburger and beans with red chile.


20 posted on 04/16/2009 12:45:34 PM PDT by tiki (True Christians will not deliberately slander or misrepresent others or their beliefs)
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To: JoeProBono

That has beans in it - that’s not chili! That’s a pot of beans with some meat....


21 posted on 04/16/2009 12:45:36 PM PDT by WhyisaTexasgirlinPA (He bows to the Saudi King - we don't have Camelot, we have Camel Lot)
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To: JoeProBono

I made some “real Texas Chili” from a recipe I found on the internet. No beans, no tomato’s or tomato sauce. The stuff looked like a big cow patty.


22 posted on 04/16/2009 12:45:55 PM PDT by BobinIL
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To: trumandogz; alarm rider

Word


23 posted on 04/16/2009 12:46:03 PM PDT by WhyisaTexasgirlinPA (He bows to the Saudi King - we don't have Camelot, we have Camel Lot)
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To: All

24 posted on 04/16/2009 12:46:52 PM PDT by JoeProBono (A closed mouth gathers no feet)
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To: basil

I had that once - never again - couldn’t gag it down.


25 posted on 04/16/2009 12:47:29 PM PDT by WhyisaTexasgirlinPA (He bows to the Saudi King - we don't have Camelot, we have Camel Lot)
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To: JoeProBono

What is your fascination with pasta and chili? lol


26 posted on 04/16/2009 12:48:50 PM PDT by WhyisaTexasgirlinPA (He bows to the Saudi King - we don't have Camelot, we have Camel Lot)
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To: WhyisaTexasgirlinPA; JoeProBono

Hehe, my wife, from Ohio, introduced me to that. It’s, um, different.


27 posted on 04/16/2009 12:51:17 PM PDT by kenth (Obama - One Big Ass Mistake, America)
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To: kenth

I guess if you grow up with something it seems normal - I had never even heard of anyone putting chili on pasta until I married.... I guess I lead a sheltered life. ;^)


28 posted on 04/16/2009 12:52:35 PM PDT by WhyisaTexasgirlinPA (He bows to the Saudi King - we don't have Camelot, we have Camel Lot)
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To: trumandogz

“That chili with the beans in that picture is not from Texas.”

Looks like how my family makes it in New Mexico. Mmmm, mmmm. Tastes so much better with pintos. You chili snobs can keep your 1/2 finished version. The pintos may be a side dish (also vey delicious), but your stuff is a condiment.

Tell me, do they make sopapillas in Texas?


29 posted on 04/16/2009 12:58:43 PM PDT by Owl558 ("Those who remember George Satayana are doomed to repeat him")
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To: WhyisaTexasgirlinPA
It's Goooood


30 posted on 04/16/2009 12:59:57 PM PDT by JoeProBono (A closed mouth gathers no feet)
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To: Owl558

31 posted on 04/16/2009 1:02:34 PM PDT by trumandogz (The Democrats are driving us to Socialism at I00 MPH -The GOP is driving us to Socialism at 97.5 MPH)
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To: llevrok

32 posted on 04/16/2009 1:04:28 PM PDT by JoeProBono (A closed mouth gathers no feet)
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To: dblshot

33 posted on 04/16/2009 1:05:27 PM PDT by JoeProBono (A closed mouth gathers no feet)
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To: JoeProBono

Wow, I posted the same pic without seeing that you had already done so.

TCP is just a few miles from my home, I may have to stop in this evening.

Guy Clark’s Dublin Blues:

I wish I was in Austin
In the Chili Parlour Bar
Drinkin’ Mad Dog Margaritas
And not carin’ where you are


34 posted on 04/16/2009 1:06:44 PM PDT by trumandogz (The Democrats are driving us to Socialism at I00 MPH -The GOP is driving us to Socialism at 97.5 MPH)
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To: WhyisaTexasgirlinPA

I feel real bad for people that have never had a real “bowl of red”, and for those poor souls that throw beans in a pot of chili. Seems so wrong to me.

I also remember that what we called “New Mexico” chili had cheese in it, and of course, the beans. It was sort of a joke.

Our family recipe calls for a 1/4 cup of Bourbon to flavor the meat before the chili powder, peppers, etc. go in. Known as “Firewater Chili”.


