Chili con carne history lesson, no beans abou
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Chili con carne history lesson, no beans abou
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Last updated 6/12/2012 1:14:29 AM. Recipe ID 43401. Report a problem with this recipe.
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      Title: Chili con carne history lesson, no beans abou
 Categories: Info, Chili
      Yield: 1 Informed
 
           ---------> source <---------
           "I Hear America Cooking"
           Shared by Dorothy Hair 6/94

MMMMM----------------------CHILI CON CARNE---------------------------
 
  =========================> Information <=========================
  
  Chili con carne, disclaimed by Mexicans as "a detestable food with a
  false Mexican title"  is nevertheless, a true Mex-American child of
  the border. It originated in towns like San Antonio, where poor
  Mexican families made a little meat go a long way with lots of chili.
  J. C. Cooper, first described the dish in 1828 as a "kind of hash
  with nearly as many peppers as there are pieces of meat."  In 1880s,
  however, the dish became fashionable when sporting ladies known as
  "chili queens" dished out chili from open-air stalls around Alamo
  Plaza at night for San Antonio on the prowl for a hot dish. The Texas
  fashion went national when Texas set up a state chili booth at the
  1893 Columbian Exposition in Chicago and when a German, named William
  Gebhardt who had operated a cafe in New Braunfels, Texas, exploited
  the new taste in 1908 by canning the stuff.
  
  Ever since then, prize-winning recipes at the annual Chili Cookoffs in
  rival Tropico, California, and Terlingua, Texas, rely heavily on
  canned tomatoes and premixed commercial chili powder. New Mexicans,
  on the other hand, insist of freshly made chili pulp or at least pure
  ground chili.
  
  ======================> Notes and Credits <======================
  
  "I Hear America Cooking A Journey of Discovery from Alaska to
  Florida, the Cooks, the Recipes, and the Unique Flavors of Our
  National Cuisine", by Betty Fussell, published by Viking ISBN
  0-670-81241-2 1986 From: Michael Orchekowski             Date: Fri,
  06-0
  




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Recipe ID 43401 (Apr 03, 2005)

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