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
Gopchang-jeongol chili peppers are seeded and chopped and onions and carrots are chopped into pieces the same size as the peppers. Scallions are cut into long diagonal strips. In a pan, the remaining vegetables are placed on the bottom, and the marinated beef tripe and brisket are placed over them in a circular fashion. The shredded mushrooms and sliced vegetables are arranged between the tripe and meat. The prepared broths are mixed together, seasoned with salt, and poured little by little into the pan. When the dish is cooked, any floating foam is skimmed off and the "gopchang jeongol" is served.