Texas designated chili as the official state dish in 1977. Texans claim that chili originated in their state. Other rivalries between states involve recipes (of course), but even semantics - New Mexicans use the word "chili" to describe the plant, the pod, and various dishes made with chili peppers (see New Mexico State Vegetables - chili and frijole), while to Texans, the word "chili" is a very specific culinary dish. Texas legislature proclaimed chili the official state dish "in recognition of the fact that the only real 'bowl of red' is that prepared by Texans."

Chili is of Tex-Mex origin (from the American southwest, Tex-Mex food is a combination of American Indian and Spanish cuisines). Two other foods that are key ingredients in chili are also official symbols of Texas : onions and peppers.

"Texas Red" chili photo by Jamiepatra on Flickr - non-commercial use permitted with attribution / no derivative works.
See All Food & Agricultural Symbols.

Though the chile recipe that officially represents Texas (Texas chili) does not include beans, many recipes do. Like corn, native beans (or frijoles in Spanish), were a staple eaten daily by the Indians of the Southwest. Kidney beans, tepary beans, or black beans (common in Mexico) were used for early chili recipes (pinto beans are now the popular choice). The pinto and lima bean were being cultivated in the Aztec and Inca cultures more than 5,000 years ago.