National Chili Day on the fourth Thursday in February honors one of America’s favorite winter dishes–chili. It’s also known as chili con carne (chili with meat). February 27, 2020.
Chili is most commonly made up of tomatoes, beans, chili peppers, meat, garlic, onions, and cumin. However, cooks offer up so many variations to the basic chili recipe. And, with so many varieties, chili cook-off competitions love to feature chili as a favored entry.
American frontier settlers used a “chili” recipe of dried beef, suet, dried chili peppers and salt. All this was pounded together and formed into bricks and dried. They could then boil the bricks in pots on the trails.
At the Columbian Exposition in Chicago in 1893, the San Antonio Chili Stand helped people from all over the United States appreciate the taste of chili. Because San Antonio was a significant tourist destination, it helped Texas-style chili con carne spread throughout the South and West. In 1977, House Concurrent Resolution Number 18 of the 65th Texas Legislature designated chili con carne as the official dish of the U.S. state of Texas.
Before World War II, hundreds of small, family-run chili parlors (also known as chili joints) popped up throughout the state of Texas as well as other places in the United States. Each new chili parlor usually claimed some kind of secret recipe.
Ways to enjoy chili
There are many ways that people enjoy the great taste of chili, some of which include:
- Add chili to hot dogs to create chili dogs.
- Top burgers with chili and enjoy a chili burgers.
- Combine chili and cheese with fries and make chili cheese fries.
- Make the ultimate baked potato by stuffing it with chili.
- “Frito pie” is chili with spaghetti noodles.
- Transform mac and cheese into chili mac.
- Mix rice and chili for another flavor favorite.
HOW TO OBSERVE #NationalChiliDay
There are so many ways to enjoy chili. Just about everyone has their own recipe, too.
Use #NationalChiliDay to post on social media.
NATIONAL CHILI DAY HISTORY
Rich Kelly of Hard Times Cafe in Arlington, VA founded National Chili Day. The day has been celebrated with cook-offs, pot lucks, feeds and bottomless bowls since at least 2006.
Ingredients2 lbs minced beef or chuck
1 medium yellow onion diced
1/2 medium bell pepper chopped
2 Roma tomatoes diced
Sour cream (we like Daisy in squeezeable application)
Chucky salsa (we like taco bell mild)
1 – 16oz fiesta blend shredded cheese
Guacamole if desired
1 lg bag Tostitos Scoops (you can use any kind of totilla chip you prefer these just make handy cups)
2 pkg McCormick Taco seaoningChopped jalapeno, black olives, melted cheese sauce, are optional.
You can make to many variations to list, including chicken, steak, salsa verde, lime, and anything else you can dream up. I make mine like our family taco night.Farberware 22001 Buena Cocina Deep Nonstick Frying Pan / Fry Pan / Skillet with Lid and Helper Handle – 12 Inch, Black. by Farberware
- In medium pan, brown ground meat.
- Drain excess fat
- Add 1/2 cup water and taco seasoning stirring well to coat meat.
- Continue over medium heat until water has evaporated.
- Remove from heat and set aside to cool.
- Chop or dice vegetables as needed. I found a few great shortcuts if there is no one around to help. You can get shredded iceberg lettuce like the restaurants use in the produce section at your local Walmart. If I don’t have the time the also have pico de gallo instead of dicing onions and tomatoes yourself. They add cilantro and typically Serano peppers.
- Spread chips or cups on big tray.
- Evenly sprinkle with cooked, seasoned meat, vegetables, cheese and toppings as desired.
- Feeding a diverse crew? Set everything up and let them add their choices as they like them. This concept also works well for parties and game days too.
virgin or real margarita and maybe Tres Leche cake for dessert.
Prep: 15 minutes. Level: Easy Cook: 20 minutes. Serves: 4
Beef and bacon meet potatoes and cabbage, in an Irish Skillet Dinner
We found this on Pintrest and is a family favorite we normally make a double batch and there are rarely any leftovers.
1 cup beef broth
1/4 cup Apple Juice
2 Tbsp White Vinegar
2 Tbsp Yellow Mustard
1 Tbsp Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 lb lean Ground beef or round
1/2 cup diced fresh onion
2 Tbsp vegetable oil
1 lb Ore Ida Potatoe O’Brien(frozen)
4 cups shredded cabbage
4 slices cooked, crumbled bacon
In small mixing bowl, combine beef broth, apple juice, white vinegar, yellow mustard, Worcestershire sauce, salt, and pepper. Whisk till well blended, set aside.
