The foods of northern Mexico and especially the cuisines of Sonora and Chihuahua have long provided inspiration for Texas and southwestern cooking so that today they have a great deal in common. Cattles were raised on ranches in northern Mexico long before they were introduced across the border, and vaqueros -- the Mexican cowboys -- no doubt made campfire stews similar to this before their North American counterparts popularized the ubiquitous "bowl of red." Chili con carne was probably adapted originally from Caldillos or Cazuelas, beef stew that were unusual in that they were cooed by men rather than women. Great pride was taken in achieving the hottest and tastiest chile. Literally "chile with meat," chili con carne may or may not contain beans; versions in northern Mexico often do, while those north of the border (and especially in Texas) usually do not.
