Chili con Carne

Chili con carne is a spicy stew containing chili peppers, meat, usually beef, tomatoes and beans, with roots in both Mexico and the United States. Nineteenth century accounts describe Mexican rancheros cooking dried salted beef with chili sauce, and the Spanish term chile con carne was first recorded in an 1857 book about the Mexican-American War. San Antonio, Texas became especially associated with the dish through its chili queens selling it from casual street stands, and its display at the 1893 Chicago Columbian Exposition helped popularize it nationally. Recipes often add garlic, onions and cumin beyond the core ingredients, and in 1977 the Texas legislature designated chili con carne the state's official dish. Enthusiasts still debate whether beans and tomatoes belong in an authentic version, with some purists excluding both.