Last month, we brought you the early history of chili con carne, focusing specifically on its first contact with Anglo Texans and its role in the origins of Tex-Mex cuisine. In addition to discussing the height of the popularity of San Antonio’s Chili Queens, we’ll explore chili’s conquest of America via dispatches from old San Antonio, the dawning of its mass production, and the road to its modern role as Texas’s official state dish. Chili con carne has been sold in San Antonio’s plazas since 1813, and first started attracting outside notice in 1877, a few years before San Antonio was linked to the rest of America via railroads. In 1881, around the time trains started rumbling into town, a reporter from Greenville, Alabama…View Original PostThe post The Heyday of Chili Con Carne appeared first on Texas Monthly.