Autumn’s chill has arrived, causing people to yearn for soups and stews to warm their insides. And one of the most popular is chili. Everyone has their favorite recipes for chili, but why not mix up your chili recipes and try something new. Now, here in the Midwest, typically chili is made with ground beef, but the beauty of chili is its versatility.

Most people think chili is from Mexico when, in fact, it originates in the Southwest, most notably Texas. The origin stories vary, but most trails lead back to Texan adventurers and cowboys. Chili became a staple food. They created ‘brick chili’ by pounding dried beef with fat or beef tallow, chilies, salt, and pepper. They created bricks that were easy to transport, and they could throw a brick into a pot and add water. When it boiled and the ‘brick’ softened, chili resulted.

To read this and other premium articles in their entirety, pickup the October 2020 issue of Julien’s Journal magazine. Click to subscribe for convenient delivery by mail, or call (563) 557-1914. Single issues are also available in print at area newsstands and digitally via the Issuu platform.

 

Angela and Carolyn Linton-Canfield
After 18 years working in the food and beverage industries of Chicago and San Francisco, Angela and Carolyn started a private chef and catering company, Life’s a Feast, in the tri-state area. They embrace their passion of cooking, entertaining, and creating one-of-a-kind experiences for their clients. Carolyn and Angela now share their passion with viewers on their cable show Life’s a Feast, available on Mediacom and their YouTube channel, Life’s a Feast LLC. Both share their expertise on food and wine on our website, their website, as well as their Facebook page. Recipes and photos are the copyrighted and intellectual property of Life’s a Feast, LLC.

LEAVE A REPLY

Please enter your comment!
Please enter your name here