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Epicurious
Bon Appétit

Chili con Carne

4.8

(23)

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Chili con CarneMarcus Nilsson

Home turf: Texas
Local flavor: Chili is practically a religion in Texas. The thick, meaty "bowl of red" dates back to San Antonio in the 1820s. By the 1880s, the city's plazas were full of pushcarts run by "chili queens" who would lure customers with live music. And Texans may argue about chili ingredients—but purists agree that the hearty stew would never, ever involve beans.
Make it a meal: Round things out with cornbread, iceberg wedges with artisanal blue cheese, and Shiner Bock (Texas, $8 per six-pack), a full-bodied Texas brew.

A few tablespoons of masa (corn tortilla mix) is used to thicken this chili.

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