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LINKS TO INGREDIENTS & EQUIPMENT**
Gebhardt's Chili Powder: https://amzn.to/3VXRtiK
Tallow: https://amzn.to/42PQfse
Lard: https://amzn.to/42SfiuF
LINKS TO SOURCES**
https://whatscookingamerica.net/history/chili/chilihistory.htm
https://babel.hathitrust.org/cgi/pt?id=uc1.31822031036635&view=1up&seq=1
https://www.texasmonthly.com/food/bloody-san-antonio-origins-chili-con-carne/
https://www.uiw.edu/sanantonio/jenningschiliqueens.html
https://www.texasmonthly.com/food/heyday-chili-con-carne/
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Cumin: By Giovanni Dall'Orto - Self-photographed, Attribution, https://commons.wikimedia.org/w/index.php?curid=32329451
CIncinnati Chili: By Valereee - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=74240609
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