The Great Debate! Beans or No Beans In Chili — XLNT Foods :: XLNT Foods is the oldest continuously operating Mexican food brand in the United States, and one of the oldest companies in Southern California. For over 125 years, XLNT has produced delicious (2024)

FAQs

What is the history of XLNT tamales? ›

History. XLNT Foods was founded in 1894 by Alejandro Morales as the XLNT Tamale Company. Their tamales became a popular ethnic food in Los Angeles. XLNT had a factory in Boyle Heights and also sold tamales from horse-drawn carts and grocery stores.

No-beans side argue that beans distract your mouth from the beef and spices that chili is supposed to showcase. Texans in particular are likely to reject beans; in fact, the no-bean version is often referred to as Texas chili.

It was cowboys who brought beef to the dish, but those same cowboys also kept beans in it. According to the Chili Appreciation Society International, chili's spread throughout Texas and other parts of the country began with cattle drives in the mid 19th century.

If you go pretty much anywhere in Texas you will find chili ingredients simple and rarely differing: meat, sauce, peppers and spices. Carol Hanco*ck, President and CEO of the International Chili Society, told Texas Living there is a specific reason why Texas chili contains no beans: it's tradition.

Tamales originated in Mesoamerica as early as 8000 to 5000 BC. The preparation of tamales is likely to have spread from the indigenous cultures in Guatemala and Mexico to the rest of Latin America.

Jaime Soltero Jr. started Tamale Boy as a catering company in 2008 called Mayahuel Catering. Tamale Boy has evolved into a food truck catering and restaurant business with Portland and Happy Valley brick and mortar locations.

The question of whether beans belong in chili has long been a matter of contention among chili cooks. While it is generally accepted that the earliest chilis did not include beans, proponents of their inclusion contend that chili with beans has a long enough history to be considered authentic.

The use of legumes as a basic dietary staple can be traced back more than 20,000 years in some Eastern cultures, while the common bean, the lima bean and the pinta, or cranberry, bean were cultivated for the first time in the very earliest Mexican and Peruvian civilisations more than 5,000 years ago, being popular in ...

Though the exact origin of chili has been up for interpretation, historians credit Canary Island women who migrated to San Antonio, Texas, for its creation. The dish was later popularized in the 1860s by the Chili Queens of San Antonio who sold the dish to soldiers, travelers, and cattlemen.

Chili Con Carne, a.k.a. Texas Red

The chili that was invented in San Antonio is said to be a bowl of "red": tender, individual stewed chunks of beef swaddled in a spicy, cumin-spiked sauce made from red chiles, which lend the dish an appealing russet hue. Texans take this heritage very seriously.

Do cowboys eat chili? ›

Every cattle drive had chili as a chuck wagon staple, since the native peppers and onions were abundant along the trails. But stories are spread that the beef was too valuable and was limited to be used as food on the cattle drive, so extra protein came from a pot of beans along side the chili pot.

Ok, we may be exaggerating a bit, but the fact remains (as silly as it seems) some people have very strong stances as to whether beans belong in chili or not. For the most part, it's a geographical thing. In Texas, chili without beans is the norm.

Tamales originated from Mesoamerica from as early as 8000 to 5000 B.C. From here it spread to Mexico, Guatemala and the rest of Latin America. The word "tamale" derives from the Nahuatl word "Tamal" one of the Aztec's primary language during their empire.

The Longest Tamale Ever Made Measured Over 164 Feet Long

Ayuntamiento de Centro Villahermosa in Tabasco, Mexico, made the longest tamale and achieved a Guinness World Record.

Ingredients: Filling: Beef, Water, Cereal, (Enriched Flour [Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate Riboflavin, Folic Acid], Cracked Wheat) Carrots, Flavorings, Salt, Dehydrated Onions, Monosodium Glutamate.

The origins of the tamale date back to the time of the Aztecs, Mayans and Incans. Although widely debated, the first tamales were developed for transporting foods more efficiently during war. Gaining popularity, they became a part of ceremonies, rituals, feasts and fiestas.