Geographic Differences in Chili
There are many different forms of chili. Some chili dishes include beans, while others don’t. Many chili recipes have different forms of meat, and some chili configurations are designed for vegetarians and therefore contain no meat. However, even with all of these different recipes, they are all still classified as chili. One of the famous types of Chili is the Texas Chili. In order for a Texas Chili to be a true Texas Chili it must not contain any type of beans. Many chili recipes contain many of the same ingredients as Texas Chili but because they have beans they cannot be classified as a Texas Chili. As shown in our recipe our chili does have beans, so our chili is clearly not a Texas Chili. A southern chili is a modified version of a Texas chili due a difference in desired taste; “As a result, the basic Texas chili was softened and rounded off by exchanging the harsher chilies for bell peppers, using significantly less chili powder, and adding sugar and beans.” (6) Southern palates are more sensitive to the heat from the chili pepper used in traditional chili. They substituted many of the ingredients to suit their palates and their wallets. “Here, the traditional coarsely ground or cubed beef gave way to hamburger, most likely as a result of expediency”. (7) When chili was making its way across America the more expensive, fresher cuts of beef were not readily available or were often too expensive.
Another famous chili is known as the Cincinnati Chili. Unlike the Texas Chili, and other known chili, the Cincinnati chili is very thin, almost soup like. This chili contains different spices as well, and at times many people think of it as more of a garnish then an actual chili. However, the Cincinnati people love this chili and it has been in existence for many years (9). This form of chili was created in 1922 by a Macedonian immigrant named Tom Kiradjieff (10).
One of the many ways that the Cincinnati Chili is made, is with Spaghetti, therefore a famous name for it is “chili spaghetti” (11). Three different items can be added to this chili to give it a different name. For example, if you were to add “a layer of grated cheese you will have three-way chili”, or “add chopped onions on top and you will have four-way chili”, and if you were to “top the whole thing off with beans on top you will finally have five-way chili.” (12)
As shown in our recipe and from understanding these different forms of chili ours haw the characteristics of a southern chili. 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. Our chili uses many different ingredients that will enhance our flavor, and allow our guests to appreciate our blend singularity and creativity. Some of the ingredients include: black pepper, dried oregano, cayenne pepper, chili powder and green bell pepper. These items have brought a variety of tastes that are simple, yet very appropriate. We chose to add Mexican chorizo sausage and a dark Mexican beer. We felt that it enhanced the flavor and color of the original chili recipe. The chorizo gives it a nice addition to the attributes already presented in the chili such as cumin, chili powder and other various peppers. It also gives a nice subtle pork flavor. The beer helps with the overall body of the chili adding nutty, earthy, caramel notes, enhancing the earthiness of the beans, peppers and overall spiciness of the chili itself.
Chili Cook Off’s
One important aspect of chili is the chili cook-offs. “Chili cook-offs are culinary competitions that have become so wide spread in the United States that they are part of the country’s culture”(13). Thousands of cook-offs are held annually throughout the United States. Many of them are supervised under the supervision of the Chili Appreciation Society International (CASI) and the International Chili Society (ICS). “ Both organizations sponsor official chili cook-offs at the local, state, regional and national level, in which cooks compete for cash prizes(at ICS cook-offs) or trophies at ( CASI cook-offs)”(14). Millions of dollars from the proceeds of these competitions are donated to various charities. Few Americans are aware of the cultural significance of these events. The chili cook off isn’t something that immediately comes to mind when thinking of our nations climate and history. However, chili is rooted in the culture and culinary history of the United States. Chili cook offs in the mid west and the south, have helped pioneer the innovation and fusion of different chili recipes and dishes from the products original creation to the many advanced chili dishes in current existence.
Conclusion: From Lab to Market
Team two is confident that our chili will be a success in the Collins College biannual chili cook off. Although a successful chili creation is essential in HRT 281/HRT 281L, it is important to think from a commercial production standpoint, rather than from a lab standpoint. Although our chili has a southern flair, we feel our product has a solid base. It is a versatile product, with minor additions and subtractions we would be able to create a dish with a very different taste and appearance. Our current product would best be served in the southern region of the United States, since our recipe originates from this area of the country. It would make logical sense to open a chili stand or a restaurant that would support our chili in the southern United States due to the local understanding, want, expectation, and acceptance of this type of chili. It is our opinion that our chili could penetrate other local markets. Southern style chili is excellent for those who enjoy meat and who are opposed to spicy and hot food. For individuals who desire a spicy flavor, we could simply modify our recipe to accommodate this desire.
Notes
- Kolpas, N. (1991). The Chili Cookbook. Los Angeles: Sloan
- 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
- Smith, A. (2004). The Oxford Encyclopedia of Food and Drink in America. Oxford: Oxford University Press
- Smith, A. (2004). The Oxford Encyclopedia of Food and Drink in America. Oxford: Oxford University Press
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What’s Cooking America (2004). History Of Chili, Chili Con Carne. Retrieved May 24, 2009, from
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International Chili Society. History of Chili. Retrieved May 17, 2009 ,from
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What’s Cooking America (2004). History Of Chili, Chili Con Carne. Retrieved May 24, 2009, from
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Flandrin, J., & Montanari, M. (1999). Food a culinary history from antiquity to the present. New York: Columbia University Press.
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Flandrin, J., & Montanari, M. (1999). Food a culinary history from antiquity to the present. New York: Columbia University Press.
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Flandrin, J., & Montanari, M. (1999). Food a culinary history from antiquity to the present. New York: Columbia University Press.
- Smith, A. (2004). The Oxford Encyclopedia of Food and Drink in America. Oxford: Oxford University Press
- 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
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
