The origins of chili are as hot a debate as the chili itself. Some say the perfect bowl began with “Chili Queens,” who sold seasoned bowls of goodness from colorful makeshift wagons or carts in the San Antonio, Texas Military Plaza. Others claim that chili found its beginning in “bricks,” made up of all the seasonings, designed to flavor venison or other game to feed hungry cowboys who were far from home on cattle drives.

During the Depression, chili joints “A small cheap restaurant, particularly one that served poor quality food” cropped up across the United States—it was cheap to make and often meant the difference between starvation and living. But in 1936, Dave Chasen put a whole new spin on his chili joint in Hollywood—selling his concoction (after freezing it for the week to let the flavors meld) to actors and actresses, studio people, chauffers, and even J. Edgar Hoover and Eleanor Roosevelt. The glamour of Hollywood and the allure of his recipe, which he would never divulge, took chili from the garbage that was necessary for survival to a more fashionable, sought-after fare.

And then, in the 1950s or 1960s depending on which sources you trust, the battle was on to see who could create the best bowl of chili. Many sources say the challenge began in 1967 in Terlingua, Texas—a two-man contest between Texan Homer “Wick” Fowler and Dallas newspaper reporter H. Allen Smith. The game was on when Smith wrote an article titled Nobody Knows More About Chili Than I Do, to which Fowler took offense. Although this competition resulted in a tie, a tradition was born. Chili cook-offs are as rampant and feverish as ever, with many people vying to take the top honors.

In 1909 Dew Brockman’s famous chili recipe, helped to dub Springfield, Illinois the “Chilli capital of the Civilized World” in 1993. Yes, that is an extra “l”, and yes, it is supposed to be there. Springfield chilli is not afraid of fat…often in the form of suet. And unlike Texan chili, Springfield chilli boasts the addition of beans.

Another interesting take on chili is the Cincinnati 5-way version…a generous helping of a thin, loose chili meat sauce served over a plate of spaghetti noodles, with raw onions, red beans, and cheese.

No matter how you make this versatile dish, chili is sure to warm you on cold winter days. And although my chili doesn’t come with a formula, there are many recipes out there that are sure to make your taste buds tingle, and will ensure a consistent batch every time. Try them out, and let us know your favorite. Here is one to get you started:

Chili with Beans

INGREDIENTS

Chili with beans. Photo courtesy of Christina Graiff

•2 pounds lean ground beef
•2 medium yellow onions, medium dice
•1 medium red bell pepper, medium dice
•6 medium garlic cloves, finely chopped
•1/4 cup chili powder
•1 tablespoon ground cumin
•1 1/2 teaspoons salt (or to taste)
•2 cans diced tomatoes
•1 can tomato sauce
•2 cans kidney beans, drained and rinsed
•1/4 cup coarsely chopped jalapeños

INSTRUCTIONS
1.Cook the ground beef over medium-high heat and drain most of the fat
2.Add the vegetables, garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine.
3.Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
4.Stir in the jalapeños or green chiles. Taste and season with salt as needed

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