Chili con carne originated in the borderlands of Texas and Northern Mexico, where cattle ranchers blended native chilies, beans, and beef into a hearty stew that fed workers and families. Over time it became a staple of Tex-Mex cooking, symbolizing comfort, resourcefulness, and the melding of American and Mexican food traditions.

In Texas, chili often emphasizes meat and uses a variety of dried chilies, while in Northern Mexico beans are more common and fire‑roasted tomatoes add smokiness. Some regions add chocolate (Mole style), others use tomatillos for a green version, and the spice blend can range from mild to very hot.

Authentic chili is typically served hot in a bowl, often accompanied by cornbread, warm tortillas, or crusty bread. Toppings may include chopped onions, shredded cheese, fresh cilantro, or a squeeze of lime, but the focus remains on the stew itself.

Chili is a popular dish for community gatherings, tailgate parties, and winter comfort meals. In Texas, it’s featured at chili cook‑offs, a competitive event celebrating regional recipes and spice mastery.

Using oxtail adds gelatin‑rich richness that thickens the stew naturally, while the addition of dark chocolate provides a subtle bitterness and depth reminiscent of traditional Mexican mole, creating a layered flavor profile not found in standard beef‑only chilis.

Common errors include cooking the oxtail at too high a temperature, which makes it tough; adding the chocolate too early, causing it to burn; and over‑salting the stew, especially when using canned beans and tomatoes that already contain salt.

Dark chocolate delivers both cocoa solids and a small amount of fat, which melds with the stew’s fat content to create a silky mouthfeel and a nuanced bitterness that balances the acidity of the tomatoes without adding extra sugar.

Yes, the chili improves after a night in the refrigerator. Cool it quickly, store in airtight containers, and keep it for up to four days. For longer storage, freeze in portioned bags for up to three months; reheat gently on the stove.

The broth should be thick but still saucy, with a deep reddish‑brown color. The oxtail pieces should fall off the bone easily, and the beans should be soft but intact. A glossy sheen from the melted chocolate indicates proper incorporation.

The YouTube channel Adam Ragusea focuses on approachable, science‑backed cooking tutorials that blend culinary fundamentals with humor. Adam often explores classic comfort foods, explains the why behind techniques, and emphasizes sustainable, ingredient‑driven cooking.

Adam Ragusea emphasizes the underlying chemistry of flavor development, such as why oxtail gelatin thickens a stew or how chocolate adds umami. He avoids gimmicky shortcuts, instead offering clear, reproducible methods that respect tradition while making the recipes accessible to home cooks.