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