3 lbs. ground chuck
1 onion, chopped coarsely
2 cloves garlic, finely chopped
2 T. bacon drippings (from about 4 pieces of bacon, fried)
1 pt. hot water
1 – 16 oz. can stewed tomatoes
2 cans tomato sauce
1/2 t. chipotle Tabasco
3 T. chili powder (This is my favorite kind.)
2 T. sugar
2 t. salt
1/4 t. freshly ground pepper
1 t. cocoa
1 T. oregano
1 T. cumin
1 t. paprika
1 t. ground mustard (seasoning, not prepared mustard)
1/4 cayenne pepper
Brown meat on medium heat in a large frying pan with lid on. When almost brown, add bacon drippings, onions and garlic. Cook for 5 minutes on medium high heat. Add hot water, cans of tomatoes, Tabasco, chili, sugar, salt, pepper, cocoa, oregano, cumin, paprika, ground mustard and cayenne pepper.
Turn heat down to low and simmer for 2 hours before serving.
In Texas, we always prepared a bed of rice to go on the bottom of the bowl, with a plentiful portion of chili, freshly grated sharp cheddar, a handful of Frito’s and a dollop of sour cream. Serves 8-10 hearty appetites.