History of Chili con carne in Timeline

Chili con carne is a spicy stew originating from Mexico. It typically includes chili peppers, meat, and tomatoes. Beans are often added, and other common seasonings are garlic, onions, and cumin. In short, chili is characterized by its spicy flavor and hearty combination of ingredients.

1904: Chili parlors open outside Texas

In 1904, chili parlors began opening outside of Texas, partly due to the availability of commercial chili powder. Charles Taylor opened a chili parlor in Carlinville, Illinois, serving Mexican Chili after working at the Louisiana Purchase Exposition.

1904: O.T. Hodge chili parlor operates in St. Louis

Until the late 2000s, O.T. Hodge, a chili parlor dating to 1904, continued to operate in St. Louis.

1907: Varallo's opens as a chili parlor

In 1907, Varallo's, the oldest restaurant in Tennessee, opened as a chili parlor in Nashville, competing with other chili parlors.

1908: First canned chili produced

In 1908, Willie Gebhardt, originally of New Braunfels, Texas, produced the first canned chili.

1913: Chili John's chili parlor founded

In 1913, Chili John's chili parlor was founded in Green Bay, Wisconsin, serving chili over spaghetti with oyster crackers.

1921: Wolf Brand Chili begins canning

In 1921, Lyman Davis began canning Wolf Brand Chili, naming it after his pet wolf, Kaiser Bill.

1922: Empress Chili location opens

In 1922, the original Empress Chili location opened, marking the beginning of Cincinnati chili, a distinct dish developed by Macedonian and Greek immigrants.

1946: Chili John's opens Burbank location

In 1946, the original proprietor's son from Chili John's chili parlor, founded in Green Bay, Wisconsin, opened a second location in Burbank, California.

1977: Texas designates chili con carne as official state dish

In 1977, chili con carne was designated as the official dish of the U.S. state of Texas by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session.

1999: Chili Appreciation Society International forbids beans in competition chili

In 1999, the Chili Appreciation Society International, primarily operating in Texas, specified that cooks in their competitions are forbidden from including beans in the preparation of chili.