A recipe dating back to the 1850s describes dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots in an army encampment in Monterrey, of what is now Nuevo León, Mexico.
It has been a long time since the first mention of chili con carne and today we will try to cook this delicious dish of Mexican-Texan cuisine.
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Recipe type: Ragout
Recipe type: Mexican
Yield: 4
Prep time:
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