"Chili con carne was a dish associated with the city of San Antonio until it became an overnight sensation nationwide at the Chicago Columbia Exposition of 1893. Canned chili became popular in the 1930s, which is when Hormel started making its version, eventually adding a variety with beans, and a spicy version, too. This ancient canned product still explodes with flavor, and the chiles remain in the righteous forefront of the mix, which is true of no other product in this article. And cheap, too. Grade: A — Sietsema" - Ryan Sutton
