The Mathews Volunteer Rescue Squad has again brought to the community an evening of the best chili one can imagine. The occasion was the squad’s second annual Chili Cook-Off held at the Piankatank Ruritan Club.
On this cool last evening of January over 500 ticket holders had the opportunity to dine on 12 versions of this American dish, made and served by members of six local organizations: The Continentals, Mathews Rotary, Lions Club, Knights of Columbus, American Legion Post 83 and Mathews Volunteer Rescue Squad (MVRS). Included on the menu were such delicious dishes as cornbread, homemade desserts and extra condiments. Available at the cash bar were wine and beer.
Three judges used criteria of the International Chili Appreciation Society: aroma, consistency, red color, taste and aftertaste. When the final bowl had been tasted, they awarded the Mathews Lions Club chili the best in the contest. The MVRS and the Knights of Columbus were close, winning honorable mentions. The Continentals’ chili made its presence known by winning the People’s Choice Award. The American Legion Post #83 received a $100 award for being the best decorated booth while The Knights of Columbus won a $100 award for selling the most tickets.
What is chili?
Have you ever wondered where and how this dish, usually made with meat (but sometimes meatless), beans (some Texans claim it’s not chili if beans are included), peppers, chili seasoning (or in some cases real chili peppers) and whatever one wants to add, became known as chili? This Southwest favorite has a Spanish language origin. Chili is actually short for the full dish title, Chile Con Carne, which translated means peppers with meat.
There are many legends and stories about how the chili of today originated. Most historians believe the earliest versions of chili were made by the very poorest people. According to a Southwestern American Indian legend, the first recipe for chili con carne was put on paper in the 17th century by Sister Mary of Agreda of Spain. Another writes it derived from a group from the Spanish Canary Islands whose families founded San Antonio, the first municipality in the Spanish province of Texas, in 1731. The women made a Spanish stew similar to chili.
The legends go on to include cowboys, dating to 1850, who made bricks from pounded dried beef, fat, chili peppers, salt and pepper, which they would rehydrate with boiling water as they traveled along the trail. In 1860 residents of the Texas prisons laid claim to the creation of chili. They say that the Texas version of bread and water (or gruel) was a stew of the cheapest ingredients (tough beef, hacked fine, and chilies and spices boiled in water). Many freed inmates wrote for the recipe, saying they missed the really good bowl of chili.
San Antonio was noted for its chili queens in the 1880s. Latin women sold stew they called chili from open air-stalls. This practice lasted until 1937 when due to sanitary standards they were put out of business.
Well, San Antonio and the state of Texas can lay claim to the fame of chili and believe they make the best, but the MVRS’s annual chili cook-off can surely give them a chase.