Newspapers / The Charlotte Post (Charlotte, … / Oct. 23, 1986, edition 1 / Page 20
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Chili: An American Tradition Americans are heating up for the chili craze. Already, more than one billion pounds of chili are consumed in U S. homes annually and that amount is expected to increase dramatically. A group called CHILI USA is lobbying to have chili declared the official food of the U.S. Groups, such as the International Society, exist solely for the purpose of promoting the craze for that tasty "bowl of red." For years, the chili craze has been fostered by men like Will Rogers and former President Lyndon Johnson. Carroll Shelby, renowned designer of high-performance cars and former champion race driver, has steered into the chili business with a new packaged Texas chili seasoning ■rifc. Why all the chatter about chili? Why all the buzz over the bowl of red? ■ It all started back in the mid 1800s when cowboys who roamed the •Texas ranges needed a hearty ration .that could be carried with them during long cattle drives. Back then, meat and chili peppers existed in large quantities in Texas. Meat, such as buffalo, venison or beef was hacked fine and sun dried, then pounded together with chiles and seasonings to form a nonperishable mixture that could hit reconstituted with water for a satisfying meal < Chili’s popularity expanded peyond Western cattle trails in the late 1800b starting San Antonio, Texas. Women called “Chili Queens’’ began vending chili from roadside stands and it was they who really developed chili as we know it today. By the turn of the century, chill had expanded to the U.S. Army, Texas Rangers and the Calvary. As a hub for the military, San Antonio, Texas, continued as a major chili hotspot. From these origins, true Texas chili developed. An authentic Texas bowl of red still consists of cubed beef mixed with seasonings like garlic, oregano, ground chilt peppers and cumin. Tomato sauce is generally added to this mixture, but no beans. , Chili s popularity reached out side Texas particularly in the Midwest in the "Roaring Ms." The dish was also widely available during the Depression years because it was inexpensive and substantial. Chili consumption declined in the ’40s and ’50s, but chili lover from Texas, former President lyndon B. Johnson, revived the nation’s passton for the bowl of red. The 1960s also saw the birth rtf the chili cookoff. The first cookoff was sparked by New York humorist H. Allen Smith who wrote $0 article ^denouncing chili as coOMxf*l§» ; Texans., A group of Texas ! "chiliheads" - Carroll Shelby, Dave ; Witts, Bill Neale, Frank Tolbert and :■-ml—i—n—_ Based on years of Texas chili tradition. Carroll Shelby’s Lone Star Chfli is made with coarsely chopped beef, tomato sauce aad his owa special Texas Mend of spices for authentic Texas taste. Shelby’s secret spice blend is now available in supermarkets nationally as Carroll Shelby’s Original Texas Brand chili preparation In a brown bag. I . • ' ^ 4 . , Tom Tierney - set out to teach Smith a lesson. They organized a cookoff between Smith and Texan Wick Fowler and It was held on Shelby and Witts’ ranch in Terlingua, Texas. This first event sparked the founding of the International Chili Society which has been responsible for staging the World Championship Chili Cookoff ever since. In the last 20 years, Americans’ passion for chili and chili cookoffs has really taken off. This year, 17,000 people are expected to attend the 20th annual World Championship Chili Cookoff on Sunday, October 26, from 10:30 a m to 4 p.m. As a member of the Board of Governors of the International Chili Society, Carroll Shelby has devoted a great deal of time to keeping that craze alive and cooking. In 1976, he founded his own chili company which produces Carroll Shelby's Original Texas Brand chill preparation, a com bination of four spice packets Miich come in a brown bag. Shelby’s secret recipe is based on more than 200 years of Texas chili tradition. CARROLL SHELBY’S LONE STAR CHILI 2 lbs. lean beef, 4 . coarsely chopped y« c. oil 1 c. chopped onion 1 green pepper, chopped 1 large garlic clove, minced 1 15-02. can tomato sauce 1 8-os. can beer 1 pkg. Carroll Shelby's Original Texas Brand chili preparation Brown meat in oil in large sauce pan; drain. Add onions, peppers and garlic; cook until tender. Add tomato sauce and two-thirds cup beer. Bring to boil; reduce heat. Cover; simmer 30 minutes. Add large spice packet and salt to taste; continue simmering one hour, stirring occasionally. Grad ually add remaining beer to masa 7*' Hour, stirring until well blended. Add to meat mixture; * continue simmering 30 minutes. Add cayenne pepper to taste. Makes six 1-cup servings. ■ L > . i ■- .. j., -- ■ #; • ] And THE CHARLOTTE POST PIGGY CULBIRTSGN 1 COUNTY 1 COMMISSIONER AT-LARGE rWe Endorse Peggy Culbertson For County Commissioner At-Large Dr. Robert Albright' Ron Leeper Rev. Dr. OOorge Battle > Charles McClure Eddie E. Byers Elisabeth “Lib” Randolph Raleigh Bynum Ella Scarborough Dr. Mildred Baxter Davis Louise Sellars ^Adelaide Hunt Sarah StevenSon Vote Nov. 4 MOOY CULMITSON COUNTY COMMISOIONn AT-LAUOI PmM tatyiM tun CuiMrMn County Cininilooton At lory* Campaign ¥ xpipipxpxpxpxpipxpxpxpxpxpxpxpip^pipipiph . .... . Vl :.'.. . : ‘ ■•]! j ' W UtWT 0N8 WITH AH AOPmOMAL moo OK MOOT PURCHASE WHITE • BLUE AND YELLOW Cottonelle £ Bath Tissue OPEN 8UNDAY8t:00 A.M. -9:00 P.M. 1334 Central Ave. (7p.m.) I'M West Trade 8t. (tp.m.) 5331 Sooth Blvd 1015 Providence Road 4337 Park Rd. 348 8, Sharon Amity 4450 Central Ave. IDarby Acre*) *
The Charlotte Post (Charlotte, N.C.)
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Oct. 23, 1986, edition 1
20
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