Enjoy this previously published Zola classic!
It's the Chili Chowdown
Chile is the pepper. Chili is the concoction.
And now that we’ve got that straight, let’s talk chili. It’s chilly outside these days so now’s a perfect time.
The history of chili is long and varied. Even the International Chili Society debates the origins of chili. (Yes, there IS an International Chili Society). Chili has been around in one form or another since cooking began.
The origins of Texas chili seem to have come from a range cook who was working along the cattle trail, feeding the hungry men at the end of a long day of rustling steer. Here’s his original recipe...
This is a famous chili that probably should not even be called a chili. It was invented by two brothers who emigrated from Europe in the 1920s. Of course, they lived in Cincinnati. When finished this will look sort of like chili but it’s served on spaghetti. There are no beans and it’s not spicy. It’s flavorful for sure, but not “hot.” Don’t let the list of ingredients throw you off. This is simple to make.
Servings: Serves 3. This recipe can be doubled easily. If you double it, it will take about twice as long to cook down to the perfect sauciness.