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Origins and history
The Americanized recipe consisted of dried beef, suet, dried chili peppers (usually chilipiquenes), 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 chili con carne was born in Ensenada, Mexico in the 1880s as a way of stretching available meat in the kitchens of poor Tejanos . However, this theory does not take in account Ensenada and Texas are very far from each other.
"San Antonio Chili Stand" was in operation at the 1893 Columbian Exposition in Chicago, which helped spread a taste for chili to other parts of the country. San Antonio was a significant tourist destination and helped Texas-style chili con carne spread throughout the South and West.
While the origins of chili con carne properly appear to be Mexico with American influence, there is evidence that the original idea and recipe may stem from Spanish conquistadors who came to Mexico in the 16th century
Chili Con Carne a la Calone is our 'house' Chili Con Carne recipe. It is a blend of the traditional, and original Chili (stewed beef) and bean Chili, which we are all too familiar with. By using steakettes, rather than ground-beef, the original Chili flavor returns.
oz) Can Black Beans
*Try adding 1 Portuguese, spicy Chorizo Saugsage (Spanish preferred, but Portuguese works well) for an additional zing.
the Beef (cooked separately from main Chili)
2. the Chili
Add the crushed Plum Tomatoes and the two cans of Tomato Paste. Add about 28-32 oz of cold water and stir. Simmer until Sauce begins to slightly bubble. Add Oregano, Sugar, Salt, Pepper, Chili Powder, and Tabasco Sauce. Wait until mixture begins to bubble and then reduce heat to low and simmer until heaven approaches.
3. Mix Ingredients
In 5-quart Dutch oven
or saucepot, heat oil over medium-high heat. Add beef, 1/3 at a time;
cook until browned on all sides. Remove; set aside.