Many argue that chili was invented in Mexico during the 1840s, as a replacement for pemmican; others place its origin in Tijuana, Baja California, or Ciudad Juárez, Chihuahua, Mexico. The Mexican origin theory holds that it was created as a complimentary dish served at cantinas, especially to please outsiders, who wanted something spicy and "Mexican" to eat, but also free or cheap. It was made with leftovers from the meals prepared in the cantina and served for free to drinking customers. The Americanized recipe consisted of dried beef, suet, dried chili peppers (usually chilipiquenes), and salt, which were pounded together and left to dry into bricks, which could then be boiled in pots on the trail. An alternative, and more widely-accepted theory, holds that chili con carne was born in Ensenada, Mexico in the 1880s as a way of stretching available meat in the kitchens of poor Tejanos. American origin defenders argue: "Chili, as we know it in the United States, cannot be found in Mexico today except in a few spots which cater to tourists. If chili had come from Mexico, it would still be there. For Mexicans, especially those of Indian ancestry, do not change their culinary customs from one generation — or even from one century — to another." – Ramsdell, San Antonio "San Antonio Chili Stand" was in operation at the 1893 Columbian Exposition in Chicago, which helped spread a taste for chili to other parts of the country. San Antonio was a significant tourist destination and helped Texas-style chili con carne spread throughout the South and West. http://en.wikipedia.org/wiki/Chili_con_carne

Originated in Mexico, but Texans are the ones who added beef and sometimes beans, back in the early 1800's.

Many would argue that the simple fact that "Chili" is a misspelling of the Spanish word "Chile", would lend credence to it being of Mexican origin. The only basic extra ingredient in "Texas Chili" that is not found in "Chile con Carne," are the beans. Connecting these two dots is not difficult! The very first cowboys were Mexican cowboys "vaqueros". They came into existence very soon after the Spaniards arrived in Mexico after 1519. More than 300 years later, they showed the westward bound "gringos" how to ride wild horses "broncos", use the lasso "lasso", have a western party "fiesta", party with animals "rodeo", use spurs "espuelas", use chaps "chaparreras", cowboy hats "sombreros", and probably eat beans "frijoles." It is also a fact that the cowboys, Mexican and Anglo, both had a diet that emphasized the consumption of beans. Somewhere and some time after they got together (after 1845) someone decided to put their beans and their "chile con carne" on the same plate. Chili was born! The so-called "Americanized recipe" are all ingredients that were utilized by the Mexican "vaqueros" since the 1500's! The statement "chili con carne was born in Ensenada, Mexico in the 1880's as a way of stretching available meat in the kitchens of poor "Tejanos" is puzzling. Ensenada, Mexico is on the shores of the Pacific Ocean, while Texas is 1,000 miles east on the shores of the Gulf of Mexico! There is no literature showing that Mexicans living in Ensenada, Mexico in the 1880's had any concerns about the diets of Americans living in Texas. In summary, Texas chili is part of an evolution. I know many people do not believe in evolution. Simple logic teaches that if the Mexicans were here before the Anglos, and if the Mexicans had "frijoles" and "chile con carne" before the Anglos, then it was probably some cowboys (Mexican and Anglo) sitting around a chuck wagon in Texas who decided to throw it all together! Personally, I'm glad they did! It is a delicious dish that I can't get enough of! Pour on the chili powder!