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((Short description|Savory American stew with chili peppers and meat))
((Use mdy dates|date=May 2020))
((Use American English|date=January 2020))
((Infobox food
| name             = Chili con carne
| image            = Bowl of chili.jpg
| image_size       = 300px
| caption          = A bowl of chili con carne served with [[tortilla chips]]
| alternate_name   = Chili, Chilli
| country          = [[Mexico]]<br>[[United States]]
| served           = 
| creator          =
| course           = Main
| main_ingredient  = [[Chili pepper]]s, [[meat]], and often [[tomato]]es and [[kidney bean]]s
| variations       = Vegetarian chili, chili verde, white chili
| other            = 
))
'''Chili con carne''' (also spelled '''chilli con carne''' or '''chile con carne''' and shortened to '''chili''' or '''chilli'''; ((IPA-es|ˈtʃili koŋ ˈkaɾne))), meaning "chili with meat", is a spicy [[stew]] containing [[chili pepper]]s (sometimes in the form of [[chili powder]]), [[meat]] (usually [[beef]]), [[tomato]]es, and often [[pinto bean]]s or [[kidney bean]]s.<ref name="walsh">((Cite book|last=Walsh|first=Robb|url=https://books.google.com/books?id=bZPaCwAAQBAJ&pg=PA16|title=The Chili Cookbook: From Three-Bean to Four-Alarm, Con Carne to Vegetarian, Cookoff-Worthy Recipes for the One-Pot Classic (origin in Mexico: p 15-16)|date=2015|isbn=978-1-60774-795-6|publisher=Ten Speed Press|location=Berkeley))</ref> Other seasonings may include [[garlic]], [[onion]]s, and [[cumin]]. The dish originated in northern [[Mexico]].<ref name=walsh/>

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-off]]s, and may be used as a [[Side dish|side]], [[garnish (food)|garnish]], or ingredient in other dishes, such as soups or [[salsa (sauce)|salsas]].<ref>((Cite news|last=Naylor|first=Tony|date=January 20, 2015|title=How to eat: chilli con carne|language=en-GB|work=The Guardian|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2015/jan/20/how-to-eat-chilli-con-carne|access-date=May 8, 2020|issn=0261-3077))</ref>

==Origins and history==
In writings from 1529, the [[Franciscans|Franciscan]] friar [[Bernardino de Sahagún]] described chili pepper-seasoned stews being consumed in the [[Aztec]] capital, [[Tenochtitlan]], now the location of [[Mexico City]]. The use of beef as the primary meat originated with Spanish colonists.<ref name=walsh /> In Spanish, the term "chile con carne", consisting of the word ''chile'' (from the [[Nahuatl]] ''chīlli'') and ''con carne'', Spanish for 'with meat', is first recorded in a book from 1857 about the [[Mexican–American War]].<ref name=walsh /> 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]], of what is now [[Nuevo León]], Mexico.<ref name=walsh /><ref>((Cite web|title=History and Legends of Chili, Chili Con Carne History, Whats Cooking America|url=http://whatscookingamerica.net/History/Chili/ChiliHistory.htm|website=whatscookingamerica.net|date=May 14, 2015|access-date=December 15, 2015))</ref>

Chili became commonly prepared in northern Mexico and southern Texas.<ref name=":02">((Cite news|url=https://www.eater.com/2018/3/7/17081968/best-food-texas-tex-mex-barbecue|title=Everything You Know About Tex-Mex Is Wrong|last=McCarron|first=Meghan|date=March 7, 2018|work=Eater|access-date=June 13, 2018))</ref> Unlike some other Texas foods, such as [[barbecued]] [[brisket]], chili largely originated with working-class [[Tejano|Tejana]] and [[Mexican women]].<ref name=":02" /> The "chili queens" of [[San Antonio, Texas]] were particularly famous in previous decades for selling their inexpensive chili-flavored beef stew in their [[Casual restaurant|casual]] "chili joints".<ref name=":02" />

The San Antonio Chili Stand, in operation at the 1893 [[World Columbian Exposition|Columbian Exposition]] in [[Chicago]], helped popularize chili by giving many Americans their first taste of it. [[San Antonio]] was a tourist destination and helped Texas-style chili con carne spread throughout the South and West.<ref>((cite web |url=http://whatscookingamerica.net/History/Chili/ChiliHistory.htm|title=History of Chili, Chili Con Carne |publisher=whatscookingamerica.net|year=2004|access-date=January 6, 2008))</ref> Chili con carne is the official dish of the [[U.S. state]] of [[Texas]] as designated by the House Concurrent Resolution Number 18 of the 65th [[Texas Legislature]] during its regular session in 1977.<ref>"[https://www.tsl.state.tx.us/ref/abouttx/symbols.html State Dish - Chili]". [[Texas State Library and Archives Commission]]. Retrieved on March 7, 2010.</ref>