In a large skillet, brown ground beef and fresh onion.
Drain any excess grease
Add vegetable oil, potatoes to beef and onions
Cook over medium heat about 10 minutes or until potatoes are lightly browned
Stir frequently, to avoid sticking
Add liquid mixture, shredded cabbage and crumbled bacon, and cook another 5 – 10 minutes over medium heat until liquid is mostly absorbed
Serve immediately while warm.
We love this stuff! have to give credit to the original author.
Original Recipe found here.
Try an Irish Coffee for Dessert.
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For most of us it’s still getting pretty cool outside. If you have snow I’m sorry…this is why we live in Florida. Before the jokes begin, we live in northwest Florida. We have a different climate than other parts of Florida. We had done and ice just several years ago.
Anyway if its cold outside a warm filling meal hits the spot. I did a take on a couple of popular recipes to make them more keto or low carb friendly. We are not strict Keto but the low carb dieting has drastically improved our type 2 Diabetes numbers. So enjoy these hearty soups that will definitely be a like a warm hug on those cold nights.
Ingredients2 lbs Yukon Gold Potatoes cut into 1/2 inch chunks
1 medium yellow onion diced
1 pint heavy cream
1/2 cup milk
1 cup mozzarella cheese
1/4 cup Sour Cream
4 Tbsp Chives ( I use fresh minced)
1/2 tsp Italian seasoning
1/2 tsp black pepper
1/4 tsp salt
Pinch of red pepper flakes if desired
1 cup shredded cheddar cheese
8 strips crispy bacon, crumbled
1 – 8oz pkg cream cheese
1.5 lbs dubbed ham chucks
2 diced stalks celery
Sistema 21141 To Go Collection Soup Mug, Large, Varied, 1 count
DirectionsIn lined crockpot add ham chunks, potatoes, celery, salt, pepper, Italian seasoning, onion, heavy cream, and 1/2 cup milk
Cook on low 4 – 6 hours
1 hour before serving add cream cheese, sour cream, mozzarella and cheddar cheeses.
Add freshly chopped chives and mix well.
Serve warm topped with crumbled bacon, shredded cheddar cheese, and a scoop of sour cream.
Garnish with chopped chives
On January 7th you can remember the warm, cuddle ups from yesterday. Today you can add even more of those warm memories. January is National Soup Month, National Slow Cooker Month, and National Sunday Supper Month.
You can enjoy soups, stews and many other great dishes by doing some meal prep and slow cooker days. Nothing is better at the end of a long day in the cold than coming home to comfort foods like Beef Stew, Homemade Chicken Noodle Soup, Everyday Beef Stew, Beef Pepper steak, Minestrone, White Chicken Chili, and even regular Chili. Did I mention lots of these are good for game days as well.
Best of all you can do the prep ahead of time and put it in your Crockpot. Imagine a warm hearty comfort food hot and ready to eat after a long day.
Freezer meals and a crockpot should be among some of your best friends. Any of these family-friendly meals will definitely make National Sunday Supper something to look forward to. These are some of the favorites at our house….
I make a double recipe, as it not only disappears quickly but hopefully enough to freeze for a Crockpot dinner. (May have to triple it, as last time it only made it through 1 meal.)
3 lbs ground beef or round
2 pkgs Bear Creek Minestrone soup mix (it has everything in it)
1 can or frozen pkg mixed vegetables
1 can White beans ( like Navy)
3 cups water
Black pepper or red pepper flakes if desired.
(You can also add Kale, and well washed chopped leeks for more flavor, taste, and quantity. )
10oz of Kale and or two well washed chopped leeks.
- Brown ground beef (I try to do it with a dinner I’m making so no extra work or cleanup).
- In Crockpot (with liner for easy cleaning). Add cooked beef, soup mix, water, and pepper, Kale, and leeks, if desired. Set on low.
- About an hour before dinner, add 1 cup water and any frozen or canned ingredients. Turn to high for about 40 minutes. Stir well and enjoy.