The women who sold all manner of chili-flavored foods in San Antonio's plazas were described as a 200-year-old tradition by the San Antonio Light in September 1937.
San Antonio’s chili queens serve their namesake dish in this undated photograph. Chili Queens were some of the progenitors of the dish in America., the dish can trace a lot of its roots back to the Alamo City.
That history was spotlighted in a trending YouTube video,"Texas Chili & The Chili Queens of San Antonio," on Tuesday by popular YouTube channel Tasting History. Host Max Miller speaks to his nearly 1.75 million subscribers about the Chili Queens of San Antonio, a collection of 19th- and 20th-century women who dished out chili con carne in San Antonio's many plazas.
While making a 1910 chili recipe from the Gebhardt Chili Powder Company — which was the first producer of shelf-stable chili powder and which began at the Phoenix Saloon in New Braunfels — Miller says he opted for a recipe that does not have beans, as Texans do not put chili in their beans. However, Miller does note that historically, Texans did put beans in chili in recipes from the 19th and early 20th centuries., Miller also traces some of the roots and fables of the dish.
Chili was also a popular dish among both U.S. and Mexican troops during the Mexican-American war, and chili con carne was even placed on the supply list for the Army by the U.S. secretary of war. It had been recommended by officers of the Army as a most valuable diet and for its ability to fend off scurvy, as chili peppers have more Vitamin C content than even oranges.
Stephen Crane, author of"The Red Badge of Courage," visited San Antonio in 1895. He wrote that on"one of the plazas, Mexican vendors with open-air stands sell food that tastes exactly like pounded firebrick from Hades — chili con carne, tamales, enchiladas, chili verde and frijoles." Crane dubbed such stalls the"social shrines of the people of San Antonio."
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