===Chili parlors===
[[File:Pot-o-chili.jpg|thumb|A pot of chili with whole [[Green chilies|green hot chilis]], [[kidney bean]]s, and tomatoes]]

Before [[World War II]], 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.<ref>((cite book |title=Kansas City: A Food Biography |author=Andrea L. Broomfield |publisher=Rowman & Littlefield |url=https://books.google.com/books?id=67pnCgAAQBAJ&q=chili+parlor&pg=PA59 |date=2016 |pages=58–60 |isbn=9781442232891 |access-date=September 14, 2017))</ref> After working at the [[Louisiana Purchase Exposition]], Charles Taylor opened a chili parlor in [[Carlinville, Illinois]], serving ''Mexican Chili''.<ref>[https://www.taylorschili.com/first-100-years-of-taylors "The First 100 Years"], Taylorschili.com</ref> [[Varallo's]], the oldest restaurant in Tennessee, opened as a chili parlor in 1907, competing with other chili parlors that had opened in [[Nashville, Tennessee|Nashville]] during the 1890s.<ref>((cite news|last1=Myers|first1=Jim|title=Varallo's claims title of oldest restaurant in state|url=https://www.tennessean.com/story/life/2015/11/07/varallos-claims-title-oldest-restaurant-state/75298014/|access-date=May 28, 2018|work=The Tennessean|date=November 7, 2015|language=en))</ref> In the 1920s and 1930s, chains of diner-style chili parlors began opening in the Midwest.

[[Cincinnati chili]] is a substantially different dish developed by Macedonian and Greek immigrants, deriving from their own culinary traditions. Dozens of restaurants offer this style throughout the [[Cincinnati]] area. It can be traced back to at least 1922, when the original Empress Chili location opened.<ref name=Fare >((cite news |last=Herrmann Loomis |first=Susan |title=Fare of the County; A City's Romance With a Bowl of Chili |newspaper=[[The New York Times]] |date=April 16, 1989 |url=https://www.nytimes.com/1989/04/16/travel/fare-of-the-country-a-city-s-romance-with-a-bowl-of-chili.html?pagewanted=all&src=pm |access-date=September 16, 2011))</ref>

In [[Green Bay, Wisconsin|Green Bay]], [[Wisconsin]], 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.<ref>[http://whoonew.com/2013/03/making-chili-johns-at-home/ The Secret to Making Green Bay’s Own Chili John's Style Chili in Your Kitchen]</ref> The original proprietor's son opened a second location in [[Burbank, California]] in 1946, which remains open. The Green Bay location closed in 2020.<ref>((cite web | url=https://www.wearegreenbay.com/coronavirus/chili-johns-to-close-after-decades-in-green-bay/ | title=Chili John's to close after decades in Green Bay | date=July 14, 2020 ))</ref>

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 (dish)|slinger]]: two cheeseburger patties, hash browns, and two eggs, and smothered in chili.<ref>[http://www.othodge.com/images/OTHmenu.pdf O.T. Hodges Menu], a "chili parlor" in Ferguson, MO in business since 1904.</ref> 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==
[[Image:Chili ingredients.jpg|thumb|right|Ingredients for chili con carne]]

===Beans===
[[Common bean|Beans]], a [[Staple food|staple]] of [[Tex-Mex cuisine]], have been associated with chili as far back as the early 20th century.<ref>((cite journal | title=Chili Con Carne | url=https://books.google.com/books?id=8F8BAAAAYAAJ&q=chili%20con%20carne%20recipe&pg=PA400 | publisher=Boston Cooking-School Magazine | date=June 1906 | volume=XI | pages=400, 401 | author=Hill, Janet M.))</ref> 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.<ref>Albala, Ken. Beans: A History. Oxford:Berg, 2007 p. 178</ref> 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]] any meats.<ref>Chili Appreciation Society International, [http://www.chili.org/rules.html Official CASI Rules & Guidelines] ((Webarchive|url=https://web.archive.org/web/20070624180106/http://www.chili.org/rules.html |date=June 24, 2007 )) October 1, 1999</ref> Small red or pink [[common bean]]s are commonly used for chili, as are [[Black turtle bean|black bean]]s, [[black-eyed pea]]s, [[kidney bean]]s, [[pinto bean]]s, [[great northern bean]]s, or [[navy bean]]s.