35 posted on 04/16/2009 1:10:39 PM PDT by alarm rider (I am sure the Founders of this country would not ask for a permit.)
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To: alarm rider

Oh that sounds interesting.... care to make me a honorary cousin and share the family recipe?


36 posted on 04/16/2009 1:18:44 PM PDT by WhyisaTexasgirlinPA (He bows to the Saudi King - we don't have Camelot, we have Camel Lot)
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To: JoeProBono

Way too many beans in some of that “chili”.


37 posted on 04/16/2009 1:30:11 PM PDT by BJClinton (One Big Ass Mistake America)
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To: JoeProBono

Well now that just looks good.... I love chili dogs!


38 posted on 04/16/2009 1:31:04 PM PDT by WhyisaTexasgirlinPA (He bows to the Saudi King - we don't have Camelot, we have Camel Lot)
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To: JoeProBono
The official food of Texas High School football concession stands... the Frito Chili Pie:


39 posted on 04/16/2009 1:33:05 PM PDT by WhyisaTexasgirlinPA (He bows to the Saudi King - we don't have Camelot, we have Camel Lot)
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To: Chili

Ping


40 posted on 04/16/2009 1:36:05 PM PDT by Professional Engineer (Our Savior who art in Washinton, Hollow be His graven image.)
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To: All
I grew up in Cincinnati and as such, I never heard of or ate chili WITHOUT pasta. To me, that was an alien thing.

I don't know exactly when I discovered the difference between Texas and Cincinnati chili. I doubt that I've actually ever had true Texas chili ... maybe in terms of the spices I use but since ya'll mentioned that it has no beans, I reckon I can leave out the beans the next time I prepare it ... and skip the pasta. :)

But here's a recipe for Cincinnati chili: Cincinnati Chili

41 posted on 04/16/2009 1:49:41 PM PDT by Sister_T (The Obama Administration = EPIC FAIL!)
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To: The_Victor

I thought I had a bowl of chili for lunch, but the meat wasn’t venison, so I guess it wasn’t chili.


42 posted on 04/16/2009 1:56:44 PM PDT by Verginius Rufus
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To: JoeProBono

This is a classic....

Texas Chili Cook Off - INEXPERIENCED CHILI JUDGE

Notes From An Inexperienced Chili Tester Named FRANK, who was visiting Texas from the East Coast: “Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge’s table asking
directions to the beer wagon, when the call came.

I was assured by the other two judges (Native Texans) that the chili wouldn’t be all that spicy, and besides, they told me I could have free beer during the tasting. So I accepted.”

Here are the scorecards from the event:

_________________________________________________________

CHILI # 1 MIKE’S MANIAC MOBSTER MONSTER CHILI

JUDGE ONE: A little too heavy on tomato. Amusing kick.

JUDGE TWO: Nice, smooth tomato flavor. Very mild.

FRANK: Holy sh!t, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that’s the worst one. These Texans are crazy.
_________________________________________________________

CHILI # 2 ARTHUR’S AFTERBURNER CHILI

JUDGE ONE: Smokey, with a hint of pork. Slight Jalapeno tang.

JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously.

FRANK: Keep this out of the reach of children I’m not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.
__________________________________________________________

CHILI # 3 FRED’S FAMOUS BURN DOWN THE BARN CHILI

JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.

JUDGE TWO: A beanless chili, a bit salty, good use of peppers.

FRANK: Call the EPA, I’ve located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now get me more beer before I ignite. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I’m getting sh!t-faced from all the beer.
____________________________________________________________

CHILI # 4 BUBBA’S BLACK MAGIC

JUDGE ONE: Black bean chili with almost no spice. Disappointing.

JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.

FRANK: I felt something scraping across my tongue, but was unable to taste it, is it possible to burnout taste buds? Sally, the barmaid, was standing behind me with fresh refills; that 300 lb. Bitch is starting to look HOT, just like this nuclear waste I’m eating. Is chili an
aphrodisiac?

_______________________________________________________

CHILI # 5 LINDA’S LEGAL LIP REMOVER

JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very Impressive.

JUDGE TWO: Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.

