Citations:chili con carne


 * 1857, S. Compton Smith, Chile con Carne, or, The Camp and the Field (New York)


 * 1888 July 11, Puck (New York), volume XXIII, number 592, section Puck's Pictorial Gazetteer (XIX), page 331:
 * "en"

- The city of San Antonio is celebrated for its chili-con-carne stands, greasers, cow-boys, Mexican hairless dogs, half-breeds, half-idiots, and other dime-museum supplies. It was founded by the Franciscan monks about the time Don Quixote was fighting windmills.


 * 1895, John G Bourke, Folk-foods of the Rio Grande Valley of Northern Mexico, page 61:
 * "en"

- To come to the tables or stands : they were loaded with chocolate, coffee, agua de miel, pulque, mescal, orchatas of several kinds, all the lemon and other "ades" already described, as well as all the cakes and candies, chile con carne, tamales, tortillas, fresh bread, rolls, cheese,


 * 1918, Walker's Red Hot Chile Con Carne (recipe booklet), Recipes of deliciously different Mexican foods, table of contents:
 * "en"

- Barbecue Sauce. . . . . . . Page 3 Bean Salad. . . . . . . . . " 16 Chile Con Carne with Cold Meat . " 18

in English texts but italicised as if Spanish

 * 1950, Milo Miloradovich, Cooking With Herbs and Spices, page 209:
 * "en"

- Chile con Carne, which means Chili with Meat, is native to the Western Hemisphere. The Aztecs taught the Spaniards how to prepare the dish when Cortez conquered Mexico in 1519; and the Spaniards have been devotees of the nutritious con carne ever since. For those who are under the impression that the dish is too hot for American palates, a recipe for Chili con Carne Mildly Sweet is included