Chili con carne (also spelled chilli con carne or chile con carne and shortened to chili or chilli; ), meaning " chili with meat", is a spicy

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...

containing

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

s (sometimes in the form of

chili powder Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili p ...

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

(usually

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es, and often pinto beans or

kidney bean The kidney bean is a variety of the common bean (''Phaseolus vulgaris''). It resembles a human kidney and thus is named after such. Red kidney beans should not be confused with other red beans, such as adzuki beans. Classification There are d ...

s. Other seasonings may include

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

s, and

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

Mexico Mexico (Spanish: México), officially the United Mexican States, is a country in the southern portion of North America. It is bordered to the north by the United States; to the south and west by the Pacific Ocean; to the southeast by Guatema ...

or southern

Texas Texas (, ; Spanish language, Spanish: ''Texas'', ''Tejas'') is a state in the South Central United States, South Central region of the United States. At 268,596 square miles (695,662 km2), and with more than 29.1 million residents in 2 ...

. The types of meat and other ingredients used vary based on geographic and personal tastes. Recipes provoke disputes among aficionados, some of whom insist that the word ''chili'' applies only to the basic dish, without beans and tomatoes. Chili con carne is a common dish for cook-offs, and may be used as a

side Side or Sides may refer to: Geometry * Edge (geometry) of a polygon (two-dimensional shape) * Face (geometry) of a polyhedron (three-dimensional shape) Places * Side (Ainis), a town of Ainis, ancient Thessaly, Greece * Side (Caria), a town of ...

, garnish, or ingredient in other dishes, such as soups or

salsas Salsas is a civil parish In England, a civil parish is a type of administrative parish used for local government. It is a territorial designation which is the lowest tier of local government below districts and counties, or their combined f ...

Origins and history

In writings from 1529, the

Franciscan The Franciscans are a group of related Mendicant orders, mendicant Christianity, Christian Catholic religious order, religious orders within the Catholic Church. Founded in 1209 by Italian Catholic friar Francis of Assisi, these orders include t ...

friar Bernardino de Sahagún described chili pepper-seasoned stews being consumed in the

Aztec The Aztecs () were a Mesoamerican culture that flourished in central Mexico in the post-classic period from 1300 to 1521. The Aztec people included different Indigenous peoples of Mexico, ethnic groups of central Mexico, particularly those g ...

capital, Tenochtitlan, now the location of

Mexico City Mexico City ( es, link=no, Ciudad de México, ; abbr.: CDMX; Nahuatl: ''Altepetl Mexico'') is the capital and largest city of Mexico, and the most populous city in North America. One of the world's alpha cities, it is located in the Valley o ...

. The use of beef as the primary meat originated with Spanish colonists. In Spanish, the term "chile con carne", consisting of the word ''chile'' (from the

Nahuatl Nahuatl (; ), Aztec, or Mexicano is a language or, by some definitions, a group of languages of the Uto-Aztecan language family. Varieties of Nahuatl are spoken by about Nahua peoples, most of whom live mainly in Central Mexico and have smaller ...

''chīlli'') and ''carne'', Spanish for 'meat', is first recorded in a book from 1857 about the

Mexican–American War The Mexican–American War, also known in the United States as the Mexican War and in Mexico as the (''United States intervention in Mexico''), was an armed conflict between the United States and Mexico from 1846 to 1848. It followed the 1 ...

. A recipe dating back to the 1850s describes dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots in an army encampment in

Monterrey Monterrey ( , ) is the capital and largest city of the northeastern state of Nuevo León, Mexico, and the third largest city in Mexico behind Guadalajara and Mexico City. Located at the foothills of the Sierra Madre Oriental, the city is anchor ...

, of what is now

Nuevo León Nuevo León () is a state in the northeast region of Mexico. The state was named after the New Kingdom of León, an administrative territory from the Viceroyalty of New Spain, itself was named after the historic Spanish Kingdom of León. With a ...

