Pronunciation: [CHIHL-ee kon KAHR-nay; CHIHL-ee kon KAHR-nee]
Spanish for "chili with meat," this dish is a melange of diced or ground beef and chiles or chili powder (or both). It originated in the Lone Star State and Texans, who commonly refer to it as "a bowl of red," consider it a crime to add beans to the mixture. In many parts of the country, however, beans are requisite and the dish is called "chili con carne with beans."
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.