FRANK: My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage, Sally saved my tongue from bleeding by pouring
beer directly on it from a pitcher. I wonder if I’m burning my lips off? It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks!
________________________________________________________

CHILI # 6 VERA’S VERY VEGETARIAN VARIETY

JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.

JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic. Superb.

FRANK: My intestines are now a straight pipe filled with gaseous, sulfuric flames. I sh!t myself when I farted and I’m worried it will eat through the chair. No one seems inclined to stand behind me except that slut Sally. She must be kinkier than I thought. Can’t feel my lips anymore. I need to wipe my ass with a snow cone!
___________________________________________________

CHILI # 7 SUSAN’S SCREAMING SENSATION CHILI

JUDGE ONE: A mediocre chili with too much reliance on canned peppers.

JUDGE TWO: Ho Hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should take note that I am worried about Judge Number 3, He appears to be in a bit of distress as he is cursing uncontrollably.

FRANK: You could put a grenade in my mouth, pull the pin, and I wouldn’t feel a damn thing. I’ve lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava-like sh!t to match my
damn shirt. At least during the autopsy they’ll know what killed me. I’ve decided to stop breathing; it’s too painful. Screw it. I’m not getting any oxygen anyway. If I need air, I’ll just suck it in through the 4-inch hole in my stomach.
____________________________________________________

CHILI # 8 LESTER’S LAST OF THE RED-HOT LOVER’S CHILI

JUDGE ONE: A perfect ending, this is a nice blend chili, safe for all, not too bold but spicy enough to declare it’s existence.

JUDGE TWO: This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge Number 3 passed out, fell over and pulled the chili pot down on top of himself. Not sure if he’s going to make it. Poor Yank, wonder how he’d have reacted to a
really hot chili?
_____________________________________________

Mark


43 posted on 04/16/2009 1:58:30 PM PDT by MarkL (Do I really look like a guy with a plan?)
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To: JoeProBono
That sign in #32? I don't think that was a misprint.

I love chili but you really don't know how good it was until the next day.

44 posted on 04/16/2009 2:01:41 PM PDT by Billthedrill
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To: Peanut Gallery

ping


45 posted on 04/16/2009 3:06:28 PM PDT by Professional Engineer (Our Savior who art in Washinton, Hollow be His graven image.)
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To: Billthedrill
I'm of the opinion that you shouldn't even EAT it till the
second day. I can take or leave beans but pintos NOT kidneys
It must have chunks of meat not ground, cumin, jalapenos
and Masa. I like to have chopped onion or pico de galo to put on top and even some really sharp cheddar or queso. Saltine crackers and cold cold root beer. I like it hot, good and hot, but not so your lips get numb.

Mmmmmmmmm

46 posted on 04/16/2009 3:18:23 PM PDT by tet68 ( " We would not die in that man's company, that fears his fellowship to die with us...." Henry V.)
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To: Verginius Rufus
I love venison chili, but the best recipes I've tasted use sirloin and beef kidney fat
47 posted on 04/16/2009 3:33:05 PM PDT by The_Victor (If all I want is a warm feeling, I should just wet my pants.)
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To: JoeProBono

Where did chili come from???

Well, when God ran out of mana, he gave his people chili. Chili in all shapes and fashions, meat or no meat, beans or no beans. God loves all of his chili equally and ........so do I.


48 posted on 04/16/2009 3:55:57 PM PDT by BigBlueJon ("And shepherds we shall be....For Thee, my Lord, for Thee....")
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To: BigBlueJon

49 posted on 04/16/2009 3:59:49 PM PDT by JoeProBono (A closed mouth gathers no feet)
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To: JoeProBono

I’ve made chili so many ways, I can’t keep track. I’ve made chili with beans and without and with 1 kind of bean and many. I’ve made it with meat and without, and I’ve used ground beef, ground sirloin, grilled steak, ground chicken, grilled chicken, pork, turkey and venison. I’ve used different tomatoes and different chili peppers, and I’ve made it mild, extra extra spicy and in between.

Um, I’m hungry.


50 posted on 04/16/2009 4:15:55 PM PDT by BigBlueJon ("And shepherds we shall be....For Thee, my Lord, for Thee....")
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