9 CFR § 319.300 - Chili con carne.

---
identifier: "/us/cfr/t9/s319.300"
source: "ecfr"
legal_status: "authoritative_unofficial"
title: "9 CFR § 319.300 - Chili con carne."
title_number: 9
title_name: "Animals and Animal Products"
section_number: "319.300"
section_name: "Chili con carne."
chapter_name: "FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE"
subchapter_number: "A"
subchapter_name: "AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION"
part_number: "319"
part_name: "DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION"
positive_law: false
currency: "2026-03-24"
last_updated: "2026-03-24"
format_version: "1.1.0"
generator: "[email protected]"
authority: "7 U.S.C. 1633, 1901-1906; 21 U.S.C. 601-695; 7 CFR 2.18, 2.53."
regulatory_source: "35 FR 15597, Oct. 3, 1970, unless otherwise noted."
cfr_part: "319"
---


# 319.300 Chili con carne.

“Chili con carne” shall contain not less than 40 percent of meat computed on the weight of the fresh meat. Mechanically Separated (Species) may be used in accordance with § 319.6. Head meat, cheek meat, and heart meat exclusive of the heart cap may be used to the extent of 25 percent of the meat ingredients under specific declaration on the label. The mixture may contain binders and extenders as provided in § 424.21(c) of subchapter E.

[55 FR 34684, Aug. 24, 1990, as amended at 76 FR 82078, Dec. 30, 2011]