This hearty, warming stew originated in the 1800s in northern Mexico before spreading to Texas and beyond. Originally it was prepared with dried beef, suet, chili peppers, and salt, pounded together and dried into bricks for easy transport.  It was then cooked in a pot of boiling water. As chili parlors began serving  Chili con Carne in the late 1800s, there was no longer any reason to dry it into bricks, and more perishable ingredients like tomatoes and beans were added. Chili pairs so well with other foods, like hot dogs, nachos and fries, that these combos have become classics in and of themselves. 

So what chilis should you use? For fresh chilis, I recommend poblanos for medium heat and fantastic flavor. If these are too hot for you or  your family, the best lower heat options will probably be Anaheim or cubanelle. For dried chilis, I recommend guajillo and pasilla, both with mild heat and excellent flavor. If you want to bring up the heat, add just a few of the hotter peppers in addition to your base chiles. These include jalapeño, serrano, habañero, and chile de arbol, to name a few. For a smoky touch, use chipotle (smoked jalapeño) or smoked paprika for smoke sans heat.