How much do we really know about the history of chili con carne? Once considered outrageously exotic by Anglo diners, chili has since won recognition as the dish that gave rise to Tex-Mex cuisine. Here at home, it is now so thoroughly assimilated that it has reigned for forty years as the official state dish of Texas, much to the ire of those who think it sits on a throne rightfully occupied by barbecue. Chili’s genesis seems nearly impossible to trace today. W.C Jameson’s Chili From the Southwest: Fixin’s, Flavors, and Folklore offers up eleven competing theories, ranging from a proto-psychedelic, hyper-Catholic, Spanish/Mexican Indian tale about a teleporting, recipe-sharing Blue Nun; to another crediting California-bound gold prospectors; to others touting the efforts of Texas prison convicts and…View Original PostThe post The Bloody San Antonio Origins of Chili Con Carne appeared first on Texas Monthly.