Chili con carne is a staple dish of Tex-Mex cuisine that combines Mexican and American influences. Its origin dates back to the 19th century in Texas, where cowboys and vaqueros would prepare this mixture of meat, chilies, and spices to sustain themselves during long workdays. In various Latin American countries, this recipe goes by different names; for example, in Mexico, similar stews are commonly found under the name "chili," while in Argentina and Chile, it is often confused with similar spicy stews but with local ingredients. This dish has gained worldwide popularity thanks to its robust flavor and versatility, becoming a culinary symbol of the American Southwest and neighboring regions.
The chili con carne recipe has evolved and taken on various forms, where the addition of beans often varies according to local tradition. In Mexico, beans are frequently not added, while in the United States they are a fundamental ingredient. Furthermore, every family or cook adds their own personal touch. In this context, the version known as "Kathy Hirdler's Campfire Chili con Carne with Beans" stands out for having been awarded at the 1987 world chili championship, which adds prestige and history to a recipe that combines flavor, tradition, and culinary competition.
