Chili, an iconic American dish, originated as a beef stew in the Southwest during the 19th century. Traditionally, chili con carne was made without beans and focused on beef cooked in chili sauce. Texas embraced chili con carne as its official state dish in 1977, emphasizing purism by avoiding beans and canned tomatoes. Variations, such as chili verde and Cincinnati chili, exist, incorporating different meats and unconventional ingredients. However, the essence of traditional chili, especially in Texas, remains a spicy beef creation with specific seasoning blends.
Traditional chili, known as chili con carne, is considered an essential American dish, especially in Texas, focusing on beef and spices without beans or canned tomatoes.
Chili has evolved over time, with beans being added later, but traditionalists believe authentic chili should strictly include beef, spices, and no beans.
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