Legend has it that in the early 1800's the Mexican cantina cooks used their left-over meats, and often the tougher cuts, for this all-meat chili. And, it was often served up for free to the tourists and locals. But it took the Texas Range Cooks out on the cattle drives to make this all meat Spanish and Mexican "chili con carne" a legend.  
- BBQ Pit Boys

http://www.bbqpitboys.com/texas_chili.html

KD
- must try this in a Poikie pot!

grizzly
         pine cones are used for what
         fire lighters 

Daryl

69conroy wrote on Feb 23^rd, 2010 at 4:50pm:

Daryl - Exactly.  There is a bunch of us that have gotten together the last few weekends to share what comes out of the cast and a beer or two.  This side of the equator it is still getting pretty chilly after the sun goes down, so a camp fire is a must.



Kingsthorpe David wrote on Feb 23^rd, 2010 at 6:08pm:

KD - I'll work on it, that was truly a pot of some of this and a hand full of that.  The trick to good chili is getting the seasoning right and that is mostly by taste.  Maybe I can convince Mrs Bear to write it down as I toss it in.

Grizz

I'm keen for that recipe as well.
Can never have too many of them

Aart