This learning resource dives into the historical origins of chili con carne, a popular Texas dish, through the exploration of three different theories. Students will examine the contributions of the 'Chili Queens' of San Antonio, who created outdoor kitchens to sell chili in the 1800s; the cattle trail cowboys, who needed durable food during long migrations and invented a quick meal using pounded beef and chili peppers; and the legend of Sister Mary of Agreda, a Spanish nun who purportedly conceived the recipe for chili in the 1600s. The objective encourages students to identify and compare these theories, engage in collaborative discussions about their plausibility, and articulate a claim supported by evidence and reasoning. Finally, it prompts reflection on the challenges historians face in uncovering the true origins of culinary traditions.