The Chili Con Carne we know today started as a humble dish among working-class people in south Texas and northern Mexico. It was originally a stew of beef and chili peppers, with other cheap ingredients like onions and cumin added for more flavor. It was so popular in Texas that there used to be cafes dedicated to it called Chili Parlors. In 1977, Chili Con Carne became Texas's official dish. It has spread all over the country over the past century, with different regions adding their own variations and ingredients.