Strictly speaking (from Jazz.com), “Chitlins Con Carne” is double-talk. Since chitlins are  pig guts and carne is meat, “Chitlins Con Carne” means meat with meat. This track, though, is so tasty, we’re willing to cut Kenny Burrell some slack. No doubt he was thinking of Blue Note + bossa nova, which Chef Kenny combines to culinary quintessence. Spice with Ray Barretto’s conga, simmer over Stanley Turrentine’s heated tenor sax, stir frequently with Chef Kenny’s funky guitar, and you’ll get a mouthwatering stew more delicious than meat with meat. Best served with beer con cerveza.

Musicians: Kenny Burrell (guitar), Stanley Turrentine (tenor sax), Major Holley (bass), Ray Barretto (conga), 

Composed by Kenny Burrell,  Recorded: Englewood Cliffs, NJ, January 7, 1963. 
The tune has been covered by numerous artists, including Sonny Cox, Jimmy Dawkins, Big John Patton, Otis Rush, Horace Silver, Junior Wells and, perhaps most famously, Stevie Ray Vaughan on The Sky Is Crying (1991). It is included in Hal Leonard’s Real Book, Volume I and the All Jazz Real Book by Chuck Sher.