Chili con carne, commonly known simply as chili, is a spicy stew containing meat, chili peppers, and often beans. It is a widely popular dish in Tex-Mex cuisine with many regional variations across the American Southwest. But what were the origins of this iconic dish? Where did it come from and how has it evolved over time into the chili con carne we know today?
The Origins of Chili Con Carne
The exact origins of chili con carne are unclear, but most food historians agree it likely originated in the American Southwest in the mid-19th century. The earliest printed recipes for chili date back to the 1880s in Texas, suggesting it was developed by Texan cowboys during the late 1800s.
Some key facts about the origins of chili:
- The earliest known chili recipes called for beef suet as the fat/grease component. Suet is the raw fat around the kidneys and loins of cattle that was readily available to cowboys butchering cattle on trail drives.
- Dried red chili peppers were a staple ingredient which cowboys could carry during long cattle drives. These peppers were presumably dried and ground into chili powder to flavor the stew.
- Beef, suet, dried chilis and wild herbs and spices on hand were likely cooked in a pot over an open campfire on cattle drives, creating an early version of chili.
- Beans were not part of most of the earliest chili recipes, but were likely added later as a protein source as the dish became more of a household staple.
- The earliest printed chili recipe appeared in the 1880s in the Colorado newspaper Sundance Gazette.
So the original version of chili con carne eaten by cowboys in the 1800s Southwest was very basic – chunks of beef and fat cooked with chili peppers, herbs and spices. It was born out of necessity to provide hearty, warming meals using ingredients readily available on the trail. Over time, variants evolved with the addition of tomatoes, beans, and other ingredients as chili grew in popularity and spread across the region.
Early Chili Recipes and Ingredients
The first printed chili recipes provide insight into what the dish was like in the 1880s when it was becoming popularized. Here is a look at some key features of early chili recipes:
Meat
Beef was used in most early chili recipes, either as chunks or ground/shredded meat:
- Beef suet (raw fat) provided grease/fat for cooking
- Dried or smoked meat was also common
- Goat, venison, pork or chicken may have also been used
Chili Peppers
Dried red chili peppers were a defining ingredient, used whole, powdered or flaked:
- Ancho, New Mexican, guajillo were common dried chilis
- Chipotle (smoked jalapeno) was also used
- Sometimes a combination of chili pepper types
Spices and Herbs
Early chilis had simple spice blends, limited to what cowboys had on hand:
- Garlic, salt, black pepper, cumin, oregano were typical
- Comino seeds (cumin) were common
- Oregano, marjoram or parsley provided herby flavors
Thickeners
Early chili used masa (cornmeal) or wheat flour to thicken:
- Masa harina (corn flour) added corn flavor and thickness
- Wheat flour-based roux or dough balls used to thicken stew
Beans
Most early chili recipes did not include beans:
- Pinto, kidney or black beans were added in some later recipes
- Used as an affordable protein source
Overall, the earliest printed chili recipes from the late 1800s call for chili peppers, dried meat, suet/fat, spices and masa/flour as thickeners. Onions, garlic and salt were key seasonings. Tomatoes, beans, and other vegetables were largely absent.
Evolution of Chili in the Late 1800s
As chili grew in popularity in the late 1800s, it evolved from the basic trail version into more complex urbanized recipes. Some key changes and trends:
- Use of tomato sauce or fresh tomatoes became common
- Beans, especially kidney beans, were added for protein and bulk
- Wider arrays of spices like cumin, oregano, cloves were used
- Vegetables like onions and potatoes started appearing
- Some recipes substituted olive oil for suet as fat/grease
- Beef remained the dominant meat but turkey, chicken or venison appeared
- Masa harina or wheat flour remained common thickeners
Urban cooks in Texas and throughout the Southwest began putting their own spins on chili con carne recipes in the late 1800s. Tomatoes and beans were convenient canned ingredients by this time. As the railroad expanded across the region, a wider variety of herbs and spices were available to cooks looking to enhance chili’s flavor. Still, the basic elements – chili peppers, meat, fat, herbs and thickeners – remained at the core.
San Antonio: Chili Capital of the World
San Antonio, Texas played a key role in popularizing chili con carne in the late 1800s. By 1895, the dish was becoming a San Antonio staple sold by street vendors and at public gatherings. The city’s prominence in the chili story earned it the nickname “Chili Capital of the World.”
Some ways San Antonio shaped chili history:
- San Antonio Chili Queens sold chili from outdoor stands beginning in 1880s
- The Chili Queens helped popularize the dish across the region
- San Antonio was an epicenter for chili with dozens of vendors by 1900s
- Livestock and chili peppers were both readily available
- San Antonio’s mix of Anglo, Mexican, German residents influenced recipes
- The first San Antonio Chili Stand opened at Military Plaza in 1899
- Large public chili feasts became a San Antonio tradition starting in 1940s
From the 1890s onward, San Antonio emerged as the leading chili city. Its Chili Queens helped share chili with the local population and visitors alike. Chili con carne became one of the city’s signature dishes, known nationwide.
