Omar Bennett
Chili, or chili con carne, is a dish with a rich history and many variations. The dish is named after its key ingredient, the chili pepper, which lends its heat and flavour to the stew. Chili is generally accepted to have originated in the Southwestern United States, with Mexican and Indigenous influences, and was popularised by the Chili Queens of San Antonio, Texas, in the 1800s. The dish has since sparked debates about its true ingredients, with Texans insisting on a bean-free recipe, while others argue for the inclusion of beans and tomatoes. Chili's versatility is evident in its use as a side, garnish, or ingredient in other dishes, and its popularity has spread worldwide through cook-offs and cultural exchanges.
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It's a stew
Chili, or more specifically, chili con carne, is a dish with a long history and many variations. The dish is a spicy stew of Mexican origin, typically made with chili peppers, meat (usually beef), tomatoes, and often pinto or kidney beans. Other common ingredients include garlic, onions, cumin, and other spices. The International Chili Society (ICS) claims that the dish was created and popularized by cattle drivers in the Southwest, and there is historical evidence of chili queens selling chili in Military Plaza in San Antonio, Texas, as early as the 1860s.
The key characteristic of chili that distinguishes it from a soup is its thickness. Chili tends to be a thick stew with a significant amount of solids, as opposed to a soup, which is mostly broth-based. This is due to the high proportion of solid ingredients in chili, such as meat and beans, which give the dish a hearty and filling quality.
One theory suggests that chili became popular among cowboys on cattle trails, who would stew beef, chiles, and onions, dry it into "chili bricks," and then rehydrate it with boiling water for a convenient and filling meal while on the range. This method of preparation and consumption aligns with the nature of a stew, further supporting the idea that chili is a stew rather than a soup.
While the basic ingredients of chili remain consistent, there are many variations depending on geographical location and personal taste. For example, Cincinnati chili, which originated in the early 20th century, is influenced by Greek and Mediterranean cuisine and often includes spices like paprika, allspice, cinnamon, and chocolate. Texas chili, on the other hand, is known for excluding beans, considering them a filler that does not belong in a true Texas chili.
The versatility of chili is evident in its ability to be served as a side, garnish, or ingredient in other dishes, such as soups or salsas. It can also be paired with various carbohydrates, such as tortillas, spaghetti, or corn chips, to create a more substantial meal.
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With meat
Chilli con carne, or simply chilli, is a dish made by stewing meat in a dried chilli-based sauce. The type of meat used varies depending on geographical location and personal preference. For example, in the US, chilli is often made with ground beef, while in the UK, it is more common to use minced beef. Other types of meat that can be used include chicken, turkey, and pork.
Chilli con carne is a versatile dish that can be served in many ways. It can be used as a side, garnish, or ingredient in other dishes such as soups or salsas. It can also be served over rice, pasta, or corn chips. In the US military, a common dish is chilli mac, which is made with canned chilli and macaroni or other types of pasta.
The origins of chilli con carne are disputed, but it is generally believed to have originated in the Southwestern United States, specifically Texas, where it was first sold commercially by the "'Chilli Queens' of San Antonio in the 1880s. However, some claim that it originated in Mexico, as the cuisine of the Aztecs was known to include stews made with chillies and meat. The use of beef as the primary meat can be traced back to the introduction of cattle to Mexico by the Spanish.
Over time, chilli con carne has evolved and spread across different regions, leading to various recipes and styles. For example, Cincinnati chilli originated in New York and Greece, introduced by Greek-Macedonian immigrant brothers John and Tom Kiradjieff in the early 20th century. Their version included Mediterranean ingredients like paprika, allspice, cinnamon, and chocolate, in addition to cumin, beef, and chile pepper.
While the specific ingredients may vary, a few key components define chilli con carne: meat, chillies, and a stewed or slow-cooked preparation method. The dish is often associated with community and cultural events, such as cook-offs and celebrations, contributing to its popularity and enduring legacy.
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With chilli peppers/powder
Chilli peppers and chilli powder are integral ingredients in a dish called chilli. The peppers can be fresh, dried, or powdered, depending on the recipe and the ingredients available. The use of chilli peppers is what makes a dish a chilli.
Chilli peppers, also spelled chile or chili, are berry-fruit plants from the genus Capsicum, which are members of the nightshade family Solanaceae. They are cultivated for their pungency, which is the spicy heat they produce when ingested or applied topically. Chilli peppers exhibit a range of heat and flavours, which is why there are different types of chilli powder, each with its own taste and heat level.