, Mexico. Chili became commonly prepared in northern Mexico and southern Texas. Unlike some other Texas foods, such as

barbecued Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke t ...

brisket, chili largely originated with working-class

Tejana Tejanos (, ; singular: ''Tejano/a''; Spanish for "Texan", originally borrowed from the Caddo ''tayshas'') are the residents of the state of Texas who are culturally descended from the Mexican population of Tejas and Coahuila that lived in th ...

and Mexican women. The "chili queens" of

San Antonio, Texas ("Cradle of Freedom") , image_map = , mapsize = 220px , map_caption = Interactive map of San Antonio , subdivision_type = Country , subdivision_name = United States , subdivision_type1= State , subdivision_name1 = Texas , subdivision_t ...

were particularly famous in previous decades for selling their inexpensive chili-flavored beef stew in their

casual Casual or Casuals may refer to: * Casual wear, a loosely defined dress code **Business casual a loosely defined dress code **Smart casual a loosely defined dress code * Casual Company, term used by the United States military to describe a type of ...

"chili joints". The San Antonio Chili Stand, in operation at the 1893

Columbian Exposition The World's Columbian Exposition (also known as the Chicago World's Fair) was a world's fair held in Chicago in 1893 to celebrate the 400th anniversary of Christopher Columbus's arrival in the New World in 1492. The centerpiece of the Fair, hel ...

Chicago (''City in a Garden''); I Will , image_map = , map_caption = Interactive Map of Chicago , coordinates = , coordinates_footnotes = , subdivision_type = Country , subdivision_name ...

, helped popularize chili by giving many Americans their first taste of it.

San Antonio ("Cradle of Freedom") , image_map = , mapsize = 220px , map_caption = Interactive map of San Antonio , subdivision_type = Country , subdivision_name = United States , subdivision_type1= U.S. state, State , subdivision_name1 = Texas , s ...

was a tourist destination and helped Texas-style chili con carne spread throughout the South and West. Chili con carne is the official dish of the U.S. state of

as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.

Chili parlors

Before

World War II World War II or the Second World War, often abbreviated as WWII or WW2, was a world war that lasted from 1939 to 1945. It involved the vast majority of the world's countries—including all of the great powers—forming two opposin ...

, 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. After working at the

Louisiana Purchase Exposition The Louisiana Purchase Exposition, informally known as the St. Louis World's Fair, was an World's fair, international exposition held in St. Louis, Missouri, United States, from April 30 to December 1, 1904. Local, state, and federal funds tota ...

, Charles Taylor opened a chili parlor in Carlinville, Illinois, serving ''Mexican Chili''. Varallo's, the oldest restaurant in Tennessee, opened as a chili parlor in 1907, competing with other chili parlors that had opened in

Nashville Nashville is the capital city of the U.S. state of Tennessee and the seat of Davidson County. With a population of 689,447 at the 2020 U.S. census, Nashville is the most populous city in the state, 21st most-populous city in the U.S., and the ...

during the 1890s. In the 1920s and 1930s, chains of diner-style chili parlors began opening in the Midwest.

Cincinnati chili Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti or hot dogs ("coneys"); both dishes were developed by immigrant restaurateurs in the 1920s. In 2013, ''Smithsonian'' named one l ...

is a dish developed by Macedonian and Greek immigrants, deriving from their own culinary traditions. Dozens of restaurants offer this style throughout the

Cincinnati Cincinnati ( ) is a city in the U.S. state of Ohio and the county seat of Hamilton County. Settled in 1788, the city is located at the northern side of the confluence of the Licking and Ohio rivers, the latter of which marks the state line wit ...

area. It can be traced back to at least 1922, when the original Empress Chili location opened. In Green Bay,

Wisconsin Wisconsin () is a state in the upper Midwestern United States. Wisconsin is the 25th-largest state by total area and the 20th-most populous. It is bordered by Minnesota to the west, Iowa to the southwest, Illinois to the south, Lake M ...

, 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. The original proprietor's son opened a second location in

Burbank, California Burbank is a city in the southeastern end of the San Fernando Valley in Los Angeles County, California, United States. Located northwest of downtown Los Angeles, Burbank has a population of 107,337. The city was named after David Burbank, w ...

in 1946, which is also still in existence. Until the late 2000s, a chili parlor dating to 1904, O.T. Hodge, continued to operate in St. Louis. It featured a chili-topped dish called a slinger: two cheeseburger patties, hash browns, and two eggs, and smothered in chili. As of 2014 no O.T. Hodge-branded locations remain, though Tully's Tap, a pub and restaurant in O'Fallon, Missouri, offers what it claims to be the original O.T. Hodge recipe on its menu.