Chili Paste Brands and Canned Chili
Two key innovations helped bring chili con carne to a mass audience across America in the early 1900s:
- Commercial chili powder blends
- Canned/pre-made canned chili
Commercial production of chili pastes/powders began in the 1890s. Brands like Gebhardt’s Eagle Chili Powder helped popularize chili seasoning nationwide. Before chili powder blends, home cooks had to grind chilis themselves. Brands like Gebhardt’s made chili flavors more convenient and accessible.
Canned, pre-made chili also brought the dish to a wider audience. The first commercial canned chili was sold by the Lykes Brothers Meat Company in 1921. The William Gebhardt Chili Powder Company followed with its own canned chili in 1908. Canned chili could be quickly heated and served, allowing busy home cooks to easily enjoy chili nationwide.
Here is a timeline of major early chili powder and canned chili brands:
| Year | Brand | Significance |
|---|---|---|
| 1894 | Gebhardt’s Eagle Chili Powder | One of first commercial chili powder brands |
| 1921 | Lykes Brothers Chili | First commercial canned chili |
| 1908 | Gebhardt’s Chili Con Carne | Gebhardt’s canned chili version |
| 1910 | Burnham & Hanna Chili Powder | Early Anglo-owned chili brand |
These commercial chili products made enjoying chili much more convenient nationwide. Now home cooks could enjoy chili using pre-made chili powders and canned versions, instead of preparing chili peppers and spices from scratch.
Chili Becomes an American Mainstay
By the early 20th century, chili con carne was a well-established part of American cuisine. Some factors in its rise in popularity:
- Street food vendors made chili available everywhere
- It wasdeemed the “official food of Texas” at the 1893 Chicago World’s Fair
- Railroads and chili powder brands spread it across the country
- Canned chili put it on shelves nationwide
- Simple, inexpensive ingredients made it accessible
- Its casual, informal nature gave it mass appeal
- Soldiers enjoyed it abroad during World War II, boosting its popularity
While chili originated in Texas, it achieved national fame and love by the 1940s. Americans from all backgrounds enjoyed chili thanks to its accessibility. By mid-century, chili was firmly established as an American food icon across the country.
Regional Chili Styles Emerge
As chili grew in popularity across America in the early 1900s, distinct regional styles emerged:
| Region | Characteristics |
|---|---|
| Texas | No beans, chunks of meat, chili powder, masa/flour thickeners |
| Midwest | Tomato-based with beans, ground beef, onion, garlic |
| California | Light color, no beans, lean meat like turkey or chicken |
| New Mexico | Lean pork/venison, dried chilis, onions, garlic, cumin |
Cities and states put their unique stamp on chili based on local tastes and ingredients. Texas-style chili remains focused on meat and chili flavors. Northern styles add more tomatoes and beans. New Mexican chili highlights regional spices like cumin and oregano. Californian chili uses leaner meats and fresher flavors.
Even with these variations, the core elements of meat, chili peppers, herbs and spices remain at the heart of every regional chili style.
Chili Today
From its cowboy origins, chili con carne has evolved into a diverse American dish with countless regional variations. The popularity and adaptability of chili is demonstrated by some modern facts:
- There are chili cookoffs nationwide, with the largest in Terlingua, Texas
- It is served year-round across the country in homes, restaurants and at public events
- Unique versions exist like Cincinnati chili served over spaghetti
- Vegetarian and turkey chilis have become popular modern twists
- It remains a major component of Tex-Mex cuisine
- Beans vs. no beans remains a lively debate among chili fans
- It is cherished as the official state dish of Texas
Chili con carne has only continued to thrive over more than a century since its beginnings. The countless recipes reflect the creativity chili inspires in its fans. But no matter how it is adapted, chili remains the beloved, iconic dish born over campfires in the American Southwest.
Conclusion
Tracing the origins of chili con carne reveals how a basic cowboy improvisation evolved into an iconic American dish. The early chili cooked by cowboys in the 19th century Southwest was a bare-bones stew, born out of necessity on the trail. But creative cooks in Texas soon transformed those basics into the elaborate chili recipes we know today. Chili’s ascent to nationwide popularity was thanks to street vendors, chili powder brands, canned chili and immigrants spreading their chili love across the country. Over a century, chili has thrived and adapted ascooks put their own spin on this versatile, democratic dish. The countless chili recipes today provide a glimpse into the diverse influences shaping American cuisine.