Chili con carne
Chili con carne:
6 Typer kjøtt, bønner, chili, løk, stangselleri og paprika .
Serveres med rømme, salat og nachochips.
For ekte cowboyer!
En gammel autentisk familie-oppskrift på chili con carne fra Texas! Tilsatt bønner, men ikke fortell Texanerne..
Before World War II, hundreds of small, family-run chili parlors (also known as “chili joints”) could be found throughout Texas and other states, particularly those in which émigré Texans had made new homes. Each establishment usually had a claim to some kind of secret recipe.
As early as 1904, chili parlors were opening outside of Texas. After working at the Louisiana Purchase Exposition, Charles Taylor opened a chili parlor in Carlinville, Illinois, serving “Mexican Chili”. In the 1920s and 1930s chains of diner-style “chili parlors” grew up in the Midwest.
Cincinnati-style chili arguably represents the most vibrant continuation of the chili con carne parlor tradition, with dozens of restaurants offering this style throughout the Cincinnati area. It can be traced back to at least 1922, when the original Empress Chili location opened.
In Green Bay, Wisconsin, the chili con carne parlor Chili John’s has existed since 1913. As with Cincinnati chili, it is most commonly served over spaghetti with oyster crackers, but the recipe is less sweet with a higher proportion of fat. The original proprietor’s son opened a second location in Burbank in 1946, which is also still in existence.
Until the late 2000s, a chili con carne parlor dating to 1904, O.T. Hodge, continued to operate in St. Louis. It featured a chili-topped dish called a “slinger”: two cheeseburger patties, hash browns, and two eggs, and smothered in chili. As of 2014 no O.T. Hodge-branded locations remain, though one still exists under the name Chili Mac’s.