A short history of chili and all its famous fixin's
Nationwide chili parlors: -Chili parlors began to pop up everywhere from San Francisco to New York, all putting their own twist on it.
Bowls of red: -Known as "bowls of red," this first iteration of chili was much simpler than what people may think of now.
A prisoner's best friend: -Because of chili's simplicity and minimal production costs, it also came to replace gruel as the dish du jour in Texas prisons.
Plaza de Armas, San Antonio: -Most people agree that the history of chili begins around the Plaza de Armas, or Military Square.
Private dinners: -In the private homes of the locals and the Canary Islanders that surrounded Plaza de Armas.
The "Chili Queens": -Starting around the mid- to late-1800s, the Plaza de Armas, a bustling trading post.
Chili in Chicago: -In 1893, residents of San Antonio took their state's new favorite food to the World's Columbian Exhibition.
The cowboy's choice: -It didn't take long for chili to become a staple in every cowboy's chuckwagon.
History of chili: -The history that brought us from the raw resources that were found in abundance in the North American.
The best meal for the long haul: -What's more, stocks of chili ingredients could easily be replenished along the trail with naturally growing.