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^ a b c d e .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Walsh, Robb (2015). The Chili Cookbook: From Three-Bean to Four-Alarm, Con Carne to Vegetarian, Cookoff-Worthy Recipes for the One-Pot Classic (origin in Mexico: p 15-16). Berkeley: Ten Speed Press. ISBN 978-1-60774-795-6. ^ Naylor, Tony (January 20, 2015). "How to eat: chilli con carne". The Guardian. ISSN 0261-3077. Retrieved May 8, 2020. ^ "History and Legends of Chili, Chili Con Carne History, Whats Cooking America". whatscookingamerica.net. Retrieved December 15, 2015. ^ a b c McCarron, Meghan (March 7, 2018). "Everything You Know About Tex-Mex Is Wrong". Eater. Retrieved June 13, 2018. ^ "History of Chili, Chili Con Carne". whatscookingamerica.net. 2004. Retrieved January 6, 2008. ^ "State Dish - Chili". Texas State Library and Archives Commission. Retrieved on March 7, 2010. ^ Andrea L. Broomfield (2016). Kansas City: A Food Biography. Rowman & Littlefield. pp. 58–60. ISBN 9781442232891. Retrieved September 14, 2017. ^ "The First 100 Years", Taylorschili.com ^ Myers, Jim (November 7, 2015). "Varallo's claims title of oldest restaurant in state". The Tennessean. Retrieved May 28, 2018. ^ Herrmann Loomis, Susan (April 16, 1989). "Fare of the County; A City's Romance With a Bowl of Chili". The New York Times. Retrieved September 16, 2011. ^ The Secret to Making Green Bay’s Own Chili John's Style Chili in Your Kitchen ^ Chili John's Burbank, CA : Food Network ^ O.T. Hodges Menu, a "chili parlor" in Ferguson, MO in business since 1904. ^ Hill, Janet M. (June 1906). "Chili Con Carne". XI. Boston Cooking-School Magazine: 400, 401. Cite journal requires |journal= (help) ^ Albala, Ken. Beans: A History. Oxford:Berg, 2007 p. 178 ^ Chili Appreciation Society International, Official CASI Rules & Guidelines Archived June 24, 2007, at the Wayback Machine October 1, 1999 ^ Tolbert, A Bowl of Red ^ https://norecipes.com/chile-verde ^ Tommy W. Stringer, "WOLF BRAND CHILI", Handbook of Texas Online (https://tshaonline.org/handbook/online/articles/diw01), accessed March 6, 2013. Published by the Texas State Historical Association. ^ "Austin City Limits Festival Food Rocks!". Slashfood. 2007. Archived from the original on December 20, 2007. Retrieved September 27, 2007.
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