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sniper whose lucky shot broke the last clay potful of chili in the mission fortress.
By 1840 San Antonio enjoyed a lively export trade in chili. It shipped “big red” in brick form. The brick was made of dried beef, fat, dried chili peppers and salt. It was made edible by boiling and was a staple wherever men traveled along the long harsh trails of the southwest. Quite possibly, it was the predecessor of the U.S. Army’s C-rations.
The early export brick was probably “jailhouse chili.” Almost until the year 1900, chili was outlaw diet in nearly all the jails in the Lone Star State. It was cheap, filling and in the hands of cooks, it could make cactus-fed longhorn meat at least as tender as the toughs it fed. Western
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