I have been making this chili for family and friends for years. We traditionally have "Tex-Mex" cuisine for Chrismas Eve dinner. Tamales (traditional in South Texas) and Queso are served along side our chili con carne. Cornbread is served with the Chili Con Carne for the football games. This chili is also great over cheese enchiladas. I recomend you cook the chili all day or overnight in a crock pot. The longer you allow all of these spices to marry, the happier the chili will be! Remember this about South Texas; beans are a separate side dish. No beans please in our Chili!