Every bowl of chili holds oh-so-many surprises. Everyone knows that Texas chili doesn’t have beans… but did you know priests in the 1600s hated the dish, calling it the “soup of the devil” because of its spicy and stimulative features?

Chili’s origins are steeped in lore, with most agreeing that its roots lie in Texas. Some believe it began with Mexican women in San Antonio who sold “chili con carne” to travelers. Early chili recipes were often simple and hearty, incorporating dried beef, suet, and a mixture of chili peppers.

During the Gold Rush, chili became a practical, hearty meal for cowboys and prospectors on long journeys across the frontier. These “chili bricks” were easy to carry and prepare: the dried beef, fat, spices, and chili peppers could be combined, shaped, and then dried into compact bricks. When it was time for a meal, the bricks were simply tossed into a pot of boiling water to create a flavorful stew. The simplicity of chili bricks helped establish chili’s role in American frontier culture. By the late 1800s, “chili parlors” began to pop up, especially in Texas, spreading different variations of the dish that we see today.

This history also explains why Texas chili, with its focus on meat and spices without beans or tomatoes, became the foundational style of American chili.

Popular Chili Varieties & Hot Pepper Scale

Texas Chili (Chili con Carne) | Known as “chili with meat,” Texas chili typically contains beef and chili peppers but no beans or tomatoes, following traditional Texas-style rules.

Cincinnati Chili | Inspired by Greek immigrants in the 1920s, Cincinnati chili has a unique blend of Mediterranean spices (like cinnamon, cloves, and allspice) and is often served over spaghetti with toppings like cheese, beans, and onions. It’s categorized by “ways,” with “3-way” (spaghetti, chili, cheese) and “5-way” (spaghetti, chili, cheese, beans, onions).

Kansas City Chili | Often includes a mix of meats, including sausage, and allows for beans and tomatoes, setting it apart from Texas-style. It’s usually sweeter and spicier due to the influence of Kansas City’s barbecue culture.

White Chili | A relatively recent variation, white chili is made with white beans, chicken, and green chiles, creating a lighter, creamier chili. It’s popular for its mild spice and is a unique twist on traditional red chili recipes.

Peanut Butter Chili | A quirky chili variant from Springfield, Illinois, this chili adds peanut butter to the mix, which thickens the dish and adds a subtle nutty sweetness. It’s often served at Illinois chili cook-offs and festivals.

Chili Verde | Mexican stew made with pork and a sauce of tomatillos, green chiles, garlic, and cilantro. Known for its tangy, zesty flavor, it has influenced variations in Southwestern and Tex-Mex cuisine.
Chile Colorado | “Red chili,” is a traditional Mexican chili made with beef and a rich red sauce using dried red chiles like guajillo or ancho. Chili Colorado is popular in the Southwest.

Jen Bailey

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