The origin and history of Chili con carne
Chili con carne is an emblematic dish of Tex-Mex cuisine, with deep roots in the culture of the cowboys of the southwestern United States. Its history dates back to the 19th century, when pioneers and workers in the region prepared this recipe as a nutritious and easy-to-carry meal. Despite originating in Texas, in Latin America and other countries it is known by various names or similar versions that reflect local ingredients are accepted.
In Mexico, a somewhat similar dish could be "Carne con chile," although here the recipe usually has a spicier focus and with other traditional complements. In countries like Argentina or Chile, although chili is not very common, some variants of stews with meat and legumes are reminiscent of this preparation. In general, chili con carne is recognized and enjoyed under that name, but it can also be found as "chili" or simply "chili de carne." Its popularity has transcended borders thanks to its intense flavor and versatility.
