Texas red

The finest bowls of red imaginable. Freshly ground chile d'arbol powder imparts a nuclear detonation of heat.

1 lb round steak
1 Tbl flour
2-4 Tbl chile de arbol powder
1/2 Tsp ground cumin
1 large onion
3 cloves garlic
1/2 Tsp dried Mexican oregano
black pepper
bacon grease
Longhorn cheese
tomato purée
Slice the round steak into 1/2 inch hunks. Dry-off the hunks with paper towels. Chop the onion and garlic finely.

In a Dutch oven, sear the steak in hot, bacon grease. (Brown it ruthlessly.) Degrease the pan. Stir in the flour, chile powder and cumin. Throw in the onions and water to barely cover the meat, Stir. Add the Mexican oregano and garlic. Season to taste with salt and black pepper. Stir the pot until the ingredients are well-incorporated. Bring the liquids to a hard boil, cover the pot, cut the heat to a slow simmer and braise for 1 1/2 - 2 hours. Stir the pot - on occasion. Serve the chili in small bowls with tons of cheese grated overtop and tortilla chips (or crackers) on the side.

If the chile d'arbol powder does not convey a desirable level of redness to the chili, increase it with a small amount of tomato sauce (2 Tbl - 1/4 cup).