Being from Mississippi, living in South Carolina, and then moving to Texas helps you realize that different parts of the country think differently whenever you mention certain foods—such as tacos, barbecue, and chili.
Chili has been one food disputed among aficionados for decades… geographic preferences, personal tastes, types of meat, inclusion of certain ingredients have been the subject of many heated debates….and cook-offs throughout the country…

I recently stumbled across this recipe for Mississippi-Style Barbecue… 

Honestly, I had never heard of Mississippi-Style Barbecue…but as I read the recipe, I remembered that this was the way that my mom taught me how to make chili…and kinda like assuming everyone in America loves Sour Cream Pound Cake as much as my family does, and then finding out that some people have never even heard of Sour Cream Pound Cake…here’s the recipe for Mississippi-Style Chili…just in time for the Super Bowl

Chili – Mississippi Style

Cook 2 pounds lean ground beef in a skillet. Drain. Add…

  • 4 tablespoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 15-ounce cans tomato sauce or tomato sauce with tomato bits
  • 1 cup water
  • 1 bay leaf

    Simmer for one hour. Remove bay leaf. Stir in…

    •  2 tablespoons vegetable oil
    • 2 tablespoons flour
    • 2 15-ounce cans red kidney beans, undrained
    • Cover and simmer 30 minutes, stirring periodically. 

    All chili contains chili peppers, meat (usually beef), and seasonings such as garlic, onions, and cumin…but beans and tomatoes are additions that cause controversy. 

    Beans…As far back as the early 20th century, the question of whether beans should or should not “belong” in chili has been an issue of debate. Beans commonly used for chili include small red or pink common beans, black-eyed peas, kidney beans, great northern beans, or navy beans. In 1999, the Chili Appreciation Society International specified that beans could not be used to make chili for official competition.

    Tomatoes…Tomatoes are another ingredient on which opinions differ. Wick Fowler, north Texas newspaperman and inventor of “Two-Alarm Chili,” insisted on adding one 15-oz. can per three pounds of meat when making his chili. 
      
    Brick Chili...As far back as 1850, dried bricks were formed—from beef, suet, dried chili peppers and salt—and then boiled in pots along the cattle trails. 

    In the 1880s, Rancher Lyman Davis from Corsicana, Texas, began producing heavily spiced chili, based on chunks of lean beef and rendered beef suet, and selling the chili by the pot to local cafés. 
    In 1895, Rancher Lyman Davis developed Wolf Brand Chili and began selling brick chili in small towns and rural areas of the American Southwest…in the days before home refrigerators were common.

      

       In 1893, the Columbian Exposition in Chicago popularized chili.

      In 1908, Willie Gebhardt, originally of New Braunfels, Texas, produced the first canned chili.

      Before World War II, hundreds of small, family-run chili parlors could be found throughout Texas and other states where Texans had moved. Each establishment proudly claimed to have the “secret recipe.”

      In 1977 the 65th Texas Legislature designated chili as the official dish of Texas.
        
      Chili verde (green chili) is a moderately to extremely spicy New Mexican cuisine stew or sauce usually made from chunks of pork that have been slow-cooked in chicken broth, garlic, tomatillos, and roasted green chilis. Tomatoes are rarely used. The spiciness of the chili is adjusted with poblano, jalapeño, serrano, and occasionally habanero peppers. 
        
      Cincinnati chili is a Mediterranean-spiced meat sauce developed by
      Greek-Macedonian immigrant restaurateurs in the 1920s consisting of ground beef, stock, tomato paste, cinnamon, Mediterranean spices and sometimes chocolate in a soup-like consistency.

        
      Vegetarian chili…A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians will ask for this chili again and again. You may even convert meat lovers to vegetarian chili!

         

      White Chili…White chili is made using white beans and turkey meat or chicken breast instead of a tomato-based sauce and red meat (beef). The resulting dish appears white when cooked.

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