The official state dish of Texas, closely associated with Tex-Mex cuisine, is chili.
Texas recognizes chili, generally understood as chili con carne, as its official state dish. The name means “chili with meat,” and the dish is typically built from beef, chile peppers, and spices. Texas-style chili traditionally emphasizes meat and chile flavor rather than a large quantity of beans.
The dish grew from the food traditions of Texas and northern Mexico, but its precise origin is debated. San Antonio’s nineteenth-century chili vendors helped popularize chili beyond home kitchens by selling bowls in public plazas.
Texans commonly distinguish traditional Texas chili from versions elsewhere that include beans, tomatoes, or other additions. Those variations are widespread, but the Texas identity of chili remains tied to beef, dried or fresh chiles, and a thick, intensely seasoned stew-like consistency.