Chili con carne

Chili con carne
	A bowl of chili con carne served with tortilla chips
Alternative names	Chili, chilli
Course	Main
Place of origin	Mexico; United States;
Main ingredients	Chili peppers, meat, and often tomatoes and kidney beans
Variations	Vegetarian chili, chili verde, white chili
	Cookbook: Chili con carne; Media: Chili con carne;

Chili con carne or Carne con chile (Spanish: [ˈtʃili koŋ ˈkaɾne]; lit. 'chili with meat or meat with chili'), also spelled chilli con carne or chile con carne and shortened to chili or chilli, is a spicy stew of Mexican origin containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes, and often pinto beans or kidney beans.^[1] Other seasonings may include garlic, onions, and cumin.

The types of meat and other ingredients used vary based on geographic and personal tastes. Recipes provoke disputes among aficionados, some of whom insist that the word chili applies only to the basic dish, without beans and tomatoes. Chili con carne is a common dish for cook-offs, and may be used as a side, garnish, or ingredient in other dishes, such as soups or salsas.^[2]

^ Walsh, Robb (2015). The Chili Cookbook: From Three-Bean to Four-Alarm, Con Carne to Vegetarian, Cookoff-Worthy Recipes for the One-Pot Classic (origin in Mexico: p 15-16). Berkeley: Ten Speed Press. ISBN 978-1-60774-795-6.
^ Naylor, Tony (January 20, 2015). "How to eat: chilli con carne". The Guardian. ISSN 0261-3077. Retrieved May 8, 2020.

[walsh-1] Walsh, Robb (2015). The Chili Cookbook: From Three-Bean to Four-Alarm, Con Carne to Vegetarian, Cookoff-Worthy Recipes for the One-Pot Classic (origin in Mexico: p 15-16). Berkeley: Ten Speed Press. ISBN 978-1-60774-795-6.

[2] Naylor, Tony (January 20, 2015). "How to eat: chilli con carne". The Guardian. ISSN 0261-3077. Retrieved May 8, 2020.

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