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Joanna Fantozzi
2017-10-17T20:14:03Z
The INSIDER Summary:
- Chili is one of the most popular, hearty American meals that's perfect for colder months, but no one seems to agree on what actually goes in it.
- INSIDER rounded up 10 of the most popular regional chili styles that all compete for the title of bestauthentic recipe.
- Texas chili is just beef, with no beans.
- Springfield chili includes beef, beans, butno tomatoes.
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Fall is upon us, and besides the start of football season or apple picking,October means steaming bowls of homemade chili.
However, what chili really is depends on where in the US you are.
Thedelicious stew isa culinary battleground where people fiercely guard secret recipes, compete in chili cookoffs, and argue overwhat actually goes in thishearty dish. Beans or no beans? Topped with cheese, oyster crackers,sour cream, or plain?
We have created a chili tour of America, featuring all of the regional styles and variations that are defended across state and city lines, from the iconic "Texas Red" chili con carne, to "Skyline" chili in Illinois that is eatenover spaghetti.
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Keep scrolling to learn about 10 different mouthwatering chili recipes from around the United States.
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"Bowl O' Red" chili con carne, Texas
Although there's some controversy over the actualform of authenticchili con carne, any true Texan knows that beans and tomatoes have no place in their chili.
Texas chili is basically a bowl of chile pepper-marinated beef chuck with some added spices, and a side of cornbread.
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Chile verde, New Mexico
This dish is native to Northern Mexico, andwas popularizedby Mexican Americans in New Mexico. It features pork shoulder marinated in a chile verde sauce made from tomatillos and jalapenos, seasoned with lime zest, and sometimes thickenedwith white potatoes.
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Skyline chili, Cincinnati
Skyline-style chile is one of the more unusual recipes on this list, but beloved by Cincinnati natives. The recipe was perfected by the popular restaurant chain, Skyline Chili, but the style has been mimicked across Ohio.
Skyline chili is considered more of a sauce than a stew, and is made with ground beef, tomatoes, and a touch of chocolate and cinnamon flavors (although theoriginal recipe is closely guarded).
You can get yours on top of spaghetti and piled high with cheese, or on a Coney dog (Coney Island hot dog).
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Springfield chilli, Illinois
No, that's not a typo. The extra "l" in the Springfield chilli name comes from arguably one of the prime examples of Springfield-style chilli: Dew Chilli Parlor.
This chili is made with bacon, ground turkey, tomatoes, beans, andcooked in a can of beer. It's traditionally topped with oyster crackers and shredded cheese.
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Kansas City chili, Missouri
Kansas City-style chili is hard to pin down, but it's oftentimes made with burnt ends or brisket or pork shoulder,Worcestershire sauce, beans, and a kick of cumin.
It's also usually served DIY-style like at Dixon's Famous Chili,where you can choose how juicy you want your chili, as well as your toppings (ketchup? onions? grated cheese?).
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Frito pie, Southern and Southwestern United States
With origins in the American Midwest, Frito pie isan American classic.
Simply whip up a mixture of chili powder-marinated beans, ground beef, and tomato sauce with seasonings, pour it over an opened bag of Fritos chips, and top it with shredded cheese.
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Carne adovada, New Mexico and Arizona
Carne adobada (or sometimes spelled adovada)is a Mexican style of meat preparation that's traditionally made withpork shoulder cooked in a thick chile marinade. It can be served as a chili dish or poured over corn tortillas to make hearty tacos.
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Coney chili dog, Michigan
When in the Detroit or Flint area, the only way to eat your chili is over a Coney Island hot dog, slathered in mustard and chunks of white onion. If you're craving one, you'll order a "Coney."
Known as "sauce" rather than a chili that traditionally stands on its own (although it could), the Michigan chili is made with ground beef, broth, chili powder, hot sauce, and other seasonings.
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Cajun chili, Louisiana
Take everything you know about chili, and add a ton of Cajun seasoning and Louisiana hot sauce for an unforgettably New Orleans-style version. It is best paired with cornbread to cool down your scorchedthroat.
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