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| chili's logo history: The Authentic History of Cincinnati Chili Dann Woellert, 2013-04-16 Discover how the Ohio city’s unique dish came to be, how it gave way to legions of chili parlors, and how it become a million-dollar industry. Cincinnati is certainly judged by its chili. Some claim it’s not even chili, but those are just fighting words to natives who have developed the crave. Cincinnati is a long way from El Paso, and our chili is not Tex-Mex style. It is a unique blend typically served as a three-way: over spaghetti and covered in shredded cheddar cheese. From its 1922 roots with the Slavic-Macedonian immigrant brothers Kiradjieff in a burlesque theater, Cincinnati chili has become a million-dollar industry supporting 250 chili parlors. Many chili parlors have come and gone, but a few familiar names remain: Dixie, Camp Washington, Gold Star, Price Hill and Skyline. This is their amazing chili story. |
| chili's logo history: Chillies Heather Arndt Anderson, 2016-10-15 This book tells the story of the spicy berry's rise to prominence, showing that it was cultivated and venerated by the ancient people of Mesoamerica for millennia before Spanish explorers brought it back to Europe. It traces the chilli's spread along trading routes to every corner of the globe, and explores the many important spiritual and cultural links that we have formed with it, from its use as an aphrodisiac to, in more modern times, an especially masochistic kind of eating competition. Ultimately, the author uses the chili to tell a larger story of global trade, showing how the spread of spicy cuisine can tell us much about the global exchange--and sometimes domination--of culture. |
| chili's logo history: The Chile Pepper in China Brian R. Dott, 2020-05-12 Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao’s boast that revolution would be impossible without chiles, from the eighteenth-century novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas. Brian R. Dott explores how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. He details how its versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term spicy. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine. |
| chili's logo history: A Bowl of Red Frank X. Tolbert, Hallie Crawford Stillwell, 2002-01-02 Big Bend resident rancher Hallie Stillwell has added her voice and favorite chili recipe to her friend Frank X. Tolbert's classic book, A Bowl of Red. Written by the late Dallas newspaper columnist and author, A Bowl of Red is an entertaining history of the peppery cowboy cuisine. This new printing of the book is based on Tolbert's 1972 revised edition, in which he describes the founding of the World Championship Chili Cookoff, now held annually in the ghost town of Terlingua, Texas. Hallie Stillwell was one of the three judges at the first Terlingua cookoff, held in 1967. We were blindfolded to sample the chili, the ninety-six-year-old writer/rancher says in her foreword. She voted for one of the milder concoctions; another judge cast his vote for a hotter version. The third judge, who was mayor of Terlingua, sampled each pot but then pronounced his taste buds paralyzed and declared the contest a tie. There's been a rematch in Terlingua every November since then. I have never failed to attend, Stillwell says. Stillwell's recipe for lean venison chili is her favorite, one she prepared in large quantities for the hungry hands at the Stillwell Ranch in the Big Bend. This new printing of the classic also features an index to other recipes in the book, such as Beto's prison chili and chili verde con carne (green chili). The book also includes Tolbert's tales of searching out the best cooks of Southwestern specialties like rattlesnake stew and jalapeño corn bread. |
| chili's logo history: Chilies to Chocolate Nelson Foster, Linda S. Cordell, 1992-07 Draws on disciplines as diverse as anthropology, ethnobotany, and agronomy to trace the biological and cultural history of the crops indigenous to the Americas and how they made their way to the kitchens of the Old World. Simultaneous. |
| chili's logo history: The Chili Cookbook Robb Walsh, 2015-09-29 A cookbook devoted to the family friendly, tailgate party classic--featuring more than 60 tried-and-true recipes--from veteran cookbook author and Americana expert Robb Walsh. Americans love chili. Whether served as a hearty family dinner, at a potluck with friends, or as the main dish at a football-watching party, chili is a crowd-pleaser. It’s slathered over tamales in San Antonio, hot dogs in Detroit, and hamburgers in Los Angeles. It’s ladled over spaghetti in Cincinnati, hash browns in St. Louis, and Fritos corn chips in Santa Fe. In The Chili Cookbook, award-winning author Robb Walsh digs deep into the fascinating history of this quintessential American dish. Who knew the cooking technique traces its history to the ancient Aztecs, or that Hungarian goulash inspired the invention of chili powder? Fans in every region of the country boast the “one true recipe,” and Robb Walsh recreates them all—60 mouth-watering chilis from easy slow-cooker suppers to stunning braised meat creations. There are beef, venison, pork, lamb, turkey, chicken, and shrimp chilis to choose from—there is even an entire chapter on vegetarian chili. The Chili Cookbook is sure to satisfy all your chili cravings. |
