Malcolm Rivera
Chili, or chili con carne, is a spicy stew of Mexican origin. It typically contains chili peppers, meat (usually beef), tomatoes, and often pinto or kidney beans. The types of meat and other ingredients used vary based on geographic and personal tastes. Cincinnati chili, for example, is a meat sauce popular in Ohio and Northern Kentucky that is derived from the culinary traditions of Macedonian and Greek immigrants. Chili mac, another variation, is made with canned chili or the same ingredients as chili, with the addition of macaroni or another type of pasta.
| Characteristics | Values |
|---|---|
| Origin | Mexican |
| Main Ingredients | Chili peppers, meat (usually beef), tomatoes, pinto beans or kidney beans |
| Other Ingredients | Garlic, onions, cumin, macaroni or other pasta |
| Texture | Chunky |
| Taste | Spicy |
| Consistency | Chunky stew |
| Colour | Red or orange |
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What You'll Learn
Chilli con carne
There are many variations of chilli con carne, such as cactus chilli, which includes sliced cactus pieces, and white chilli, which is made with chicken or turkey meat, white beans, and green chilli peppers. The dish can also be customised by adding toppings such as cheese, diced onions, and sour cream.
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Cincinnati chilli
The dish is characterised by its soupy consistency and unique blend of spices, including cinnamon, nutmeg, allspice, clove, cumin, chilli powder and bay leaf. While some recipes include chocolate, this is considered a myth by culinary historian Dann Woellert, who has stated that "almost all" of the city's chili parlor owners told him that their recipes do not contain chocolate.
The most popular way to serve Cincinnati chilli is as a “three-way”, which consists of spaghetti topped with the meat sauce and shredded cheese. A “four-way” or “five-way” adds additional toppings such as onions or beans. The dish is typically served with oyster crackers and a mild hot sauce, and can be ordered through a “way” system, where the number before the “way” indicates the number of toppings.
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Chilli mac
Chilli con carne, often shortened to chilli, is a spicy stew of Mexican origin. It typically contains chilli peppers, meat (usually beef), tomatoes, and often beans. The types of meat and other ingredients used vary based on geographic and personal tastes.
To make chilli mac, heat olive oil in a large skillet over medium-high heat. Add ground beef, garlic, and onion. Season with chilli powder, cumin, and a pinch of salt and pepper. Cook until the beef is cooked through and browned. Then, add beef broth, tomato sauce, macaroni, and beans. Bring to a simmer, cover, and cook until the sauce is thick and the macaroni is al dente. Finally, add cheddar and pepper jack cheese and fold until the cheese is completely melted. It is best served hot and can be garnished with chopped cilantro or sliced green onions.
Leftovers can be stored in an airtight container in the fridge for up to three days and can be frozen for up to three months. To reheat, defrost overnight and use a microwave until steamy.
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Frito pie
Chilli, or chili con carne, is a spicy stew with Mexican origins. It typically contains chilli peppers or chilli powder, meat (usually beef), tomatoes, and often beans. Other seasonings may include garlic, onions, and cumin. Cincinnati chilli, for example, is served over spaghetti with oyster crackers, but the recipe includes more chilli powder and fat.
The origin of Frito pie is disputed. Some claim it was created in the 1960s by Teresa Hernandez, a Woolworth's department store employee in Santa Fe, New Mexico. Hernandez's version used homemade red chilli con carne with cheddar cheese and onions, served in a bag. However, Texans claim that the Frito pie was invented in their state in the 1930s by Daisy Doolin, the mother of Fritos inventor Charles Elmer Doolin. Doolin's version included cheese and chopped onions.
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Chilli peppers
In writings from 1529, the Franciscan friar Bernardino de Sahagún described chilli pepper-seasoned stews being eaten in the Aztec capital, Tenochtitlan, now the location of Mexico City. Chilli peppers are also present in Korean cuisine, where the leaves are used in kimchi.
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Frequently asked questions
The key ingredients in a dish that would be called 'chilli' are chilli peppers, meat, tomatoes, and often pinto or kidney beans.
The different types of chillies used in a dish that would be called 'chilli' include jalapeños, habaneros, ghost peppers or bhut jolokia, and ají amarillo chillies.
Some variations of dishes called 'chilli' include Cincinnati chilli, chilli mac, and Frito pie or walking taco.