Dispute over ingredients

Beans

Beans, a

staple Staple may refer to: *Staple food, a foodstuff that forms the basic constituent of a diet *Staple (fastener), a small formed metal fastener **Surgical staple Arts, entertainment, and media * Staple (band), a Christian post-hardcore band ** ''Stap ...

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. While it is generally accepted that the earliest chilis did not include beans, proponents of their inclusion contend that chili with beans has a long enough history to be considered authentic. The Chili Appreciation Society International specified in 1999 that, among other things, cooks are forbidden to include beans in the preparation of chili for official competition—nor are they allowed to

marinate Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor b ...

any meats. Small red or pink common beans are commonly used for chili, as are black beans, black-eyed peas,

s, pinto beans,

great northern bean The navy bean, haricot, pearl haricot bean, Boston bean, white pea bean, or pea bean is a variety of the common bean ('' Phaseolus vulgaris'') native to the Americas, where it was first domesticated. It is a dry white bean that is smaller than ...

s, or

navy bean The navy bean, haricot, pearl haricot bean, Boston bean, white pea bean, or pea bean is a variety of the common bean ('' Phaseolus vulgaris'') native to the Americas, where it was first domesticated. It is a dry white bean that is smaller than ...

s. Most commercially prepared canned chili includes beans. Commercial chili prepared without beans is usually called "''chili no beans''" in the United States. Some U.S. manufacturers, notably Bush Brothers and Company and Eden Organic, also sell canned precooked beans (without meat) that are labeled "chili beans"; these beans are intended for consumers to add to a chili recipe and are often sold with spices added.

Tomatoes

Tomatoes are another ingredient on which opinions differ. Wick Fowler, a north Texas newspaperman and inventor of "Two-Alarm Chili" (which he later marketed as a kit of spices), insisted on adding

tomato sauce Tomato sauce (also known as ''salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are c ...

to his chili in the ratio of one 15-ounce can per three pounds of meat (425 g per 1.36 kg). He also believed that chili should never be eaten freshly cooked, but refrigerated overnight to seal in the flavor.

Matt Weinstock __NOTOC__ Matt Weinstock (1903–1970) was a managing editor of the ''Illustrated Daily News, Los Angeles Illustrated Daily News'' and a columnist for three Los Angeles, California, newspapers for 33 years. Weinstock, the son of Frank Weinstock ...

, a Los Angeles newspaper columnist, once remarked that Fowler's chili "was reputed to open eighteen sinus cavities unknown to the medical profession".

Variations

Vegetarian chili

Vegetarian chili (also known as chili sin carne, chili without meat, chili non carne, and chili sans carne) acquired wide popularity in the U.S. during the 1960s and 1970s with the rise of

vegetarianism Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetarianism may ...

. It is also popular with those on a diet restricting the use of

red meat In gastronomy, red meat is commonly red when raw and a dark color after it is cooked, in contrast to white meat, which is pale in color before and after cooking. In culinary terms, only flesh from mammals or fowl (not fish) is classified as ...

. To make the chili vegetarian, the cook leaves out the meat or replaces it with a meat analogue, such as textured vegetable protein or tofu,

quinoa Quinoa (''Chenopodium quinoa''; , from Quechua ' or ') is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and ...

, or a starchy vegetable, such as

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

es. These chilis nearly always include beans. Variants may contain

corn Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...

, squash, sautéed mushrooms,

pearl onion The pearl onion (''Allium ampeloprasum'' var. ''sectivum'' or ''A. ampeloprasum'' 'Pearl-Onion Group'), also known as button, baby or silverskin onions in the UK, is a close relative of the leek (''A. ampeloprasum'' var. ''porrum''), and may be d ...

s, shallots or beets.

Chile verde

Chile verde ('green chile') is a moderately to extremely spicy New Mexican stew or sauce usually made from chunks of

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

that have been slow-cooked in chicken broth,

, green

tomatillo The tomatillo (''Physalis philadelphica'' and ''Physalis ixocarpa''), also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical, and green or green-purple fruit of the same name. Tomatillos originated ...

s, and roasted green chile. The spiciness of the chile is adjusted by the use of various peppers: Hatch chile,

poblano The poblano (''Capsicum annuum'') is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ''ancho'' ("wide"). Stuffed fresh and roasted it is popular in '' chiles relle ...

jalapeño The jalapeño ( , , ) is a medium-sized chili pepper pod type cultivar of the species ''Capsicum annuum''. A mature jalapeño chili is long and hangs down with a round, firm, smooth flesh of wide. It can have a range of pungency, with Scovi ...

