Chile con carne

[Rudolph C Troike]

This has been a staple dish in "Mexican food" restaurants in Texas along
the border since the 1940s at least. The first time I had Hungarian
goulash in Germany, I realized that it was basically the same dish. I
doubt that Anglos would have invented an authentic Spanish name for the
dish. It probably has its roots in the North Mexican hacienda culture
which was the source of our own cowboy tradition, and is the kind of tangy
stew that was probably often served by cooks on cattle drives. It may have
evolved from the original Spanish/Mexican recipe in the process.

        Rudy