Chili

Chili is a thick stew, most often containing meat and peppers. Other meats and vegetables are optional, however peppers are a signature ingredient, and the taste of the chili often depends significantly on the spicyness of the peppers. Texas folks insist that a "bowl of red" never contains beans. Chili is one of the best-selling canned foods in America.

Some toppings and sides enjoyed with a large bowl of chili are shredded cheeses, sour cream, oyster crackers, crumbled tortilla shells, saltine crackers, onions,jalapeno peppers, cornbread and on top of french fries.

Combining beef and chili peppers in a stew is a distinctly Mexican concept, although it is not clear when the pre-Columbian tomato-based stew evolved into the thick, meaty chili recognized today. One fact is know, that chili did not come from Mexico, experts say the meaty mixture took root in the Lone Star State. http://www.foodnetwork.com/recipes-and-cooking/chili-facts-and-preparation-guide/index.html

1. Texas Chili - Simple and strict, Texas chili must not contain beans or any other vegetable besides peppers. Vegetarian or turkey chilis are also unacceptable. The chili must contain either beef or venison
2. Cincinnati Chili - A thinner sauce than Texas chili, Cincinnati chili is used most often as a topping on pasta or hot dogs. It contains beef, peppers and often cinnamon or chocolate.
3. Chili Verde - This variation contains slow-cooked pork, most often with tomatillos and jalapenos as the main peppers. It is frequently used as a filling inside a San Francisco Burrito.
4. White Chili- This is a change for those bored with red chili. It is made with northern beans and chicken breast or turkey and spices. There are many variation on this chili.