Chili con carne the word "chile" from the Nahuatl "chīlli" refers to a "chili pepper", and "carne" is Spanish for "meat". 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 on the trail. Chili originated from what is now northern Mexico and southern Texas. Unlike some other Texas foods, such as barbecued brisket, which is associated with white men, chili largely originated with working-class Tejana and Mexican women. The chili queens of San Antonio, Texas were particularly famous
Beef entrails ginger, and nutmeg. The tripe (four tripes of the cow are edible but the honeycomb tripe has the highest rating), pancreas, intestine, spleen and lungs are the major characters of the beef entrails. The dish is usually served with chili oil and black pepper. According to a Chinese legend, an emperor traveling in disguise found out that his citizens were suffering from hunger. Thus, he commanded butchers to kill the cows and cooked them for the starved citizens. The king hoped every citizen could eat it. So besides of cooking the beef, entrails of cows were also put into the