Geographic and personal tastes involve different types roasted tomato and white bean stew meat and other ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word chili applies only to the basic dish, without beans and tomatoes. In writings from 1529, the Franciscan friar Bernardino de Sahagún described chili pepper-seasoned stews being consumed in the Aztec capital, Tenochtitlan, now the location of Mexico City.

Chili became commonly prepared in northern Mexico and southern Texas. The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped popularize chili by giving many Americans their first taste of it. San Antonio was a tourist destination and helped Texas-style chili con carne spread throughout the South and West. Before World War II, hundreds of small, family-run chili parlors could be found throughout Texas and other states, particularly those in which émigré Texans had made new homes. Each establishment usually had a claim to some kind of secret recipe. By 1904, chili parlors were opening outside of Texas, in part due to the availability of commercial versions of chili powder, first manufactured in Texas in the late 19th century. Cincinnati chili is a dish developed by Macedonian and Greek immigrants, deriving from their own culinary traditions.

Dozens of restaurants offer this style throughout the Cincinnati area. It can be traced back to at least 1922, when the original Empress Chili location opened. In Green Bay, Wisconsin, the chili parlor Chili John’s has existed since 1913. As with Cincinnati chili, it is most commonly served over spaghetti with oyster crackers, but the recipe has more chili powder and a higher proportion of fat. Until the late 2000s, a chili parlor dating to 1904, O. Hodge, continued to operate in St. It featured a chili-topped dish called a slinger: two cheeseburger patties, hash browns, and two eggs, and smothered in chili.

Beans, a staple of Tex-Mex cuisine, have been associated with chili as far back as the early 20th century. The question of whether beans belong in chili has long been a matter of contention among chili cooks. Most commercially prepared canned chili includes beans. Commercial chili prepared without beans is usually called “chili no beans” in the United States. Tomatoes are another ingredient on which opinions differ.

He also believed that chili should never be eaten freshly cooked, but refrigerated overnight to seal in the flavor. This section does not cite any sources. 1960s and 1970s with the rise of vegetarianism. It is also popular with those on a diet restricting the use of red meat. New Mexican stew or sauce usually made from chunks of pork that have been slow-cooked in chicken broth, garlic, green tomatillos, and roasted green chile. White chili is made using chicken or turkey meat and broth, white beans, and green chili peppers. The resulting dish appears white when cooked.

A white cheese, such as Monterey Jack, or sour cream are often added when served. Willie Gebhardt, originally of New Braunfels, Texas, and later of San Antonio, produced the first canned chili in 1908. Rancher Lyman Davis near Corsicana, Texas, developed Wolf Brand Chili in 1895. He owned a meat market and was a particular fan of Texas-style chili. In 1921, Davis began canning his product, naming it for his pet wolf, Kaiser Bill. Wolf Brand canned chili was a favorite of Will Rogers, who always took along a case when traveling and performing in other regions of the world. Ernest Tubb, the country singer, was such a fan that one Texas hotel maintained a supply of Wolf Brand for his visits.

Another method of marketing commercial chili in the days before widespread home refrigerators was “brick chili”. It was produced by pressing out nearly all of the moisture, leaving a solid substance roughly the size and shape of a half-brick. Wolf Brand was originally sold in this form. Home cooks may also purchase seasoning mixes for chili, including packets of dry ingredients such as chili powder, masa flour, salt, and cayenne pepper, to flavor meat and other ingredients. Chili is also added to french fries and cheese to make chili cheese fries, or Coney Island fries. Chili mac is a standard dish in the U. A Frito pie or walking taco, as it is called at festivals and county fairs in the midwest, typically consists of a small, single-serving bag of Fritos corn chips with a cup of chili poured over them, often topped with grated cheese or onions and jalapeños and sour cream.