So now, you Say you Got the Best Chili Recipe? But do you know it’s History?


And it’s many or should I say Tons of different Recipes on how to Make Chili. But is yours the Best? Well, could be. But let’s jump into who started making Chili all together. And before I start? Where do you think it Originated?






New Jersey?


And what’s the best test of your Best Chili Recipe?

Yes, when you feed yours to others, what sort of results do you expect? Maybe, the following video is what you expect?

So, where did you think Chili Originated? Here, I know your Brain must be straining by now. Let me help-


The modern dish we know as chili, also known as chili con carne (chili with meat), does appear to have roots in the American West, particularly the State of Texas. An old legend holds that immigrants from the

 Canary Islands brought a recipe for chili with them when they settled San Antonio in the early 1700s. Historians do know that chili was a popular meal amongst cowboys and pioneers on the Western frontier.

The Canary Islands are located in the Macaronesia region of the North Atlantic Ocean. The island group is on the west coast of continental Africa, approximately 100 km from Morocco and southwest of Spain. The archipelago is approximately 1,300 km southeast of Gibraltar.

In the 1880s, chili stands became popular in San Antonio. Women known as “chili queens” served “bowls o’ red” to customers, and the fame of chili con carne began to spread across the country. The 1893 World’s Fair in Chicago featured the dish at the San Antonio Chili Stand.

Since that time, chili has become a popular dish all over the United States. Its association with Texas, however, remains quite strong. In fact, the Texas legislature named chili the official state dish in 1977.

Today, playful debates rage at chili cook-offs regarding which ingredients compose “real” chili. For many Texans, a “bowl o’ red” contains nothing more than chili peppers, meat, and spices. Midwestern versions often add beans and additional fat into the mix. It’s not uncommon to find regional varieties of chili that also feature tomato sauce and/or pasta noodles.

Texas State Dish – Chili

Chili was adopted as the Texas state dish on May 11, 1977. The International Chili Cook-Off has been held in Texas in 1967. President Lyndon B. Johnson commented that “chili concocted outside of Texas is a weak, apologetic imitation of the real thing,” and Will Rogers described Texas chili as “the bowl of blessedness.” The legislature said, “One cannot be a true son or daughter of this state without having his taste buds tingle at the thought of the treat that is real, honest-to-goodness, unadulterated Texas chili.”

Texas State Dish – Chili

“The Chili Queens were a group, not an organized association by any stretch, but they were women in San Antonio, mostly, not exclusively, Latina, who set up in the plazas and sold food,” Wise told Free Range American. “These Chili Queens would set up what amounted to small Mexican restaurants. They would cook and sell tamales, enchiladas, tortillas, and other items, including this stew that came to be called chili.”

Enthusiasts of chili say one possible though far-fetched starting point comes from Sister Mary of Agreda, a Spanish nun in the early 1600s who never left her convent yet had out-of-body experiences in which her spirit was transported across the Atlantic to preach Christianity to the Indians. After one of the return trips, her spirit wrote down the first recipe for chili con carne: chili peppers, venison, onions, and tomatoes.

Another yarn goes that Canary Islanders who made their way to San Antonio as early as 1723, used local peppers and wild onions combined with various meats to create early chili combinations.

Most historians agree that the earliest written description of chili came from J.C. Clopper, who lived near Houston. While his description never mentions the word chili this is what he wrote of his visit to San Antonio in 1828:  “When they [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.”  

1949 pic of Chili Con Carne

And another big Question is What kind of Beans to Use?



Black Bean?

But what is really in Chili? The following has some very interesting Chili Recipes-

I only wished to share the Link Address and the above popped up. Oh Well, I did find the Cracker Jack Recipe interesting.

But if you don’t want to make your Own, here are a few you can try from a Can of easy to make box or bag of chili mixings-

I grew-up eating homemade Chili and Wolf Brand Chili.

The original Wolf Brand Chili recipe was developed in 1895 by a Texas ranch cook and Lyman T. Davis. Recognizing that they had something good, the pair brought their specialty by wagon to the oil boomtown of Corsicana, Texas. There they sold it for five cents a bowl in front of the Blue Front Saloon.

By the early 1920s, the chili’s great-tasting reputation had spread, so Mr. Davis began canning the chili. At the suggestion of a local photographer, Mr. Davis’ pet wolf, Kaiser Bill, was selected to grace the label. Suddenly the chili had a name, Wolf Brand, which became as famous as its flavor.

Now, you’ve finally gotten brave enough to make your 1st Homemade Chili. I use this to start mine-

On the Box, it’ll tell you what else you’ll need to make your own.

And now you need two pounds of ground beef. And they make a Chili Meat Cut at the Grocery Store. Or you can use Hamburger Meat or Ground Turkey Meat. Some use chicken.

And when it’s finished, what is NEXT?

Things to Add to your Bowl of Chili-Chili-tgese are suggestions-

  1. Fresh diced Onion.
  2. Shredded sharp cheddar cheese.
  3. A crumbled slice of Cornbread.
  4. Small Slices of Jalapenos.
  5. Table Black Pepper.
  6. Table Salt if needed?
Always try your Chili before you go adding Salt and Pepper automatically. It may already be floating in lots of spices and when they come together, you’ll be Happy Texas gave you something fun to eat. Chili.

Some will add a can of beer to their Chili while it’s cooking in the Big Cooking Pan.

But REMEMBER, if you add lots of HOT SEASONING, You may be the only one eating it.

Just saying because I’ve eaten some guys Master Chili AND just one bite and you’re finished because it just scorched you taste buds. So, don’t play Stupid Mr. Hot Sauce Man.

But if you haven’t had a Big Steaming Bowl of Wolf Brand Chili, then it’s been too long…

And if your favorite Pet eats some Chili-