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Chili Report - choosing a chili for a cook off competition. History and different types of chili.

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Introduction

Introduction Chili encompasses more than a food that is fit for human consumption. It embodies different cultures and a way of life. There are many different types of chili's that encapsulate an array of specific flavors. Chili themes vary based on geographic location. For years people have heard of Chili Cook-Offs in the South, and now here at Cal Poly Pomona, the Collins College will dive into the world of Chili. Kitchen two has decided to create a flatlander southern style Chili. In the process of creating this dish our team has experimented with different types of Chili, learned a brief history of chili, chili cooks offs, and conducted an analysis for the selection of our chili, resulting in our choice of southern chili. History of Chili Most historians agree that "chili began as a peasant dish prepared by poor people using cheap, inferior cuts of meat cooked together with other inexpensive, readily available ingredients, primarily peppers and onions"(1). They also agree that "chili is an American, not Mexican, dish although chili is associated closely with the Mexican population in Texas, and dishes similar to chili can be found in Mexico, particularly the north" (2). San Antonio was the first city to create chili. Historians believe that the creation of chili took place in the 1820's. In the 1880's; "Mexican women dressed in embroidered peasant blouses and full skirts were selling homemade chili, tamales, enchiladas, and beans from individual stands set up around San Antonio's Military Plaza, a bustling, open-air municipal market in the heart of the city" (3). ...read more.

Middle

Although chili did not originate in the south, southern chili recipes are commonly for chili dishes. Our chili is mainly known as a ground beef or, stove top chili. Made with simple ingredients like, ground beef, green pepper, and some other spices, the southern chili is a simple based chili. Selecting Our Chili There were a number of contributions that lead to our teams' selection in a southern chili. For a managerial perspective, we had to evaluate who would be prepping and cooking this dish. Since our team is working at beginning skill level, it was necessary to develop a concept that we could create at a high level of quality. Selecting a product with simplistic ingredients met our needs concerning a recipe. We also needed to create a product that would have the characteristics of chili, and be able to compete with the products manufactured by our peers. We are confident that our product will be able to meet these demands. Another contributor to our selection was our southern chili placed first in our taste test. Out team made three different types of chili, a flatlander southern chili, Texas style chill, and a ground beef chili. After having tasted all three we decided on the flatlander southern chili. This product was superior in flavor and texture, we also felt confident that we could create this high quality dish on a consistent basis. We did however make modifications to the ingredients. This allowed experiment with different types of ingredients, thus creating an innovative recipe. ...read more.

Conclusion

Oxford: Oxford University Press 6. What's Cooking America (2004). History Of Chili, Chili Con Carne. Retrieved May 24, 2009, from http://whatscookingamerica.net/history/chili/chilihistory.htm 7. International Chili Society. History of Chili. Retrieved May 17, 2009 ,from http://www.chilicookoff.com/History/History_of_Chili.asp 8. What's Cooking America (2004). History Of Chili, Chili Con Carne. Retrieved May 24, 2009, from http://whatscookingamerica.net/history/chili/chilihistory.htm 9. Flandrin, J., & Montanari, M. (1999). Food a culinary history from antiquity to the present. New York: Columbia University Press. 10. Flandrin, J., & Montanari, M. (1999). Food a culinary history from antiquity to the present. New York: Columbia University Press. 11. Flandrin, J., & Montanari, M. (1999). Food a culinary history from antiquity to the present. New York: Columbia University Press. 12. Smith, A. (2004). The Oxford Encyclopedia of Food and Drink in America. Oxford: Oxford University Press 13. Smith, A. (2004). The Oxford Encyclopedia of Food and Drink in America. Oxford: Oxford University Press Reference List Chesser, Jerald W. (1992). The Art and Science of Culinary Production. St Augustine, Fl: American Culinary Federation. About Us- Mission Statment. Chili Appreciation Society International, Inc. Retrieved May 24, 2009, from http:// http://www.chili.org/mission.html Flandrin, J., & Montanari, M. (1999). Food a culinary history from antiquity to the present. New York: Columbia University Press. International Chili Society. History of Chili. Retrieved May 17, 2009 ,from http://www.chilicookoff.com/History/History_of_Chili.asp The Official State Food of Texas 2006. Some Interesting Chili History. Retrieved May 21, 2009, from http://www.amaranthpublishing.com/Chili.htm. Kolpas, N. (1991). The Chili Cookbook. Los Angeles: Sloan Smith, A. (2004). The Oxford Encyclopedia of Food and Drink in America. Oxford: Oxford University Press What's Cooking America (2004). History Of Chili, Chili Con Carne. Retrieved May 24, 2009, from http://whatscookingamerica.net/history/chili/chilihistory.htm ?? ?? ?? ?? 1 ...read more.

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