| chili's logo history: The Texanist David Courtney, Jack Unruh, 2017-04-25 A collection of Courtney's columns from the Texas Monthly, curing the curious, exorcizing bedevilment, and orienting the disoriented, advising on such things as: Is it wrong to wear your football team's jersey to church? When out at a dancehall, do you need to stick with the one that brung ya? Is it real Tex-Mex if it's served with a side of black beans? Can one have too many Texas-themed tattoos?--Amazon.com. |
| chili's logo history: The Devil's Dinner Stuart Walton, 2018-10-09 Stuart Walton's The Devil's Dinner looks at the history of hot peppers, their culinary uses through the ages, and the significance of spicy food in an increasingly homogenous world. The Devil's Dinner is the first authoritative history of chili peppers. There are countless books on cooking with chilies, but no book goes into depth about the biological, gastronomical, and cultural impact this forbidden fruit has had upon people all over the world. The story has been too hot to handle. A billion dollar industry, hot peppers are especially popular in the United States, where a superhot movement is on the rise. Hot peppers started out in Mexico and South America, came to Europe with returning Spanish travelers, lit up Iberian cuisine with piri-piri and pimientos, continued along eastern trade routes, boosted mustard and pepper in cuisines of the Indian subcontinent, then took overland routes to central Europe in the paprika of Hungarian and Austrian dumplings, devilled this and devilled that... they've been everywhere! The Devil's Dinner tells the history of hot peppers and captures the rise of the superhot movement. |
| chili's logo history: The Geographical, Natural and Civil History of Chili Giovanni Ignazio Molina, 1808 |
| chili's logo history: Ben's Chili Bowl Tracey Gold Bennett, 2008 From the days when U Street was hailed as Black Broadway to the current revitalization and gentrification of the new millennium, Ben's Chili Bowl survived it all. On August 22, 1958, West Indian immigrant Mahaboob Ben Ali and his fiancAA(c)e, Virginia Rollins, saw their dream realized as they opened a hot dog and chili shop on U Street. They never imagined that Ben's would become world renowned or such a beloved restaurant in the nation's capital. Today visitors to U Street will find a diverse and eclectic mix of residents, music venues, trendy shops, and, of course, the Bowl. The images in this book provide a look back over the 50-year history of Ben's Chili Bowl, U Street, the Ali family, and the patrons who have helped define Ben's as a vibrant cultural landmark. |
| chili's logo history: The Geographical, Natural, and Civil History of Chili J. Ignatius Molina, 1809 |
| chili's logo history: The civil history of Chili Giovanni Ignazio Molina, 1808 |
| chili's logo history: The Geographical, Natural, and Civil History of Chili Giovanni Ignazio Molina, 2012-06-07 A two-volume history of Chile by a Jesuit priest who lived there, published in English translation in 1809. |
| chili's logo history: The Geographical, Natural and Civil History of Chili: The civil history of Chili Giovanni Ignazio Molina, 1808 |
| chili's logo history: Chili Madness Jane Butel, 2018-08-07 Calling all chiliheads! This revised edition of Jane Butel's instant classic includes more than 160 recipes to feed the irresistible passion and teach the methods to chili madness. These recipes are not only for chili, but for all kinds of delicious dishes that use chilies in some creative and unexpected ways. Included throughout are bits of legendary origins and spiritual beginnings, a chili rating scale, and cook-off lore. In addition, Jane guides you through parching and peeling your own dried pods and fresh peppers, the 10-Step Chili Fitness Plan, the controversy of beans vs no beans, and beef vs. pork. |
| chili's logo history: Green Is a Chile Pepper Roseanne Greenfield Thong, 2014-02-18 Pura Belpré Award, Illustrator Honor Latino Book Award, Winner Green is a chile pepper, spicy and hot. Green is cilantro inside our pot. In this lively picture book, children discover a world of colors all around them: red is spices and swirling skirts, yellow is masa, tortillas, and sweet corn cake. Many of the featured objects are Latino in origin, and all are universal in appeal. With rich, boisterous illustrations, a fun-to-read rhyming text, and an informative glossary, this playful concept book will reinforce the colors found in every child's day! Plus, this is the fixed format version, which will look almost identical to the print version. Additionally for devices that support audio, this ebook includes a read-along setting. |
| chili's logo history: The geographical, natural and civil history of Chili, tr. by an American gentleman [R. Alsop]. Juan Bautista Ignacio Molina, 1808 |
