Recently I had a sampling of Chili Con Carne and I loved it. Often called only ‘Chili’, the Con Carne is a spicy stew containing meat, chili peppers, vegetables like beans and tomatoes, besides seasoning like cumin, onion and garlic. The dish is said to have originated in the Lone Star State of Texas in the United States. Today, Chili con carne is the official dish of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977. In the 1920s and 1930s chains of “chili parlors” were established all over the Midwest.
Meat, usually beef, and chili peppers are the essential ingredients of the dish as the word ‘Carne’ means meat while ‘Chili’ stands for chili peppers. There are lots of disputes among food aficionados about the ingredients of the Chili Con Carne including the addition of tomatoes, first added by a certain Wick Fowler (whose chili “was reputed to open eighteen sinus cavities unknown to the medical profession” as stated by a Los Angeles newspaper columnist named Matt Weinstock), and beans. Various offshoots of chili have emerged in the recent past including vegetarian chili and chili verde. Tortilla chips, cornbreads and corn chips are usually had with the Chili Con Carne.
For those who may be interested in making the Chili Con Carne, BBC has a good recipe that uses beef as the primary meat here. Chili has become so popular in the contemporary world that we now have a Chili Appreciation Society International (CASI) with the motto ‘Chili, Charity, and Fun’ and vision,
“Making a positive difference in someone’s life with every pot of chili cooked.”
Happy Chili Con Carne-ing!