The International Chili Society defines traditional red and green chili as “any kind of meat or combination of meats cooked with red chili peppers, various spices and other ingredients with the exception of beans and pasta, which are strictly forbidden. No garnish is allowed.” However, the ICS also recognizes home-style chili as “the cook’s favorite combination of ingredients resulting in a dish seasoned with chili peppers and spices.” Bean lovers can go wild.Beans or no beans has always been the great chili debate. There are just about as many theories of how and where chili originated as there are unique recipes. But most accounts of chili con carne (chili with meat) show its roots in the American West, particularly Texas. Texas chili went national when a San Antonio chili stand was set up at the 1893 Columbian Exposition in Chicago. One thing we know: it did not originate in Mexico.
In today’s world, chili comes in many forms and flavors, each claiming to be the best. There is Cinci...