Texas lays claim as a "Birthplace of Chili". Many of the first "chili" recipes were actualy stews made by the chuck wagon cooks along a cattle drive or wagon train. Dried meat cubes or strips (usually beef) were added to pots of spices and peppers. Often seeds were planted and these ingredients were grown along the trail at regular stopping points. When fresh game, venison, antelope rabbit, etc was available it was subbstituted for the dried meats and I'm sure was welcomed. Chili stew and beans were a staple of this hard outdoor life due to the fact it could be prepared in camp using few fresh ingredients.
Fortunately today we can just go to the grocery and pick out a vast array of items to make our chili thousands of different ways.
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