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by Francine Black
Chili con carne, a wonderfully bold tasting pot of goodness!
The word chili, meaning hot pepper, comes to us from Nahuatl, the language of the brilliant Aztec people.
We know that chilis have been farmed in Central America for at least 10,000 years! The Spanish conquistadors, arriving there in the 1500’s, write of the Aztec families enjoying a delicious stew of chili peppers (probably poblanos), tomatoes and spices.
By the 1600’s, Catholic missionaries arrived and legend has it that a Spanish nun was granted a vision from heaven of a lovely venison stew featuring the tomatoes, poblanos, and spices, and so we have the very first Chili Con Carne recipe on record! This is perhaps one of the oldest Texas Mexican, or as we call it, “TexMex” recipes.
By the 1893 World’s fair in Chicago, the Texans regaled America and the world with their San Antonio Chili Stand. Incidentally, Mr. Scott Joplin of Ragtime fame performed at that Fair.
By the 1920’s cookbooks included recipes for chili and many included beans although there remains a healthy debate among chili chefs whether beans should or should not be included. Our pot of chili does include black and red beans, poblano peppers, tomatoes, and venison as a nod to that dear visionary nun to whom we offer our thanks this evening!
If you don't have a favorite chili recipe, you might wish to give this one a try. It's not Francine's, but will get started cooking up a warm pot in your kitchen.
High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.
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