Chakalaka is a South African vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, stews, or curries.
 To balance its fiery flavour, it is sometimes served with "amasi" (thick sour milk).
 Chakalaka may have originated in the townships of Johannesburg or on the gold mines surrounding Johannesburg, when Mozambican mineworkers coming off shift cooked tinned produce (tomatoes, beans) with chili to produce a spicy relish with a Portuguese flair to accompany pap.
 The many variations on how to make Chakalaka often depend on region and family tradition.
 Some versions include beans, cabbage and butternut.
 For example, a tin of baked beans, tin of tomatoes, onion, garlic, and some curry paste can be used to make the dish.
Bhutanese cuisine (Dzongkha: འབྲུག་ཟས་; Wylie: "brug-zas") employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize.
 Buckwheat is eaten mainly in Bumthang, maize in the Eastern districts, and rice elsewhere.
 The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb.
 Soups and stews of meat, rice, ferns, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons.
 "Zow shungo" is a rice dish mixed with leftover vegetables. "
Ema datshi" is a spicy dish made with large, green chili peppers in a cheesy sauce (similar to chili con queso), which might be called the national dish for its ubiquity and the pride that Bhutanese have for it.
 Other foods include "jasha maru" (a chicken dish), "phaksha paa" (dried pork cooked with chili peppers, spices, and vegetables, including turnips, greens, or radishes), "thukpa", "bathup", and fried rice.
 Cheese made from cow's milk called "datshi" is never eaten raw, but used to make sauces.
 "Zoedoe" is another type of cheese made in the Eastern districts, which is added to soups.
 Zoedoe is normally greenish in color and has a strong smell.
 Other types of cheese include Western types like Cheddar and Gouda.
 Western Cheese is made in the Swiss Cheese Factory in Bumthang or imported from India.
Machher Jhol or Machha Jhola (Bengali: মাছের ঝোল ) is a traditional Bengali and Odia spicy fish stew.
 It is in the form of a very spicy stew that is served with rice.
 Machher Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger.
 Potatoes are added to the stew as a thickening agent.
 Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal.
Chili con carne (] ; English: chili with meat ), commonly known in American English as simply "chili", is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans.
 Other seasonings may include garlic, onions, and cumin.
 Geographic and personal tastes involve different types of meat and ingredients.
 Recipes provoke disputes among aficionados, some of whom insist that the word "chili" applies only to the basic dish, without beans and tomatoes.
 Chili con carne is a frequent dish for cook-offs and is used as an ingredient in other dishes.
This is a list of notable stews.
 A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
 Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, onions, peppers, tomatoes, etc.), plus meat, especially tougher meats suitable for slow-cooking, such as beef.
 Poultry, pork, lamb or mutton, sausages, and seafood are also used.
Mancha manteles (literally, "tablecloth stainer") in Mexican cuisine, is a stew of assorted meat, chili peppers, vegetables, and fruits.
 A typical recipe for mancha manteles contains turkey, chorizo, pork, pineapple, apple, banana, chili peppers, almonds, cinnamon, lard, and tomatoes.
Nuea phat phrik (Thai: เนื้อผัดพริก ;  ] ) is often translated as "Thai pepper steak" or "fried hot and spicy meat".
 It is a Thai dish of beef fried with chili peppers and herbs.
 It is a stir-fried dish that includes shallots, garlic, hot chili peppers, bamboo shoots, green onions, mint and basil leaves, soy, fish and oyster sauces, and palm sugar.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
 Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers and tomatoes) or meat, especially tougher meats suitable for slow-cooking, such as beef.
 Poultry, sausages, and seafood are also used.
 While water can be used as the stew-cooking liquid, wine, stock, and beer are also common.
 Seasoning and flavourings may also be added.
 Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.
Doubanjiang 豆板醤 (IPA: [tɤ́pànʨâŋ]), or simply Douban, or Toban-djan, Chili bean sauce, is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices.
 Doubanjiang exists in plain and spicy versions, with the latter containing red chili peppers and called "la doubanjiang" (辣豆瓣酱; pinyin: là dòubànjiàng; "là" meaning "hot" or "spicy").
Progresso, a brand of General Mills, is an American food company that produces canned soups, canned beans, broths, chili, and other food products.

Question: American food company, Progresso, produces what food that is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans?
Answer: Chili con carne