Texas Red with chuck

3 lbs chuck roast
3 Tbl flour
2 Tsp ground cumin
6 Tbl chile d'Arbol powder
2 Tsp dried Mexican oregano
6 cloves garlic
1 fresh tomato
2 large onions
3 cups water (or beef broth)
bacon grease
Chop the onions and garlic finely. De-skin, de-seed and chop the tomato.

Slice the roast into 1/2 inch cubes. Dry off the cubes with paper towels. In a large Dutch oven, sear them in bacon grease. Lower the heat, stir in flour, cumin, chili powder, garlic, oregano, tomato and onions. Cover with water or beef stock. Stir the pot until well incorporated. Add the remainder of water or stock. Bring the liquids to a boil, cut the heat to a slow simmer and braise for 1 1/2 - 2 hours. Stir the pot - on occasion. Season to taste with salt - near the end of the cooking time. Garnish with lime wedges.

An alternative means of thickening chili is to omit the flour in the recipe, and about 5 minutes before serving, thicken it with a slurry consisting of Masa Harina dissolved in water. Experiment with a variety of dry, mild and hot chiles to achieve the perfect blend of color and heat. (I use a mixture of from = bland to - hot Mulatto, New Mexican, cascabel, chiltpin and chile d'arbol peppers.)