XPost: rec.music.filk

On 8/22/2025 4:54 PM, Evelyn C. Leeper wrote:

On 8/22/25 3:42 PM, Cryptoengineer wrote:

On 8/21/2025 12:04 PM, Jay Morris wrote:

On 8/21/2025 8:50 AM, Tim Merrigan wrote:

On 8/20/2025 8:11 PM, Joy Beeson wrote:

A brief perusal of Google Maps strongly suggests that if
want to have a bowl of chili in Chili, I will have to be
invited into someone's home.  There doesn't seem to be so
much as a public gazebo or even a parking place where one
could open a thermos.

Well, considering that chili is a Tex/Mex concoction…

I've heard it was invented by Hungarian immigrants trying to make
goulash with local ingredients.

....
San Antonio is widely considered the birthplace of chili con carne,
with strong ties to the city's Canary Islander population and the
"Chili Queens" who sold it in the late 19th and early 20th centuries.
While the exact origins are debated, the influence of Canary
Islanders who settled in San Antonio in 1731, bringing with them
spices and cooking techniques from their homeland, is a key part of
the story.

Here's a more detailed breakdown:
1. Canary Islander Influence:

     In 1731, families from the Canary Islands were recruited to
settle in San Antonio, forming a community that became influential in
the city's business and political landscape.

They brought with them culinary traditions, including the use of
cumin and a style of stewing meat with chili peppers, garlic, and
wild onions, which closely resembles Moroccan Berber cooking.
This distinctive blend of spices and ingredients is believed to be a
foundational element of early chili recipes.

2. The Chili Queens:

     In the late 1800s and early 1900s, "Chili Queens" became a
popular fixture in San Antonio, particularly in Military Plaza.

These women, mostly of Mexican descent, sold chili con carne from
outdoor stalls, attracting locals and travelers with their engaging
personalities and flavorful dishes.
Their chili was typically all beef, with no beans, and was often
served with tamales and enchiladas, becoming a defining part of San
Antonio's Tex-Mex culinary identity.
....

No beef is the way I like it, but the beany variety is also popular.

I once raised a bit of a flamewar on reddit by ask "Chili: Beans, or
No Beans?" in the /askAmericans subreddit.

If you only raised a bit of a flamewar there must not have been many
Texans on it.

I go vegan, with beans and soy crumbles (Nutrela, from the Indian
grocery) to give it texture and more protein. I also make three
different kinds: green (cannellini/Great Northern beans), mole (kidney/
pinto beans), and (imitation) Texas Roadhouse (kidney) (though I suspect
when I have used up my current TR blend of spices, I will retire that one).

ObSF: My mole chili recipe was modified from the one LoneStarCon II published.

That one is in my rotation.

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