[[Image:Bowl of Chili No Beans.jpg|right|thumb|A bowl of Texas-style chili without beans]]
Most commercially prepared canned chili includes beans.((fact|date=May 2022)) Commercial chili prepared without beans is usually called "''chili no beans''" in the United States.((fact|date=May 2022)) 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.((fact|date=May 2022))

===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]] to his chili in the ratio of one 15-ounce can per three pounds of meat (425 g per 1.36&nbsp;kg). He also believed that chili should never be eaten freshly cooked, but refrigerated overnight to seal in the flavor. [[Matt Weinstock]], a Los Angeles newspaper columnist, once remarked that Fowler's chili "was reputed to open eighteen [[Sinus cavity|sinus cavities]] unknown to the medical profession".<ref>Tolbert, ''A Bowl of Red''</ref>

==Variations==

===Vegetarian chili===
((Unreferenced section|date=May 2022))
[[Image:ChiliSinCarne.jpg|thumbnail|A pot of 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]]. It is also popular with those on a diet restricting the use of [[red meat]]. 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]], or a [[starchy vegetable]], such as [[potato]]es. These chilis nearly always include beans. Variants may contain [[maize|corn]], [[squash (fruit)|squash]], sautéed [[Edible mushroom|mushrooms]], [[pearl onion]]s, [[shallot]]s or [[beet]]s.

===Chile verde===
'''Chile verde''' ('green chile') is a moderately to extremely spicy [[New Mexican cuisine|New Mexican]] stew or sauce usually made from chunks of [[pork]] that have been slow-cooked in chicken broth, [[garlic]], green [[tomatillo]]s, and roasted green chile.<ref>((Cite web|url=https://norecipes.com/chile-verde|title=Chile Verde|date=December 24, 2017))</ref> The spiciness of the chile is adjusted by the use of various peppers: Hatch chile, [[poblano]], [[jalapeño]], [[Serrano pepper|serrano]], and occasionally [[habanero]]. Chile verde is a common filling for the [[Mission burrito]].((fact|date=May 2022))

=== Cactus chili ===
'''Cactus chili''' is a spicy [[Southwestern United States|Southwestern]] stew that is a variation on traditional chili con carne, usually containing traditional ingredients such as chili peppers, beef, tomatoes, and pinto beans, along with sliced cactus pieces.<ref>((Cite web |title=What Is Cactus Chili |url=https://recipes.net/articles/what-is-cactus-chili/ |access-date=2024-02-16 |website=Recipes.net |language=en))</ref> It is traditionally cooked in a slow cooker and served with a side of [[Cracker (food)|salted crackers]]. Cactus chili is a relatively rare variation of chili con carne. However, it has gained prominence as a menu item at restaurant chains such as [[Showmars]].

===White chili===
((Unreferenced section|date=May 2022))
'''White chili''' is made using chicken or turkey meat and broth, [[Common bean#White beans|white beans]], and green chili peppers. The resulting dish appears light in color when cooked. A white cheese, such as Monterey Jack, or sour cream are often added when served.

==Accompaniments and additions==
[[File:Chili with garnishes and tortilla chips.jpg|thumb|Chili with garnishes and tortilla chips]]
[[File:ChiliOnAustrianTrain.jpg|thumb|right|Chili with mashed corn served in [[Austria]]]]
The dish may be served with toppings or accompaniments; grated [[cheese]], diced onions, and [[sour cream]] are common toppings, as are [[saltine cracker]]s, [[tortilla chip]]s or [[corn chip]]s, [[cornbread]], rolled-up corn or flour [[tortilla]]s, and pork [[tamale]]s. Chili can also be served over [[rice]] or [[pasta]] in dishes such as [[chili mac]].

==Pre-made chili==
===Canned chili===
 ((Unreferenced section|date=May 2022))
[[File:PXL 20220505 064141804~2.jpg|thumb|A can of Clover Valley brand 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]], developed [[Wolf Brand Chili]] 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]], who always took along a case when traveling and performing in other regions of the world. [[Ernest Tubb]], 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.]] 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.<ref>Tommy W. Stringer, "WOLF BRAND CHILI", Handbook of Texas Online (https://tshaonline.org/handbook/online/articles/diw01), accessed March 6, 2013. Published by the Texas State Historical Association.</ref> 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]] and Dolores Canning in Southern California, continue to distribute brick chili to supermarkets.<ref>[https://dolorescanning.com/chili-brick.html Original All-Beef 1-pound Chili Brick® - Dolores Canning Co.]</ref><ref>[https://www.xlntfoods.com/chili-con-carne Products | Chili Con Carne — XLNT Foods]</ref>

===Seasoning mix===
Home cooks may also purchase seasoning mixes for chili, including packets of dry ingredients such as [[chili powder]], [[masa de harina|masa flour]], salt, and [[cayenne pepper]], to flavor meat and other ingredients.((fact|date=May 2022))

