America’s Fall favorite…Chili!

Chili is as American as beautiful autumn days and watching American Football. It is a perennial favorite with each family having their own secret recipes handed down through the generations.

If I surveyed my friends across America, I am going to get a range of comments as to what makes a good chili. You will hear controversy on whether it is considered a soup or stew. Some will cry out stew beef cut, ground beef, others pulled chicken, ground turkey and even others make vegetarian. Then there is an entire discussion on what should go in it. Beans or no beans. Pasta or rice. Next, what items to include in the toppings bar for chili…shredded cheese, sour cream or greek yogurt, diced avocado, uncooked unions, queso fresco, diced tomatoes, chopped scallions and the list grows by each person you speak with. Don’t stop there, what type of food do you eat alongside your chili? The favorite of many is corn bread or biscuits, corn chips, saltine crackers, cheese quesadillas, guacamole, sweet potato fries or some version of a salad.

The origins of Chili is varied depending on who you survey. Some believe it started in Mexico with Chile con Carne, but that has been debated for years. While others attribute the stews origins to Spain. Looking further back in history, Texas lays claim to originating it as well. Others will tell you it was an easy stew originated by the very poorest Americans in the early 1900’s. Who really knows will be left to the chefs, foodies and the historians.