| chili's logo history: Chile Peppers Dave DeWitt, 2020-09-15 For more than ten thousand years, humans have been fascinated by a seemingly innocuous plant with bright-colored fruits that bite back when bitten. Ancient New World cultures from Mexico to South America combined these pungent pods with every conceivable meat and vegetable, as evident from archaeological finds, Indian artifacts, botanical observations, and studies of the cooking methods of the modern descendants of the Incas, Mayas, and Aztecs. In Chile Peppers: A Global History, Dave DeWitt, a world expert on chiles, travels from New Mexico across the Americas, Europe, Africa, and Asia chronicling the history, mystery, and mythology of chiles around the world and their abundant uses in seventy mouth-tingling recipes. |
| chili's logo history: Modern history Israel Smith Clare, 1906 |
| chili's logo history: Seriously Good Chili Cookbook Brian Baumgartner, 2022-08-15 ·Brian Baumgartner's first-ever cookbook about his all-time favorite food both on- and off-screen - chili ·Written in the humorous and engaging tone Brian Baumgartner is known for, making this cookbook not your average cookbook ·The ultimate collection of 177 chili recipes from world championship chili cook-off winners, celebrities, social media influencers, famous chefs, restaurant owners, Brian Baumgartner himself, and his fan base ·Features new and inventive ways to cook chili in different methods, styles, and influences, including classic, contemporary, and regional recipes ·Includes an introduction by Brian providing a behind-the-scenes look at the infamous 60-second chili scene that went down in TV history and made him a chili icon, plus his devoted passion for this classic comfort food and its rich history ·Contains tons of chili overviews, secrets, tips, and tricks throughout, plus QR codes to exclusive step-by-step cooking video tutorials ·Includes a foreword written by fellow The Office co-star, Oscar Nunez ·Brian Baumgartner is a New York Times best-selling author and an award-winning actor best known for his role as Kevin Malone in the Emmy-winning NBC sitcom, The Office. He is also a podcaster, producer, director, and author. His latest book, Welcome to Dunder Mifflin, landed on the NYT bestseller list (Nov 2021). ·Contains 50 championship-winning recipes from the International Chili Society's World Champion Chili Cook-Off, spanning from 1967 to present day |
| chili's logo history: The Standard History of the World John Herbert Clifford, 1907 |
| chili's logo history: Library of Universal History and Popular Science ... Israel Smith Clare, 1910 |
| chili's logo history: Library of World History , 1914 |
| chili's logo history: The Standard History of the World, by Great Historians , 1914 |
| chili's logo history: Illustrated History of All Nations Israel Smith Clare, 1909 |
| chili's logo history: Fornication: The Red Hot Chili Peppers Story Jeff Apter, 2009-12-15 Here is the extreme story of the indestructible LA group from their early funk days to eventual success as one of America's top-selling bands. Despite an epic reputation for exhibitionism, drug taking and debauchery, through it all the Chili Peppers have continued to produce records that shock, challenge and intrigue their fans. Author Jeff Apter has interviewed dozens of people - many speaking openly for the first time - who have moved in and out of the Chili Peppers' circle over the past three decades. He has spoken with former Chili Peppers, life-long friends, classmates, family members, album producers and music business insiders, as he plots the band's rise from Hollywood 'latchkey kids', willing to test-drive any drug or woman they could score, to the camomile-tea sipping superstars of today, whose only true family is this band. |
| chili's logo history: What's Cooking America Linda Stradley, Andra Cook, 1997-03-01 Friendly and inviting -- bound to be a classic -- What's Cooking America, with clarity, organization and thoroughness, offers more than 800 family-tried-and-tasted recipes. accompanied by a wealth of information. This book will move into America's kitchens to stay. Here's the information you'll have at your fingertips: -- A treasure trove of unique. easy-to-follow recipes from all over America readily transforms every cook into a chef. -- An eye-pleasing page layout -- enhanced by lively illustrations -- that defies confusion and presents pertinent information with clarity and orderliness. -- Well-organized, standardized listings of ingredients for no-mistake food preparation. -- Accurate, time-tested mixing and cooking tips, hints and historical tidbits. -- Informative, instructive and entertaining sidebars for easy perusal. |
| chili's logo history: Narrative and Critical History of America Justin Winsor, 1889 |
| chili's logo history: Narrative and Critical History of America: The later history of British, Spanish, and Portuguese America. [c1889 Justin Winsor, 1889 |
