Chili con Carne is said to have been invented by Mexican residents of Texas. J.C. Clopper, a reporter visiting San Antonio in 1828, described the dish this way: "When

they have to pay for their meat in the market, a very little is made to suffice a family; it is generally cut into a kind of hash with nearly as many peppers as there are pieces of meat.

Ingredients 

2 pounds extra-lean ground beef

1 large onion, chopped

2 garlic cloves, minced or pressed

1 quart skinned fresh tomatoes or home-canned tomatoes, or

2 (16-ounce) cans tomatoes

1 (8-ounce) can tomato sauce

4 cups beef broth

2 to 3 tablespoons chili powder

1 tablespoon ground cumin

Salt to taste

1/2 teaspoon dried leaf oregano

Dash of hot-pepper sauce

2 cups pinto beans, cooked*, or 2 (16-ounce) cans pinto or red

kidney beans, drained

Method 

In a heavy Dutch oven, slowly brown beef with onion and garlic until meat is cooked through. 

Add tomatoes with juice, tomato sauce, beef broth, chili powder, cumin, salt, oregano and hot-pepper sauce. Simmer beef mixture, covered, 1-1/2 to 2 hours. 

Add cooked or canned beans and simmer 30 minutes longer. Makes 8 servings. 

*To cook pinto beans: Follow package directions. Or, wash and pick over beans; place in a large saucepan. Cover with water and soak overnight. Drain. Cover with water again.

Simmer, covered, 2 to 3 hours or until beans are tender. 

For the "quick-soak" method: Wash and pick over beans; place in a large saucepan. Cover with water and bring to a boil. 

Remove from heat. Cover and let stand 1 hour. Return to a simmer and cook, covered, 3 to 4 hours or until beans are tender.