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 large onion
1 Tbl flour
2 cloves garlic
3-4 Tbl chile d'arbol powder
1/2 Tsp ground cumin
1/2 Tsp dried Mexican oregano
shot of tequila (optional)
black pepper
bacon grease
Longhorn cheese
tomato sauce
Slice the round steak into small 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, browning it ruthlessly. Throw in the onions, water to barely cover the meat, flour, chile powder, cumin, Mexican oregano, garlic and tequila. Season to taste with salt and pepper. Stir the pot until the ingredients are well-incorporated. Bring the liquids to a fast boil, cover, cut the heat to a slow simmer and braise for 1 1/2 - 2 hours. Stir the pot - on occasion. Serve 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).