, serrano, and occasionally

habanero The habanero (; ) is a hot variety of chili. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe haba ...

. Chile verde is a common filling for the

Mission burrito A Mission burrito (also known as a San Francisco burrito or a Mission-style burrito) is a type of burrito that first became popular during the 1960s in the Mission District, San Francisco, Mission District of San Francisco, California. It is dist ...

White chili

White chili is made using chicken or turkey meat and broth,

white beans The navy bean, haricot, pearl haricot bean, Boston bean, white pea bean, or pea bean is a variety of the common bean (''Phaseolus vulgaris'') native to the Americas, where it was first domesticated. It is a dry white bean that is smaller than m ...

, 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.

Accompaniments and additions

The dish may be served with toppings or accompaniments; grated

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

, diced onions, and

sour cream Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, wh ...

are common toppings, as are

saltine cracker A saltine or soda cracker is a thin, usually square cracker usually made from white flour, sometimes yeast (although many are yeast free), and baking soda, with most varieties lightly sprinkled with coarse salt. It has perforations over its surf ...

tortilla chip A tortilla chip is a snack food made from corn tortillas, which are cut into triangles and then fried or baked (alternatively they may be discs pressed out of corn masa then fried or baked). Corn tortillas are made of nixtamalized corn, veget ...

s or

corn chip Corn chips are a snack food made from cornmeal fried in oil or baked, usually in the shape of a small noodle or scoop. Corn chips are thick, rigid and very crunchy. Corn chips have the strong aroma and flavor of roasted corn, and are often hea ...

cornbread Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are st ...

, rolled-up corn or flour

tortilla A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of Me ...

s, and pork

tamale A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamale ...

s. Chili can also be served over

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are som ...

in dishes such as

chili mac Chili mac is a dish prepared using chili con carne and macaroni as primary ingredients, which is often topped or intermingled with cheese. Some versions are made using prepared or homemade macaroni and cheese. It is a common dish in the cuisine ...

Pre-made chili

Canned chili

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 Corsicana is a city in Navarro County, Texas, United States. It is located on Interstate 45, 56 miles northeast of Waco, Texas. The population was 23,770 at the 2010 census. It is the county seat of Navarro County, and an important Agri-busines ...

, developed

Wolf Brand Chili Wolf Brand Chili is a brand of chili con carne currently owned by ConAgra Foods. It is available either with or without beans. History of the brand In 1895, Lyman T. Davis of Corsicana, Texas, sold "Lyman's Famous Chili" for five cents a bowl fro ...

in 1895. He owned a meat market and was a particular fan of Texas-style chili. In the 1880s, in partnership with an experienced range cook, he began producing heavily spiced chili based on chunks of lean beef and rendered beef suet, which he sold by the pot to local cafés. 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 William Penn Adair Rogers (November 4, 1879 – August 15, 1935) was an American vaudeville performer, actor, and humorous social commentator. He was born as a citizen of the Cherokee Nation, in the Indian Territory (now part of Oklahoma ...

, who always took along a case when traveling and performing in other regions of the world.

Ernest Tubb Ernest Dale Tubb (February 9, 1914 – September 6, 1984), nicknamed the Texas Troubadour, was an American singer and songwriter and one of the pioneers of country music. His biggest career hit song, "Walking the Floor Over You" (1941), m ...

, the country singer, was such a fan that one Texas hotel maintained a supply of Wolf Brand for his visits. Both the Gebhardt and Wolf brands are now owned by

ConAgra Foods, Inc. Conagra Brands, Inc. (formerly ConAgra Foods) is an American consumer packaged goods holding company headquartered in Chicago, Illinois. Conagra makes and sells products under various brand names that are available in supermarkets, restaurants, ...

Another major maker of canned chili, Hormel, sells chili available with or without beans, made with turkey or in vegetarian varieties, under their own name and other brands like Stagg.

Brick chili

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. Commonly available in small towns and rural areas of the American Southwest in the first three-quarters of the 20th century, brick chili has largely been superseded by canned chili. A few manufacturers, such as

XLNT Foods XLNT Foods (pronounced "excellent") is one of the oldest companies based in Southern California, and is the longest continuously operating brand of Mexican foods in the United States. They are known for their frozen prepared tamales and chili co ...

and Dolores Canning in Southern California, continue to distribute brick chili to supermarkets.

