We have finally made it to February. Those of us who live in the mid-west are starting to dream about spring. Melting of the snow, the sunshine coming back, the smell of soil and the springtime thunderstorms. But again, it is still February and if we are lucky, the temps are above 20 degrees. Sounds horrible, right? Well, there is one good thing about the cold… it is perfect chili weather! And today we are trying different canned chili. Yum?
Help us sustain our podcast and keep us trying foods like these!
Which Chili are we trying today?
Campbell’s Chunky Chili with Beans
Hormel Chili with Beans
Vietti Ancho Chicken Chili with Beans & Porter Ale
Amy’s Organic Chili - Medium
Chilli Man Chili with Beans
Who is on this spicy quest?
Nate, throwing a bean party.
Kris, loved by raccoons.
Matt, chili inclusive.
Amy, let me enlighten you.
And of course, our subscribers! Thanks to our small, yet coveted group. We appreciate the support. You too can join us on this food journey. All you need to do is… SUBSCRIBE!
The History of Chili
The history of Chili is not totally agreed upon. While many food historians agree that chili con carne is an American dish with Mexican roots, Mexicans are said to deny any association with the dish.
One story says that the dish came from Mexico, based on Bernal Diaz del Castillo’s The True History of the Conquest of New Spain, in which the author describes how the remains of luckless conquistadors, sacrificed and butchered by the Aztecs, were boiled up with hot peppers, wild tomatoes, and oregano.
Another story attributes chili to Spain. In the 17th century a nun was transported by angels from her Spanish convent to western Texas while in a trance, where she brought the word of God to the Jumano Indians and, in exchange, picked up a recipe for chili.
But what most historians agree upon is that the earliest written description came from J.C. Clopper. His description never mentions the word chili, but upon returning from a visit to San Antonio in 1828 he wrote, “When they (the poor families of San Antonio) have to lay for their meat in the market, a very little is made to suffice for the family; it is generally cut into a kind of hash with nearly as many peppers as there are pieces of meat - this is all stewed together.”
In the 1880s, chili stands started popping up in San Antonio markets. A bowl o’red, as it was called, cost ten cents and included bread and a glass of water. The dish soon became incredibly popular and eventually was featured at the World’s Fair in Chicago in 1893 at the San Antonio Chili Stand.
By the 1920s, cookbook recipes for chili called for beans. By the 1940s, tomatoes were a common ingredient along with beans, to the dismay of chili purists.
Chili became wildly popular in Texas through the years. President Lyndon B Johnson was a huge enthusiast. He is quoted as saying “Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better.” This statement by the President led to such a national flurry of recipe requests that Lady Bird Johnson had cards printed with the recipe for making the president’s favorite, Pedernales River Chili.
In fact, in 1977, Texas proclaimed chili as the official state food. Though, this chili is beanless.
Though, beyond the bean, chili is traditionally made with beef, though it has been made with everything from venison to buffalo, goat, skunk, jackrabbit, rattlesnake, pork, and chicken. And in Australia, they even make it with Kangaroo. Some Alaskans make it with moose, and Norwegians with reindeer.
Now beyond how you make your chili, a huge question is what do you eat with your chili. I know many people who swear by the peanut butter sandwich with their chili, a school lunch staple. Many others say cinnamon rolls, another school lunch staple. Other popular choices are
Cheese
Crackers
Fritos
Cornbread
Tortilla chips
Hotdogs
Spaghetti noodles
Rice
The Results
**SPOILER ALERT!**
Listen to the episode first if you do not want the results revealed to you yet!
5th Place: Hormel Chili with Beans
Amy - 1
Kris - 3
Matt- 3
Nate - 1
4th Place: Campbell’s Chunky Chili with Beans
Amy - 2
Kris - 4
Matt - 4
Nate - 2
3rd Place: Chilli Man Chili with Beans
Amy - 1
Kris - 4
Matt - 4
Nate - 4
2nd Place: Vietti Artisan Craft Ancho Chicken Chili with Beans & Porter Ale
Amy - 1
Kris - 6
Matt - 5
Nate - 2
1st Place: Amy’s Organic Chili Medium
Amy - 5
Kris - 5
Matt - 4
Nate - 6
There you have it. Amy’s Organic Chili receives the Quest for the Best seal of approval.
Check out their website to get some to try yourself!
https://www.amys.com/our-foods/organic-medium-chili
Thank you all for joining us on this episode of Quest for the Best. Let us know what you thought. Which is your favorite canned chili? We would love to know your rating!
Also, do you have any foods you would love to get the coveted seal of approval? Let us know in the comments what you want to hear next.
And of course, remember to subscribe to hear the latest episodes. And chip in on the podcast! Whatever value you get out of this entertainment, send it back our way. We thank you for the support!
SHOW NOTES:
https://www.nationalchiliday.com/chili-history.html#.Y71433bMJPY
https://www.nationalgeographic.com/culture/article/the-great-chili-debate
From a Can... It's Chili!