==Other dishes made with chili==
* A [[chili dog]] is a [[hot dog]] served with a topping of chili (usually without beans).
* A [[chili burger]] is a burger topped with chili (usually without beans). 
* Chili is also added to [[French fried potatoes|french fries]] and cheese to make [[chili cheese fries]], or Coney Island fries.
* [[Chili mac]] 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]] 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).<ref>((cite web|url=http://www.mreinfo.com/us/mre/mre-menus.html|title=MRE Menus|author=<!--Staff writer(s); no by-line.-->|date=<!--undated-->|publisher=MRE Info|access-date=October 1, 2015))</ref>
* A [[Frito pie]] 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]] [[corn chip]]s with a cup of chili poured over them, often topped with grated cheese or onions and [[jalapeño]]s and sour cream.<ref name="Slashfood">((cite web| year =2007| url =http://www.slashfood.com/2007/09/26/austin-city-limits-festival-food-rocks/| title =Austin City Limits Festival Food Rocks!| publisher =Slashfood| access-date =September 27, 2007| archive-url =https://web.archive.org/web/20071220041241/http://www.slashfood.com/2007/09/26/austin-city-limits-festival-food-rocks/| archive-date =December 20, 2007| url-status =dead))</ref> Frito pies are popular in the [[southwestern United States]].

<gallery class="center" caption="" widths="200px" heights="170px">
File:Chili mac.jpg|[[Chili mac]]
File:Coney_Island_hot_dog_from_American_Coney_Island_in_Detroit.jpg|A [[Coney Island hot dog]] 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 [[Frito pie]]
</gallery>


==See also==
((Portal|Food|Texas))
* ((annotated link|Goulash))
* ((annotated link|List of legume dishes))
* ((annotated link|List of stews))
* ((annotated link|Rice and beans))
* ((annotated link|[[Chili powder]]))

==Notes==
((Reflist|2))

==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 ((webarchive |url=https://web.archive.org/web/20170725011512/http://www.chilicookoff.com/History/History_Started.asp |date=July 25, 2017 |title=International Chili Society)) 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. [A 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]]. ''A Bowl of Red: A Natural History of Chili con Carne.'' Garden City, N.Y.: Doubleday, 1966. [Much 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==
* [http://www.chili.org/ Chili Appreciation Society International]
* [https://web.archive.org/web/20040713002909/http://www.chilicookoff.com/ International Chili Society]

((Authority control))

((DEFAULTSORT:Chili Con Carne))
[[Category:Chili con carne| ]]
[[Category:American cuisine]]
[[Category:Cuisine of the Southern United States]]
[[Category:Cuisine of the Southwestern United States]]
[[Category:Meat stews]]
[[Category:Mexican cuisine]]
[[Category:Symbols of Texas]]
[[Category:Tex-Mex cuisine]]

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Module:If empty (view source) (protected)
Module:Infobox (view source) (template editor protected)
Module:Infobox/styles.css (view source) (template editor protected)
Module:InfoboxImage (view source) (template editor protected)
Module:Lang (view source) (template editor protected)
Module:Lang/ISO 639 synonyms (view source) (template editor protected)
Module:Lang/data (view source) (template editor protected)
Module:Language/data/iana languages (view source) (template editor protected)
Module:Language/data/iana regions (view source) (template editor protected)
Module:Language/data/iana scripts (view source) (template editor protected)
Module:Language/data/iana suppressed scripts (view source) (template editor protected)
Module:Language/data/iana variants (view source) (template editor protected)
Module:List (view source) (protected)
Module:Message box (view source) (protected)
Module:Message box/ambox.css (view source) (protected)
Module:Message box/configuration (view source) (protected)
Module:Namespace detect/config (view source) (protected)
Module:Namespace detect/data (view source) (protected)
Module:Navbar (view source) (protected)
Module:Navbar/configuration (view source) (protected)
Module:Navbox (view source) (template editor protected)
Module:Navbox/configuration (view source) (template editor protected)
Module:Navbox/styles.css (view source) (template editor protected)
Module:Ns has subpages (view source) (protected)
Module:Pagetype (view source) (protected)
Module:Pagetype/config (view source) (protected)
Module:Pagetype/disambiguation (view source) (protected)
Module:Pagetype/setindex (view source) (protected)
Module:Pagetype/softredirect (view source) (protected)
Module:Portal (view source) (template editor protected)
Module:Portal/images/f (view source) (template editor protected)
Module:Portal/images/t (view source) (template editor protected)
Module:Portal/styles.css (view source) (template editor protected)
Module:SDcat (view source) (protected)
Module:String (view source) (protected)
Module:TableTools (view source) (protected)
Module:Unicode data (view source) (template editor protected)
Module:Unsubst (view source) (protected)
Module:Webarchive (view source) (template editor protected)
Module:Webarchive/data (view source) (template editor protected)
Module:WikidataIB (view source) (template editor protected)
Module:WikidataIB/nolinks (view source) (template editor protected)
Module:WikidataIB/titleformats (view source) (template editor protected)
Module:Wikitext Parsing (view source) (protected)
Module:Yesno (view source) (protected)

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