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Chili con Carne - the Texan classic of fiery cuisine
Interesting myths & theories about the origin
The spiritual chili con carne:
There are endless theories about the origin of Chili con Carne. Let's start with "La Dama de Azúl". A 17th-century Spanish nun who never left her country, but through trance states brought her mind to North America to convert unbelievers. During her spiritual journeys to America, according to legend, she also transmitted the Chili con Carne.
A jail is as good as his chili con carne:
Let's move on to another, more realistic theory: in the 19th century, Chili con Carne was used in many prisons in the southern United States. The fact that it mainly consists of meat and chilli, the dish was very cheap and could also be prepared in large quantities. Allegedly, the inmates rated the prisons for the quality of the chili and many former prisoners asked for their release after the recipe of the delicious Chili con Carne, which they missed so. Conclusion: a very cheap food, the many inmates got fed up. Therefore, it is obvious that many believe that Chili con Carne originated in prisons in the South and quickly gained popularity.
Chilli Queens in San Antonio
San Antonio is the center of the Chili con Carne! How did that happen? From the middle of the 19th century emerged in San Antonio on the street small stalls where you could buy cheap Chili con Carne. These stalls were run by the Chili Queens: Latino women who wanted or had to earn something. The Chili Queens were originally created by the fact that many soldiers needed food during the civil war. From these food editions then the business with the cheap chili for everyone developed. The Chili Queens cooked their chili at home, loaded it into small, colorful carriages, which they then drove to Military Plaza and later to Market Square. There, the cars were decorated with colorful lanterns and the chili sale could start. Incidentally, at the time, the chili con carne was called only chili and the word chili was actually used only for the chilli pepper. So it was only here that the name Chili was introduced for the tasty stew.
Some customers of the Chili Queens were attracted by the good prices, others by the fact that there was something new in the city, which also flashed colorful and smelled good and others even came as tourists to the Chili con Carne of the Chili Queens try.
Chili joints in the 20th century
Whichever theory you believe, one thing is certain: the Chili con Carne is a cheap dish that has already filled many people. At the beginning of the 20th century, during the world economic crisis, so-called chilli joints were produced in many places. A chilli joint was nothing more than a small room with an impromptu counter, a few chairs, and a sheet separating the kitchen from the dining room. There was sold for very little money Chili con Carne. The quality of the food was not very good, the price but cheap. So poor people could get something to eat and did not have to starve. It is even said that chili-joints saved more people from starvation than the Red Cross during this difficult time.
Chili con Carne not from Mexico?
It is also clear that the Chili con Carne originated in the south-west of the USA, whether brought by the Spaniards into the country or developed locally. In Germany, the assumption is widespread that the Chili con Carne comes from Mexico. That may be due to the Spanish name (chili or chile = chili | con = with | carne = meat). However, the tasty stew in Mexico is not known at all. Rather, Texas is known for its fiery cuisine and the use of chilies in many dishes. One of the most classic Texan dishes is Chili con Carne. However, any Mexican influences could have played a role. For example, it is part of the Mexican cooking style to combine different types of chili in one dish. Originally, Chili con Carne served the Texas cowboys as a hearty meal. The chillies served not only as a taste highlight. At the time of the Cowboys, there were no refrigerators, which was often at the expense of the freshness of the cooking ingredients (especially the meat). Most of the ingredients (meat, chilis & veal fat) were mostly dried so they last longer. The cowboys were then allowed to boil the dried spice mixture with water and thickened with cornmeal. With their sharpness, the chilies drowned out any taste deficiencies of the not-too-fresh ingredients and also had a germicidal effect. Thanks to Carl von Linde that the fridge was invented and that today we are only allowed to enjoy the chilis in Chili con Carne as a taste highlight.
Chili con Carne is cult. Ten years ago, when it had a rather unloved existence and was rejected as a faker, it is now experiencing a renaissance. It is now seen as a protein-rich energy source, it is well-fed and also has plenty of fiber. Many fitness programs actually recommend chili con carne as a meal in the fitness program. There are countless ways of cooking and of course everyone wants to be the best. From chili con carne with pumpkin, chocolate or even without meat (then called chili sin carne) the imagination is almost limitless. Not only the recipes are important, even with the right ingredients stands and falls a good chili con carne. At www.pepperworld.com and on our Facebook page, we already have and we will continue to deal with this treat in detail.
Here are a few US-American, original variants of the delicious stew:
The Texans swear to use only 2 ingredients for their chili con carne. True to the name, which means "chilli with meat", they only use chillies and meat, the basic recipe classic. Various types of chilli are mixed together, such as freshly dried chilies of various degrees of sharpness and also smoked and pickled chilies. There is also a large piece of meat, which is first fried whole and later cut into cubes. This results in the pure enjoyment of chillies, juicy meat and an unmistakable sauce!
In the Cincinnati region, the Chili con Carne is cooked with Mediterranean spices. That's because a Macedonian immigrant made a big mark on the chili there. In addition to these spices, chillies, tomatoes, onions and meat are still in the chili. There are several ways to serve this chili:
Two-way: chili con carne + spaghetti
Three-way: chili con carne + spaghetti + cheese
Four-way: chili con carne + spaghetti + cheese + onions
Four Way Bean: Chili con Carne + Spaghetti + Cheese + Beans
Five-way: chili con carne + spaghetti + cheese + onions + beans
Normally Chili (con Carne) is written with a l. There exists a spelling with "ll" in the USA. To insist on this spelling the people of Illinois. There is also the Chilli con Carne cooked. This chilli looks most like the "normal" chilli con carne with minced meat, chillies and tomatoes, as most of us know it. In Springfield it is often served on a hot dog - delicious!
Chili con carne experts
Modest as we are, we can confidently call ourselves true Chili con Carne experts. Not only many of our products are great for a chili con carne. Also, we are always on the lookout for the latest prescription inspirations and also like to share them with you.
Our TOP Chili con Carne Recipe is: Natalie's Nacho CcC
- 600 g minced beef
- 1 onion
- 1 clove of garlic
- 1 red pepper
- 2 chillies to taste
- 250 g kidney beans
- 250 grams of corn
- 250 g of canned tomatoes
- 1.5 L vegetable stock or broth
- 1/2 tablespoon cornstarch
- chili powder
- Pimentón de la Vera Mild
- Feuer Streuer Smoky