| chili's logo history: Spices Fred Czarra, 2009-05-01 The scent of oregano immediately conjures the comforts of Italian food, curry is synonymous with Indian flavor, and the fire of chili peppers ignites the cuisine of Latin America. Spices are often the overlooked essentials that define our greatest eating experiences. In this global history of spices, Fred Czarra tracks the path of these fundamental ingredients from the trade routes of the ancient world to the McCormick’s brand’s contemporary domination of the global spice market. Focusing on the five premier spices—black pepper, cinnamon, nutmeg, cloves, and chili pepper—while also relating the story of many others along the way, Czarra describes how spices have been used in cooking throughout history and how their spread has influenced regional cuisines around the world. Chili peppers, for example, migrated west from the Americas with European sailors and spread rapidly in the Philippines and then to India and the rest of Asia, where the spice quickly became essential to local cuisines. The chili pepper also traveled west from India to Hungary, where it eventually became the national spice—paprika. Mixing a wide range of spice fact with fascinating spice fable—such as giant birds building nests of cinnamon—Czarra details how the spice trade opened up the first age of globalization, prompting a cross-cultural exchange of culinary technique and tradition. This savory spice history will enliven any dinner table conversation—and give that meal an unforgettable dash of something extra. |
| chili's logo history: The World's History Illuminated Israel Smith Clare, 1897 |
| chili's logo history: Library of Universal History Israel Smith Clare, 1896 |
| chili's logo history: The Later History of British, Spanish, and Portuguese America Justin Winsor, 1889 |
| chili's logo history: Library of Universal History, Containing a Record of the Human Race from the Earliest Historical Period to the Present Time Israel Smith Clare, 1899 |
| chili's logo history: Narrative and Critical History of America: The later history of British, Spanish, and Portuguese America. 1889 Justin Winsor, 1889 |
| chili's logo history: The latter history of British, Spanish, and Portuguese America. 1889 Justin Winsor, 1889 |
| chili's logo history: Let's Play Restaurant Hinkler Books Pty, Limited, 2010-04-01 |
| chili's logo history: Hot Sauce Nation Denver Nicks, 2016-10-01 Hot Sauce Nationis a red-hot ride through the story of hot sauce in America, from the humble South American plant that made its way to Mexico, the Caribbean, and (via Columbus) Spain and beyond, to an excruciating encounter with a 3.3-million-Scoville heat unit scorpion-pepper tincture, one of the spiciest things on earth. Why should the world s most painful food have inspired such adoration in the United States? While chili pepper based sauces have been potent elements of cuisines worldwide, successive waves of immigrants landing in the New World have turned up the heat on the American palate with their native pungent sauces. Today, the super-fast-growing hot sauce industry has transformed everything from salsa chips and dips to barbecue, buffalo wings, chocolates, and cocktails, inspiring passionate romances and changing people s lives along the way. With fascinating detours into science, history, folklore, and current events, and sprinkled with the stories of the people who make, use, sell, love, and cook with hot sauce, this flavorful volume explores the unique hold the dark prince of condiments has on the American appetite. |
| chili's logo history: Arizona Travel Guide : Chili, Cactus, and Cowboy Steaks * USA eBook Baktash Vafaei, Journey Through Arizona: Chili, Cactus, and Cowboy Steaks is more than just a travel book; it is a magical gateway to a state characterized by breathtaking beauty and fascinating diversity. This is where a journey begins that intoxicates the senses, starting with the majestic red rock formations of the Grand Canyon and the deeply hidden secrets of the Kartchner Caverns. With each chapter turned, readers are immersed in a world steeped in the stories of Native Americans—the Navajo, Hopi, and Pueblo. In these pages, the treasures of their rich culture and history are revealed as readers travel to the historic forts, mining towns, and western towns that keep the legends of the Wild West alive. Journey Through Arizona: Chili, Cactus, and Cowboy Steaks isn't just a book, it's an adventure that captures the beauty, culture, and diversity of Arizona in all its glory. This book is a key to the mysteries of this unique state and will inspire even the most adventurous travelers to discover the wonders of Arizona. Grab your curiosity and get ready for a trip you'll never forget. Welcome to Arizona! |
| chili's logo history: Latin America, historical and actual George Washington Crichfield, 1908 |
Easy Homemade Chili - Allrecipes
Oct 10, 2024 · This homemade chili is delicious and goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans but if you use regular beans, you can up the chili …
Best Ever Chili Recipe - The Recipe Critic
Mar 12, 2024 · Thick, rich, and flavorful, this classic chili recipe is a MUST make! This chili is filled with lean ground beef, a mix of beans, ripe tomatoes, fresh seasonings and it’s topped with all …
Chili Recipe - Food Network Kitchen
Hearty, healthy and comforting, this is our favorite chili recipe for any day of the week. Part soup, part stew, chili recipes might vary from household to household, but no matter which...
