chili — Mexico

Chili — often called chili con carne, 'chili with meat' — is a spiced meat stew whose place of origin is disputed between Mexico and the border states of the United States. Its best-known version combines beef with chili pepper, though the family of dishes covers many variations. Recipes reported under this name include different meats, and a variable mix of vegetables such as red or black beans, corn, bell peppers, and tomatoes, seasoned with onion, garlic, cumin, and coriander. The name itself is a mild alteration of the Spanish chile con carne, meaning 'pepper with meat', a phrase still used in Spanish alongside chili con carne. The meat is usually browned first, then cooked slowly with softened onion, garlic, and pepper, chili pepper or chili powder, and cumin. Tomatoes and stock are added and the stew is left to simmer for a long stretch so the meat becomes tender and the flavors combine; beans, when used, tend to be stirred in toward the end so they hold their shape. Whether beans belong in the dish at all is one of the most argued points among cooks who make it, and the choice of meat, the cut of beef, and the amount and type of chili used differ widely from one kitchen or region to another. Some versions are cooked thick and dry, others closer to a soupy stew, and the dish is served over rice, with cornbread, or on its own depending on where it is made.