There are more than a few theories floating around regarding the origins of beef chili, or chili con carne. While no one theory can be proven or disproved beyond a shadow of a doubt, it can be said that the dish originated in the Texas/Mexico region, by cattle drivers in the mid 1800s who were looking for a tasty dish made from ingredients readily available, namely beef or buffalo, chili peppers and whatever else was on hand. Closer to the late 1800s chili stands were popping up all around the area, and even survived the Great Depression.

While the crux of this article focuses on beef chili, there are several different varieties of chili that can be made to please a broader audience. Because it is so easy to apply the main spices (chili, cumin, onion, garlic) to numerous other foods, it is natural that so many varieties of this popular dish exist.

White Chili: A variation of the original features chicken (or turkey), usually shredded, with primarily white ingredients. Since most peppers used in chili are dark red or green, there is generally some color found in the dish. The beans are replaced with pinto or cannelloni beans and some add cheese directly to the chili for added flavor.

Vegetarian Chili: As indicated by the title, this version of chili is meatless, but can still be very tasty provided the ingredients taking the place of the meat are flavorful and "meaty" themselves. Some mushrooms have been described as "meaty" and would be an appropriate base for the dish.

A bit of a disclaimer first, for those of you die-hard chili fanatics out there reading this. I know you think chili is ground meat, chili pepper and not much else. But I can't ignore my own food cravings and my urge to add more the to chili pot than just beef and seasonings. My chili recipe is unlike any other because it's always evolving. Just when I think I've perfected it, I find one more thing to add. Sometimes my chili resembles a peppery beef stew and other times it reminds me of a Bolognese with chili spice. Whatever it turns out to be, it will always be my beef chili.

This recipe is more of a guideline. Chili is one of those great dishes that you can make a thousand different ways and have it turn out great each time. What I have here for you is a compilation of my tastiest recipes.

Brown 2 lbs beef chuck, cubed, dusted with flour, salt & pepper in a few tablespoons of vegetable oil. Once browned, but not cooked through, remove from pot. Add to the pot 1 diced onion, 2 diced bell peppers and 1 cup sliced mushrooms. While cooking, add 3 tablespoons chili powder, 1 tablespoon cumin, 2 teaspoons each of paprika, garlic powder and onion powder, 1 shake of oregano and salt and pepper to taste. After about 4 minutes, deglaze pan with 1 cup red wine, scraping up the bits from the bottom of the pan. Add the beef cubes back into the pot. Add 1 can diced tomatoes with their juice, 1 can drained black beans, 1 can drained red kidney beans, 1 or 2 diced jalepenos and 4 cups beef or chicken broth. Bring to boil, then reduce to a simmer. Do not cover. Keep it on a simmer for at least an hour, but up to 4 hours if you can. Shred the beef cubes by either using two forks inside the pot or by picking the cubes out, shredding them and then add them back to the pot. Add 1 cup frozen corn kernals. To thicken the sauce, if necessary, add tomato paste and continue cooking for at least 15 minutes. However, the longer it simmers, the thicker it will get. It will be best to let it simmer instead of adding tomato paste, but it all depend on the time allotted.

I enjoy my chili over rice, but it is equally good on it's own. If sharing with friends, graciously offer bowls of sour cream, shredded cheddar cheese and/or guacamole to accompany their chili. I also like to leave a bowl of tortilla chips out as many enjoy a bit of crunch as well.

I hope you give it a try, because chili is one of those things that most everyone enjoys. If you're hosting a party anytime soon, chances are your chili will be a real crowd pleaser. Use my recipe as a base and feel free to add your own creative flair to make it your own. Enjoy! =)