Which do you prefer: con carne or Cincinnati-style?
To write about chili is to court controversy; few subjects in American culinary life are so contentious. Chili is for Americans what paella is for Spaniards, or Bolognese is for Italians. It seems like everyone knows exactly what they think chili should be, and everyone knows that everyone else is wrong.
From those humble origins, chili spread across the country, due in part to innovators like Lyman T. Davis, the founder of Wolf Brand Chili and the first person to sell canned chili,* and, who came up with the idea of pulverizing a blend of dried chilies specifically for making chili. More recently, chili's popularity has been driven largely by chili cook-offs, which first became widespread in the 1950s and 1960s.
Inhofe, who now represents his state in the US Senate, cannot claim credit for this idea; similar joint resolutions had been introduced by other members of Congress in the previous seven years. Representative Manuel Lujan Jr. of New Mexico unsuccessfully introduced several bills in the 1980s to name not only chili, but also"chile," the country's official food. In 1988, Representative J. J.
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