Seasoning mix

Home cooks may also purchase seasoning mixes for chili, including packets of dry ingredients such as

, masa flour, salt, and cayenne pepper, to flavor meat and other ingredients.

Other dishes made with chili

* A chili dog is a hot dog served with a topping of chili (usually without beans). * A

chili burger A chili burger (also known as a chili size,Alternate Link
via

french fries French fries (North American English), chips (British English), finger chips ( Indian English), french-fried potatoes, or simply fries, are '' batonnet'' or ''allumette''-cut deep-fried potatoes of disputed origin from Belgium and France. Th ...

and cheese to make chili cheese fries, or Coney Island fries. *

Chili mac Chili mac is a dish prepared using chili con carne and macaroni as primary ingredients, which is often topped or intermingled with cheese. Some versions are made using prepared or homemade macaroni and cheese. It is a common dish in the cuisine ...

is a dish made with canned chili, or roughly the same ingredients as chili (meat, spices, onion, tomato sauce, beans, and sometimes other vegetables), with the addition of

macaroni Macaroni (, Italian: maccheroni) is dry pasta shaped like narrow tubes.Oxford DictionaryMacaroni/ref> Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines ...

or some other pasta. Chili mac is a standard dish in the U.S. military and is one of the varieties of Meal, Ready-to-Eat (MRE). * A

Frito pie Frito pie is a dish popular in the Midwestern, Southeastern, and Southwestern United States, whose basic ingredients are chili, cheese, and corn chips (traditionally Fritos). Additions can include salsa, refried beans, sour cream, onion, rice ...

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 Fritos is an American brand of corn chips and dipping sauces that was created in 1932 by Charles Elmer Doolin and produced since 1961 by the Frito-Lay division of PepsiCo. Fritos are made by deep-frying extruded whole cornmeal, unlike the simila ...

s with a cup of chili poured over them, often topped with grated cheese or onions and

s and sour cream. Frito pies are popular in the

southwestern United States The Southwestern United States, also known as the American Southwest or simply the Southwest, is a geographic and cultural region of the United States that generally includes Arizona, New Mexico, and adjacent portions of California, Colorado, Ne ...

. File:Chili mac.jpg,

Image:coneyhdog.jpg, A

Coney Island hot dog A Coney Island hot dog, Coney dog, or Coney is a hot dog in a bun topped with a savory meat sauce and sometimes other toppings. It is often offered as part of a menu of classic American "diner" dishes and often at Coney Island restaurants. It is ...

in Detroit, with chili, onions, and mustard File:Chilli cheese fries.jpg, French fries topped with chili con carne and cheese sauce File:Frito Pie as Seen Today.jpg, A

Notes

References

* Charles Ramsdell. ''San Antonio: An Historical and Pictorial Guide''. Austin: University of Texas Press, 1959. * Joe E. Cooper. ''With or Without Beans.'' Dallas: W. S. Henson, 1952. * H. Allen Smith. "Nobody Knows More About Chili Than I Do." Reprinted at the web site. * Jack Arnold. ''The Chili Lover's Handbook.'' Privately published, 1977. * Robb Walsh. ''The Tex-Mex Cookbook: A History in Recipes and Photos.'' New York: Broadway Books, 2004. very knowledgeable and very well-written "food history", including a long chapter on "real" chili, chili joints, and the San Antonio chili queens.* Fr. Michael Muller. ''The Catholic Dogma'', 1888 *

Frank X. Tolbert Joseph Francis Tolbert-Cook (July 27, 1912 – January 10, 1984), better known as Frank X. Tolbert, was a Texas journalist, historian, and chili enthusiast. For the ''Dallas Morning News'', he wrote a local history column called ''Tolbert's Texas ...

. ''A Bowl of Red: A Natural History of Chili con Carne.'' Garden City, N.Y.: Doubleday, 1966. uch of the material in this book originally appeared in the author's newspaper columns in ''The Dallas Morning News'' beginning in the early 1950s.]

External links

Chili Appreciation Society International

International Chili Society
{{DEFAULTSORT:Chili Con Carne American cuisine Cuisine of the Southern United States Cuisine of the Southwestern United States Meat stews Mexican cuisine Symbols of Texas Tex-Mex cuisine