XPost: rec.music.filk   
   From: morrisj@epsilon3.me   
      
   On 8/21/2025 8:50 AM, Tim Merrigan wrote:   
   > On 8/20/2025 8:11 PM, Joy Beeson wrote:   
   >> A brief perusal of Google Maps strongly suggests that if   
   >> want to have a bowl of chili in Chili, I will have to be   
   >> invited into someone's home.  There doesn't seem to be so   
   >> much as a public gazebo or even a parking place where one   
   >> could open a thermos.   
   >   
   > Well, considering that chili is a Tex/Mex concoction…   
   >   
   > I've heard it was invented by Hungarian immigrants trying to make   
   > goulash with local ingredients.   
   >   
   ....   
   San Antonio is widely considered the birthplace of chili con carne, with   
   strong ties to the city's Canary Islander population and the "Chili   
   Queens" who sold it in the late 19th and early 20th centuries. While the   
   exact origins are debated, the influence of Canary Islanders who settled   
   in San Antonio in 1731, bringing with them spices and cooking techniques   
   from their homeland, is a key part of the story.   
      
   Here's a more detailed breakdown:   
   1. Canary Islander Influence:   
      
        In 1731, families from the Canary Islands were recruited to settle   
   in San Antonio, forming a community that became influential in the   
   city's business and political landscape.   
      
   They brought with them culinary traditions, including the use of cumin   
   and a style of stewing meat with chili peppers, garlic, and wild onions,   
   which closely resembles Moroccan Berber cooking.   
   This distinctive blend of spices and ingredients is believed to be a   
   foundational element of early chili recipes.   
      
   2. The Chili Queens:   
      
        In the late 1800s and early 1900s, "Chili Queens" became a popular   
   fixture in San Antonio, particularly in Military Plaza.   
      
   These women, mostly of Mexican descent, sold chili con carne from   
   outdoor stalls, attracting locals and travelers with their engaging   
   personalities and flavorful dishes.   
   Their chili was typically all beef, with no beans, and was often served   
   with tamales and enchiladas, becoming a defining part of San Antonio's   
   Tex-Mex culinary identity.   
   ....   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)