A short history of chili and all its famous fixin's - Today is Chili Day in the US

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History of chili -

The history that brought us from the raw resources that were found in abundance in the North American southwest to the warm, cozy bowls of chili that are enjoyed across the world today is long and fascinating.

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Plaza de Armas, San Antonio -

Most people agree that the history of chili begins around the Plaza de Armas, or Military Square, in San Antonio, Texas. In the 1800s, the Wild West town was inhabited by Mexican locals, European frontiersmen, and immigrants from the Canary Islands who had come to make up the majority of the city's governance.

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Private dinners -

In the private homes of the locals and the Canary Islanders that surrounded Plaza de Armas, weary frontiersmen passing through would be given a dish of stewed chilis and meat, known as chili con carne. Despite being unbearably spicy for most European palettes, chili con carne grew infamous within traveling circles for its exciting flavors, simple recipe, and heartiness.

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The "Chili Queens" -

Starting around the mid- to late-1800s, the Plaza de Armas, a bustling trading post, travel hub, and military center at the time, would be littered with carts run by women affectionately known as the "Chili Queens," who sold hearty chili con carne with sides of beans for just a few cents.

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Bowls of red -

Known as "bowls of red," this first iteration of chili was much simpler than what people may think of now. Besides garlic and a heavy shake of cumin, a bowl of red consisted of simply stewed chili peppers, onions, and pieces of meat.

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The cowboy's choice -

It didn't take long for chili to become a staple in every cowboy's chuckwagon. The stew was high in protein and antioxidants, and simple enough to make over a campfire.

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The best meal for the long haul -

What's more, stocks of chili ingredients could easily be replenished along the trail with naturally growing chili peppers and onions. Cowboys even took to planting herbs and vegetables along the trails in strategic places so they could count on enjoying them on the way back.

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A prisoner's best friend -

Because of chili's simplicity and minimal production costs, it also came to replace gruel as the dish du jour in Texas prisons. It wasn't uncommon for prisoners to rate prisons based on the quality of their chili, and some free convicts would even write to their friends on the inside to try to get the prison's recipe.

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Chili in Chicago -

In 1893, residents of San Antonio took their state's new favorite food to the World's Columbian Exhibition, a world's fair taking place in Chicago. Here, people from all over the nation developed a taste for Texas's spicy, magical stew.

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Nationwide chili parlors -

Chili parlors began to pop up everywhere from San Francisco to New York, all putting their own twist on it. It was an affordable, delicious, and durable meal that could be enjoyed across the country.

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Chili and the Great Depression -

Chili went from enjoyable to necessary once the Great Depression of the early 20th century hit. Proprietors of chili parlors could make the stew at almost zero cost, and provide crackers on the side for free.

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To bean or not to bean? -

Once chili was being thoroughly enjoyed around the country, rivalries and disagreements began to flare up. One of the largest points of contention was whether beans should be cooked into the chili, or left as a side. Texans, who rightly claimed ownership of the dish, swore by their method, but a critic from New York called chili without beans an "abomination."

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The first chili cook-off -

The first recorded chili cook-off took place at the Texas State Fair in 1952, and was battled between Texans. Chili cook-offs have since become a cultural event across the country.

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The revolutionary Frito pie -

It's hard to improve on perfection, but some may argue that's exactly what happened in 1949 when the "Frito pie" first started appearing in cookbooks and gas stations. This delicious snack pours chili into a bag of Fritos corn chips, topping with whatever you might desire, and digging in straight from the bag.

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The official dish of Texas -

In 1977, after long being considered the unofficial reigning champion, chili was officially named the State Dish of Texas.

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The best chili toppings -

With a history that spans so much of space and time, it's only natural that chili would be topped with all sorts of different things over the years and across state lines. Some are staples, considered necessary wherever you are, while others might seem a little outlandish at first. What they all have in common, however, is their tastiness.

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Cheddar cheese -

It's safe to say most people out there would agree that a healthy portion of cheddar cheese sprinkled on top of a bowl of chili, left to melt all throughout the bowl, can only make the dish tastier.

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Sour cream -

Sour cream is another universal favorite topping, especially for those who are sensitive to chili's inherent spiciness. Not only does a dollop of sour cream help alleviate any uncomfortable heat, but it can also bring out out many other flavors that might be hiding beneath the spiciness.

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Tortilla chips -

Anyone who loves a little crunch is sure to enjoy crushing some tortilla chips over their heaping portions of chili.

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Cornbread -

Another staple of Southern cuisine, cornbread is a perfect match for a bowl of chili. Whether you choose to crumble your cornbread over top, or dip your whole slice into the bowl, the flavors and textures will complement each other wonderfully.

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Mexican chorizo -

Other southwestern states like Arizona and New Mexico swear by topping an already-meaty bowl of chili with crispy, spicy crumbles of Mexican chorizo sausage.

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Mango -

Fruit might be the last thing one would thing to put in a bowl of chili, but mango has a history of going surprisingly well with peppers and spiciness. In this case, mango is a welcome addition to a bowl of chili, giving the bowl a surprising, yet inviting, fruity lightness.

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Diced onions -

Another classic that can be found just about everywhere, is freshly diced onions. Red or white, it doesn't matter—the refreshing taste and crispness of onions will elevate your bowl of chili to new heights.

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Chives -

Delicate, subtly aromatic chives are a wonderful garnish for any bowl of chili. Chives aren't exactly bold in flavor, but they add a warmly welcomed herby presence.

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Espresso -

Throwing a shot of espresso into a bowl of chili might sound crazy, but many experts swear by it. The strong coffee flavors help bring out the meatiness of the beef and make for a delicious, dignified bowl of red.

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Fresh bell peppers -

Peppers can come in handy when topping off a bowl of chili even if spice isn't your thing. A few freshly chopped bell peppers can add a nice touch of cool, crunchy sweetness.

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Whiskey - It may seem extreme to some, but given chili's origins, it also sort of makes sense. Pour in a little bit of whiskey while your chili is stewing to give it an extra bite.

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Cola -

Some might refuse to even consider pouring cola into their precious chili pot, but they will be missing out on one of life's most surprising joys. The cola won't make your chili taste like soda at all, but will add a whole new depth of flavor that's impossible to replicate any other way.

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Maple syrup -

For anyone who doesn't handle spice well and isn't a fan of sour cream either, maple syrup is a wonderful addition to chili to help cut through that heat.

Sources: (Insanely Good Recipes) (Chili Appreciation Society International) (Texas Monthly)

See also: Food favorites that may soon be extinct

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