Happy National Chili Day! Held on the fourth Thursday of February each year, National Chili Day gives us the opportunity to ask important questions about this dish.
Think you love chili? Have a look at the motto of the Chili Appreciation Society.
Just the aroma of chili is an invitation to rapture.
In the 19th century some Spanish priests preached against eating chili, because the hot chile peppers in it were natural aphrodisiacs. Described as “hot as hell’s brimstone” and “Soup of the Devil,” chili must have made their sermons very exciting indeed. Perhaps they even inspired more people to eat spicy chili.
Is there any truth to the aphrodisiac rumor? It seems that there is, depending on how many chile peppers you use in the recipe.
Historically, chile peppers were used by multiple cultures not only as an aphrodisiac but as an anesthetic, to promote cardiovascular health and to alleviate chronic pain. Most famously, chile was used a key ingredient in the fortifying chocolate drink the great ruler Montezuma consumed to make his tongue dance and his pulse quicken in preparation for his daily visit to his beautiful concubines.
Hmmm. Might be nice to heat things up with a bowl of chili.
History of Chili
The origins of chili are uncertain, but it seems that Texas has the right to claim itself the birthplace of this national treasure. An amusing history of chili can be found at the International Chili Society.
There are as many ways to make chili as there are people cooking it. Beans or no beans, vegetarian or meat-filled, spicy or mild, on National Chili Day we celebrate every hot bowl of chili across the land.
Happily, variety is the spice of life, and there are plenty of ways to indulge your chili craving today. Even if you go for cassoulet, a French dish with similar cultural import, although sadly lacking in chile peppers.
What is your favorite chili recipe? Does it have beans or not? Do you like it spicy? Tell us right here, or find us on social media. Tag @dartagnanfoods on Facebook, Instagram or Twitter … let’s talk chili.