Texas Red Chili

3 Tbsp. peanut oil

1 large onion chopped

2 lbs. beef bottom round (1/2 inch cubes)

1 large can (28 oz.) crushed tomatoes

1 3/4 cup beef stock

1 small can (6 oz.) tomato paste

1/4 cup Texas Red Seasoning (add more for heat lovers)

1 tsp. salt

3 slices uncooked bacon chopped fine

2 Tbsp. dark brown sugar

Heat the oil in a large stock pot or a dutch oven. Add the onion, Texas Red Seasoning, and salt and sauté on medium heat for 3 minutes. Add the beef and the bacon and cook on high heat, stirring frequently until the beef is browned. This will take 10-15 minutes. Add the crushed tomatoes, beef stock, tomato paste, and sugar. Simmer uncovered for 2 hours, stirring occasionally. Add more stock if the chili gets too thick and starts to stick to the pot. After 2 hours, the chili can be covered and kept warm on low heat.

NOTE: Serve with bowls of finely diced red onion, finely diced yellow and red bell peppers, grated cheese, and a large bowl of corn chips.

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