Montezuma Manna.

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    • Abstract:
      The article focuses on the chili con carne, a concoction of beef, green, peppers and herbs that originated from New Mexico. It states that the dish has inspired more culinary variations. It mentions the international chili cook-offs in November 1975 in Texas and in southern California. It adds that one of the reasons for the diversity of recipes is that the chili started out as a combination of ingredients and is known to be rich in vitamins A and C and an antioxidant.