Who invented chili con carne?!
Answers:
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Many argue that chili was invented in Mexico during the 1840s, as a replacement for pemmican; others place its origin in Tijuana, Baja California, or Ciudad Juárez, Chihuahua, Mexico!.[citation needed]
The Mexicano origin theory holds that it was created as a complimentary dish served at cantinas, especially to please outsiders, who wanted something spicy and "Mexican" to eat, but also free or cheap!. It was made with leftovers from the meals prepared in the cantina and served for free to drinking customers!.
The chilies originated in the Americas and were in wide use in pre-Columbian Mexican culture!. Any stew made using significant amounts of chilies might be seen as a forerunner of all modern chili recipes!.
While evidence of corn in pre-Columbian proto-chili stews remains to be discovered, its usage can be inferred!. While bulk grain fillers are not seen as legitimate ingredients in some recipes, masa, a meal made from either corn flour (masa harina) or corn which has been treated with lime to make hominy (Masa nixtamalera), is often used as a thickener and flavoring!.
The Americanized recipe consisted of dried beef, suet, dried chile peppers (usually chilepiquenes), and salt, which were pounded together and left to dry into bricks, which could then be boiled in pots on the trail!. An alternative, and more widely-accepted theory, holds that chile con carne was born in Ensenada, Mexico in the 1880s as a way of stretching available meat in the kitchens of poor Tejanos[citation needed]!. However, this theory does not take in account Ensenada and Texas are very far from each other!.
"San Antonio Chile Stand" was in operation at the 1893 Columbian Exposition in Chicago, which helped spread a taste for chile to other parts of the country!. San Antonio was a significant tourist destination and helped Texas-style chile con carne spread throughout the South and West!.[1]Www@FoodAQ@Com
The Mexicano origin theory holds that it was created as a complimentary dish served at cantinas, especially to please outsiders, who wanted something spicy and "Mexican" to eat, but also free or cheap!. It was made with leftovers from the meals prepared in the cantina and served for free to drinking customers!.
The chilies originated in the Americas and were in wide use in pre-Columbian Mexican culture!. Any stew made using significant amounts of chilies might be seen as a forerunner of all modern chili recipes!.
While evidence of corn in pre-Columbian proto-chili stews remains to be discovered, its usage can be inferred!. While bulk grain fillers are not seen as legitimate ingredients in some recipes, masa, a meal made from either corn flour (masa harina) or corn which has been treated with lime to make hominy (Masa nixtamalera), is often used as a thickener and flavoring!.
The Americanized recipe consisted of dried beef, suet, dried chile peppers (usually chilepiquenes), and salt, which were pounded together and left to dry into bricks, which could then be boiled in pots on the trail!. An alternative, and more widely-accepted theory, holds that chile con carne was born in Ensenada, Mexico in the 1880s as a way of stretching available meat in the kitchens of poor Tejanos[citation needed]!. However, this theory does not take in account Ensenada and Texas are very far from each other!.
"San Antonio Chile Stand" was in operation at the 1893 Columbian Exposition in Chicago, which helped spread a taste for chile to other parts of the country!. San Antonio was a significant tourist destination and helped Texas-style chile con carne spread throughout the South and West!.[1]Www@FoodAQ@Com
1618 - According to an old Southwestern American Indian legend and tale (several modern writer have documented - or maybe just "passed along") it is said that the first recipe for chili con carne was put on paper in the 17th century by a beautiful nun, Sister Mary of Agreda of Spain!. She was mysteriously known to the Indians of the Southwest United States as "La Dama de Azul," the lady in blue!. Sister Mary would go into trances with her body lifeless for days!. When she awoke from these trances, she said her spirit had been to a faraway land where she preached Christianity to savages and counseled them to seek out Spanish missionaries!.
It is certain that Sister Mary never physically left Spain, yet Spanish missionaries and King Philip IV of Spain believed that she was the ghostly "La Dama de Azul" or "lady in blue" of Indian Legend!. It is said that sister Mary wrote down the recipe for chili which called for venison or antelope meat, onions, tomatoes, and chile peppers!. No accounts of this were ever recorded, so who knows!?
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It is certain that Sister Mary never physically left Spain, yet Spanish missionaries and King Philip IV of Spain believed that she was the ghostly "La Dama de Azul" or "lady in blue" of Indian Legend!. It is said that sister Mary wrote down the recipe for chili which called for venison or antelope meat, onions, tomatoes, and chile peppers!. No accounts of this were ever recorded, so who knows!?
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Many argue that chili was invented in Mexico during the 1840s,as a replacement for pemmican; others place its origin in Tijuana, Baja California, or Ciudad Juárez, Chihuahua, Mexico!.!.!.
There's more at wikipedia at site below!.!.!.
Hope this helps,
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There's more at wikipedia at site below!.!.!.
Hope this helps,
GDWww@FoodAQ@Com
Eric Concarne invented it!. In 1865, with his friend Dr!. Simon Bolgnaise working simultaneously on Italian dishesWww@FoodAQ@Com
Native americans and hispanics invented it!. Mostly in new mexico!. and its "Chile" not chiliWww@FoodAQ@Com