How does Chili Con carne define different regions of the United States, And why it is viewed as a Mexican dish?
William Dwyer
Hudson County Community College
Professor Philbert
5/10/17
Abstract
I’m writing this paper about chili because chili has to be hands down one of my favorite meals. Once a month I wake in the morning and smell the aroma of ground beef being cooked wafting through the house. When you walk down the stairs you can see the beef can cooked in the slow cooker and the smell of garlic and onions hit you. This is my second favorite smell to wake up to. The first is bacon. But going back to the question at hand, why is chili con carne …show more content…
Even though Cincinnati is in the Midwest, it is unlike its Illinois cousin as this chili is very thin Sause and contains meat, spaghetti noodles, chopped raw onions, red beans and shredded cheese. This recipe comes from Nicholas Lambrinides who opened the skyline chili restaurant in Cincinnati, Ohio. Nicholas wanted to share the food he grow up eating in Greece. He uses a collection of Mediterranean spices such as allspice, cinnamon, cloves, and cocoa. Chili cultural dates back before World War 2 and as early as 1904. Hundreds of restaurants specializing in chili could be found all throughout Texas and the surrounding states. With the large amount of Mexican immigrants after 1950 there was a surge in the amount of Mexican restaurants. This is when chili was introduced to the Mexican immigrants and soon they started to blend traditional Mexican food with the cooking practices of Texan cooking and the style of cooking known as Tex-Mex was born. The immigrants used the ample supply of beef and added a little bit of cowboy flare. Soon after many other new dishes were being invented like chimichangas and nachos. The chimichangas were invented in the 1950s at El Charro restaurant in Tucson, Arizona and the nachos were first served at a concession at Dallas’s state fair of Texas in 1964. This shows that a lot of so called Mexican food was really developed in America even though their heritage is still grounded in Mexican
William Dwyer
Hudson County Community College
Professor Philbert
5/10/17
Abstract
I’m writing this paper about chili because chili has to be hands down one of my favorite meals. Once a month I wake in the morning and smell the aroma of ground beef being cooked wafting through the house. When you walk down the stairs you can see the beef can cooked in the slow cooker and the smell of garlic and onions hit you. This is my second favorite smell to wake up to. The first is bacon. But going back to the question at hand, why is chili con carne …show more content…
Even though Cincinnati is in the Midwest, it is unlike its Illinois cousin as this chili is very thin Sause and contains meat, spaghetti noodles, chopped raw onions, red beans and shredded cheese. This recipe comes from Nicholas Lambrinides who opened the skyline chili restaurant in Cincinnati, Ohio. Nicholas wanted to share the food he grow up eating in Greece. He uses a collection of Mediterranean spices such as allspice, cinnamon, cloves, and cocoa. Chili cultural dates back before World War 2 and as early as 1904. Hundreds of restaurants specializing in chili could be found all throughout Texas and the surrounding states. With the large amount of Mexican immigrants after 1950 there was a surge in the amount of Mexican restaurants. This is when chili was introduced to the Mexican immigrants and soon they started to blend traditional Mexican food with the cooking practices of Texan cooking and the style of cooking known as Tex-Mex was born. The immigrants used the ample supply of beef and added a little bit of cowboy flare. Soon after many other new dishes were being invented like chimichangas and nachos. The chimichangas were invented in the 1950s at El Charro restaurant in Tucson, Arizona and the nachos were first served at a concession at Dallas’s state fair of Texas in 1964. This shows that a lot of so called Mexican food was really developed in America even though their heritage is still grounded in Mexican