Sentences with phrase «texas chili con carne»
Everett Lee DeGolyer, a scholar, chili aficionado, and multimillionaire, believed that Texas chili con carne had its origins as the «pemmican of the Southwest» in the late 1840s.
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«Chili, chili con carne, Texas red — whatever you call that savory concoction of meat, grease, and fire — is the natural child of the arguing state of Chili, chili con carne, Texas red — whatever you call that savory concoction of meat, grease, and fire — is the natural child of the arguing state of chili con carne, Texas red — whatever you call that savory concoction of meat, grease, and fire — is the natural child of the arguing state of mind.
Despite the fact that the bowl o» red is the Texas State Dish, a movement has been growing for about twenty years to have Congress declare chili con carne to be America's «official food.»
The fame of chili con carne began to spread, and the dish soon became a major tourist attraction, making its appearance in Mexican restaurants all over Texas — and elsewhere.
The Texans, however, never forgot their culinary heritage, and in 1977 the Texas Legislature proclaimed chili con carne to be the «Official Texas State Dish.»
Probably the most likely explanation for the origin of chili con carne in Texas combines the heritage of Mexican food with the rigors of life on the Texas frontier.
Former International Chili Cookoff Champion Cindy Reed Wilkins chats with Scott about her Texas roots, her products available via her Cin Chili line, and how you can make the best bowl of chili con carne at home whether you prefer beans or no bChili Cookoff Champion Cindy Reed Wilkins chats with Scott about her Texas roots, her products available via her Cin Chili line, and how you can make the best bowl of chili con carne at home whether you prefer beans or no bChili line, and how you can make the best bowl of chili con carne at home whether you prefer beans or no bchili con carne at home whether you prefer beans or no beans.
From there, its fame spread and soon chili con carne began appearing on menus in Mexican restaurants all over Texas and elsewhere.
No project on chili con carne would be complete with out a recipe from a guy from Texas named Bubba.
The highlight of the North Texas institution's month - long celebration occurs on Tuesday, Sept. 15, when the flagship El Fenix location in downtown Dallas serves up 97 - cent Cheese Enchilada Plates — two cheese enchiladas topped with chili con carne and served with rice and beans — all day long!
A triumph of small - scale, regional pulp, Bernie plays like a Texas tall tale with a weirdly warm heart — it's a pepper - flecked chili con carne of Americana.