Chilli powder is the dried, pulverised fruit of one or more varieties of chilli pepper, sometimes with the addition of other spices. In American English, the spelling is usually "chili", while British English uses "chilli". Chilli powder is used in many cuisines, including American (Tex-Mex), Chinese, Indian, Sri Lankan, Bangladeshi, Korean, Mexican, Portuguese, and Thai.
Chilli peppers are used in many dishes, including Mexican salsa and Yoruba Ewa Agoyin and Obe ata. Chilli con carne, or simply chilli, is a dish that contains meat, typically beef, and usually includes chilli peppers and tomatoes. Texas chilli, or "Texas red chilli", is made with beef chuck cooked with chilli peppers and is known for its red hue, which comes not from tomatoes but from the peppers. Cincinnati chilli is another variety that includes cumin, beef, and chile pepper, along with Mediterranean ingredients such as paprika, cinnamon, and chocolate.
White chilli is made with chicken or turkey meat, white beans, and green chilli peppers. It is often served with grated cheese, diced onions, and sour cream, along with crackers, tortilla chips, or cornbread.
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Without filler
The origins of the dish are unclear, but it is generally accepted that cattle drivers in the Southwest created and popularized it. It is also said that Mexican women known as the "Chili Queens" cooked and sold chili in San Antonio's Military Plaza as early as the 1860s. Chili con carne, often shortened to chili, is a spicy stew of Mexican origin containing chili peppers, meat (usually beef), tomatoes, and often pinto or kidney beans.
However, there is debate over the inclusion of certain ingredients. Texans insist that a true Texas chili does not contain any filler, especially beans. The Illinois General Assembly declared the city of Taylorville the "Chilli Capital of Illinois" in 2016, and Cincinnati chili, which originated in New York and Greece, is served over spaghetti with oyster crackers. Cincinnati chili can also be traced back to 1922 when the original Empress Chili location opened.
Chili mac is another variation, made with canned chili or similar ingredients, with the addition of macaroni or other pasta. It is a standard dish in the U.S. military. A Frito pie or walking taco consists of a small bag of Fritos corn chips with chili poured over them, often topped with grated cheese, onions, jalapeños, and sour cream.
Chili is a versatile dish, used as a side, garnish, or ingredient in other dishes such as soups or salsas. It is a common dish for cook-offs and has sparked debates among aficionados over the years.
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With beans
Whether or not beans belong in chilli is a highly contested topic, with strong opinions on both sides. For the most part, it's a geographical thing. In Texas, chilli without beans is the norm, and this sentiment is carried throughout many southern states. However, in the northern states, you'll find that many kitchens will be cooking up pots of chilli exclusively with beans.
Beans have been associated with chilli as far back as the early 20th century. The earliest chillis did not include beans, but proponents of their inclusion argue that chilli with beans has a long enough history to be considered authentic. Beans became the perfect substitute for meat in chilli recipes when meat was not available, and cooks and eaters alike came to appreciate the textures and tastes that beans brought to the dish.
According to the International Chili Society (ICS), the largest sanctioning body for chilli cook-offs in the US, the ICS's Homestyle Chilli competition defines chilli as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chilli peppers, various spices, and other ingredients. Homestyle chilli may be any colour." The ICS specifies that "beans are required", but it also defines Traditional Red Chilli as not including beans and non-vegetable fillers such as rice and pasta.
There are several varieties of beans used in chilli, including kidney, black, pinto, cannellini, and canned beans. Kidney beans have emerged as the favourite. White chilli is made using chicken or turkey meat and broth, white beans, and green chilli peppers. The resulting dish appears light in colour when cooked.
Chilli with beans is much more substantial and can stand better by itself, some say. However, others argue that chilli with beans is simply a meat sauce, like a spicier Italian-style sauce served over spaghetti. Ultimately, it comes down to personal preference, and it's unlikely that people will change their minds about their preferred type of chilli.
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Frequently asked questions
Chilli is a dish, while chile is a pepper and a country.
The key ingredients in a chilli are chilli peppers, meat, tomatoes, and often pinto or kidney beans.
The type of meat used in chilli varies based on geographic and personal tastes. Traditional chilli calls for beef, but other types of meat can be used.
The origin of chilli is uncertain, but it is generally accepted that cattle drivers in the Southwest created and popularised it.
Some popular variations of chilli include Cincinnati chilli, Frito pie or walking taco, and chilli mac.