Classic Homemade Chili - Tastes Better From Scratch
Sep 17, 2023 · Our favorite Classic Chili recipe is easy to make, loaded with meat and beans wins chili cook-off awards every year! You can make it on the stove or slow cooker and the leftovers …
Classic Beef Chili Recipe (The Best Ever!) | The Kitchn
Jan 5, 2024 · While there are an endless variety of chili recipes to choose from, I always come back to the classic beef and bean chili. This tried-and-true recipe is flavored with onion, garlic, …
Homemade Chili Recipe - BettyCrocker.com
Dec 5, 2024 · This homemade Chili recipe pairs perfectly with a crisp fall day, but we've been known to cook up a tasty batch even in warmer weather. So do what feels right—warm up …
Best Chili Recipe (5-star Beef Chili!) - Fit Foodie Finds
Jul 19, 2023 · A quick rundown: Cook ground beef in a large stockpot with onion, garlic, beans, chili seasoning, diced tomatoes, tomato sauce, and our secret ingredient –> a little maple …
Best Classic Chili Recipe - How to Make Easy Beef Chili - Delish
Nov 18, 2024 · Hearty, filling, and versatile, chili is a staple comfort food for very good reason. If you’re looking for the most classic version to come home to after a long day, then this is the …
Easy Chili Recipe - Southern Living
Dec 27, 2023 · This easy chili recipe is hands down the best around. Get out your slow cooker, and make this chili when it's cold and you're craving comfort.
The Best Chili Recipe (Ground Beef and Beans) - Baker by Nature
Mar 5, 2025 · This is the best chili recipe ever – and perfect comfort food for chilly nights! Packed with rich tomato flavor and protein like red kidney beans, black beans, pinto beans, lean …
Easy Homemade Chili - Allrecipes
Oct 10, 2024 · This homemade chili is delicious and goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans but if you use regular beans, you can up the chili …
Best Ever Chili Recipe - The Recipe Critic
Mar 12, 2024 · Thick, rich, and flavorful, this classic chili recipe is a MUST make! This chili is filled with lean ground beef, a mix of beans, ripe tomatoes, fresh seasonings and it’s topped with all …
Chili Recipe - Food Network Kitchen
Hearty, healthy and comforting, this is our favorite chili recipe for any day of the week. Part soup, part stew, chili recipes might vary from household to household, but no matter which...
Classic Homemade Chili - Tastes Better From Scratch
Sep 17, 2023 · Our favorite Classic Chili recipe is easy to make, loaded with meat and beans wins chili cook-off awards every year! You can make it on the stove or slow cooker and the leftovers …
Classic Beef Chili Recipe (The Best Ever!) | The Kitchn
Jan 5, 2024 · While there are an endless variety of chili recipes to choose from, I always come back to the classic beef and bean chili. This tried-and-true recipe is flavored with onion, garlic, …
Homemade Chili Recipe - BettyCrocker.com
Dec 5, 2024 · This homemade Chili recipe pairs perfectly with a crisp fall day, but we've been known to cook up a tasty batch even in warmer weather. So do what feels right—warm up …
Best Chili Recipe (5-star Beef Chili!) - Fit Foodie Finds
Jul 19, 2023 · A quick rundown: Cook ground beef in a large stockpot with onion, garlic, beans, chili seasoning, diced tomatoes, tomato sauce, and our secret ingredient –> a little maple …
Best Classic Chili Recipe - How to Make Easy Beef Chili - Delish
Nov 18, 2024 · Hearty, filling, and versatile, chili is a staple comfort food for very good reason. If you’re looking for the most classic version to come home to after a long day, then this is the …
Easy Chili Recipe - Southern Living
Dec 27, 2023 · This easy chili recipe is hands down the best around. Get out your slow cooker, and make this chili when it's cold and you're craving comfort.
The Best Chili Recipe (Ground Beef and Beans) - Baker by Nature
Mar 5, 2025 · This is the best chili recipe ever – and perfect comfort food for chilly nights! Packed with rich tomato flavor and protein like red kidney beans, black beans, pinto beans, lean …
