"In this classic tempers argue to this day whether the origin is in Mexico or Texas. The only common feature of all chilies are flesh and even chili, yes, even here there is disagreement about the type of meat used. Even with the chiles everything from very mild to very spicy allowed, just as cooking and customers like the most.
Oregano, coriander, bay leaves, pepper and cumin may as spices well in any Chili missing such as tomatoes, onions and red beans more flavor carrier. The use of red beans is also often justified by the fact that chili con carne always was a poor man's food. Beans have always been cheaper than meat, so supplemented or replaced them meat liner often when meat was too expensive."