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Legend of Seasonings: The Origins of Chili

By: Thomas Franks

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Over the centuries, the origin story of chili has grown as famous as its flavor. A Southwestern Native American legend claims that chili was taught to the indigenous tribes of Texas, Arizona, and New Mexico in the early 1600s. The legend describes a beautiful young foreign lady dressed in blue, or “La Dama de Azul” who mysteriously appeared and taught the tribes how to prepare a dish made with venison, spices, onions, and peppers. The mysterious young lady was discovered to be a Spanish Nun, Venerable Sister María de Agreda.

While in Spain, Sister María would go into trances with her body lifeless for days. When she awoke from her trances, she claimed her spirit had been to a faraway land and spread her beliefs and knowledge to human “savages”. It is believed that Sister María never physically left Spain.

Support for this legend can be found in the earliest known record of missionary exploits in the New World in 1670 by Bishop Jose Jimenez Samaniego. In 1888, Fr. Michael’s Muller also recounts interactions between Native Americans in Southwestern United States and Sister Maria in his book, Catholic Dogma.

During the 1880s, brightly dressed Hispanic women known as “chili queens” began to operate around public squares in downtown San Antonio. They usually appeared at dusk and built fires to heat up cauldrons of chili, which they sold by the bowl. At the 1893 Columbian Exposition in Chicago, the “San Antonio Chile Stand” introduced people from other parts of the United States to chili. San Antonio was growing as a popular tourist destination and helped Texas-style chili spread throughout the country.

Chili is now a staple in any restaurant and kitchen across the nation, and almost every recipe is different. There is still the original Texas-style chili that stays true to Sister María’s recipe, but time and creativity has allowed chili to evolve into an artistic food and competitive flavor. Chili recipes now include any type of beans, tomatoes, corn, pineapples, oranges, beer, chorizo, coffee, tequila, cola, honey, cinnamon, molasses, vinegar, whisky, and bourbon. You can even make chili without meat, as vegetarian chili has become widely popular throughout the United States.

As the recipe of chili evolves, so does its usage. In recent decades, chili has become a popular topping for chili (hot) dogs, chili burgers, chili fries, chili con queso, or Frito® Chili Pie. You can put chili on or in just about anything salty to give it that spicy kick your taste buds are craving.

Chili can take hours to prepare and simmer, while only moments to enjoy. Now there is a fast and easy way to create your own chili toppings at home in a matter of minutes. Cedar Hill Seasonings has created a Chili/Taco Mix Packet that will make any salty snack, cheesy dip, or delicious dog dripping with thick chili flavor. Chili is a popular cold weather concoction, and as the winter months approach, it’s past time your pantry gets stocked up on all things chili.

Cedar Hill Seasonings was founded in 1986, based on a vision to produce all natural, gourmet food seasonings that set a new standard of excellence. Their customers find value and appeal in their products’ delicious taste and affordable pricing. From holiday meals and new year’s parties to special dinners and casual get-togethers, Cedar Hill products are all natural, without any salt, additives, MSG, preservatives or extenders. They are truly "A Taste for All Seasons."

Article Source: http://depositarticles.com/

Ethan Luke. gourmet food seasonings A leader in gourmet food seasonings, Cedar Hills Seasonings have been blending fresh, all natural herbs and spices products since 1987.

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