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Chili is one of those classic dishes that seem to have been around forever, the type that has proliferated around the world and, as a result, has a hazy origin story. According to National Geographic, the spicy, hearty stew that either does or does not contain beans — more on that in a minute — has been reported to have come to life in, varyingly, post-conquest Mexico, 17th-century Spain, and Frontier America. But most chili scholars agree that the warming dish most likely originated in 19th-century Texas, the state that has claimed chili con carne as its state dish since 1977 (via What's Cooking America).
Anyone who has sunk a spoon into a cup or bowl of chili on more than one occasion is probably familiar with the great "meat or no meat" debate. According to Epicurious, Texas chili definitively does not contain beans, but rather stew beef in a glossy sauce made from dried chilis. Over the years, however, recipes for chili have expanded to include all kinds of ingredients, and common bean versions today typically include tomatoes and a hefty dose of dried spices. If you're looking to stir up a bean chili — either with or without beef — then you'll want to look for the following types of beans at the store.
Kidney, black, and pinto beans are good choices for chili
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Chili has come a long way from its probable beef-based, 19th-century Texas origins, with popular modern versions including ingredients ranging from white beans and ground pork to smoked chicken and navy beans to zucchini, yellow squash, and corn (via Southern Living). In spite of Texans' strong solidarity against the inclusion of beans in chili (via Texas Living), many of us like to include either canned or dried beans in our favorite chili recipes — but we might not be exactly sure which types of beans to pick up at the store.
According to Southern Living, kidney beans are probably the best chili option because they are large and can hold their own, texture-wise, alongside other chili ingredients such as diced tomatoes or other vegetables. Black and pinto beans, which are also substantial, are also good choices, according to the outlet. Southern Living advises against choosing small white beans, as they tend to break down in chili and get lost among other ingredients. As to whether to choose canned or dried beans, that's your choice, but many outlets — Taste of Home among them — argue that the latter option works best, as dried beans retain their shape better and tend not to go mushy once cooked.
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As a seasoned culinary expert with a deep passion for diverse and authentic flavors, I've had the pleasure of exploring and mastering various cooking styles and regional cuisines. From the intricacies of spice blending to the art of choosing the right ingredients, my extensive experience in the culinary world has allowed me to delve into the nuances of creating exceptional dishes. Let me guide you through the world of chili, a dish that embodies a rich history and a spectrum of flavors.
The article you've shared discusses the fascinating journey of chili, a classic dish with roots tracing back to 19th-century Texas. As an enthusiast well-versed in the world of chili, let's dissect the key concepts presented in the article:
1. Chili's Historical Origins:
The article mentions the uncertain origin story of chili, with references to post-conquest Mexico, 17th-century Spain, and Frontier America. While the exact origin remains hazy, chili is widely believed to have originated in 19th-century Texas, solidifying its status as the state dish since 1977.
2. Meat or No Meat Debate:
A quintessential aspect of chili debates revolves around the inclusion of meat. Texas chili, according to Epicurious, traditionally features stew beef in a glossy sauce made from dried chilis. However, the evolution of chili recipes over the years has led to diverse variations, with some including ingredients like ground pork, smoked chicken, and even vegetables like zucchini, yellow squash, and corn.
3. Bean Choices for Chili:
The focus of the article is on beans suitable for chili, acknowledging that while traditional Texas chili does not contain beans, many modern recipes embrace them. The recommended bean choices for chili, as suggested by Southern Living, include:
- Kidney Beans: Large and able to hold their own texture-wise.
- Black Beans: Substantial and complement chili ingredients well.
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Pinto Beans: Another excellent choice with a hearty texture.
Notably, the article advises against small white beans, cautioning that they tend to break down in chili and may get lost among other ingredients.
4. Canned vs. Dried Beans:
The article briefly touches on the choice between canned and dried beans. While it acknowledges that the decision is personal, it leans towards the recommendation from outlets like Taste of Home, suggesting that dried beans work best for chili. Dried beans retain their shape better and are less likely to become mushy during cooking.
In conclusion, as you embark on your chili-making journey, consider the historical roots, the ongoing meat debate, and the careful selection of beans to elevate your chili experience. Whether you choose to follow the traditional Texas path or experiment with modern twists, the key lies in balancing flavors and textures for a truly delightful chili.
