3 lbs. lean beef chuck roast (chili grind)
5-6 tablespoons chili powder
2 tablespoons garlic powder
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon salt
2 teaspoons cayenne pepper
2 tablespoons cumin
1 tablespoon Mexican oregano
2 15-oz. cans beef broth
1 12-oz. water
1 10-oz. can Rotel tomatoes
1 Large purple onion, chopped fine
1 16-oz. can Hunt’s tomato sauce
1 beef bouillon cube
3-4 pieces of Hickory-smoked type thin bacon, cooked crisp, reserve grease
After cooking bacon slices in your Dutch oven, remove bacon and set aside. On high heat, add chopped purple onion and cook until soft in bacon grease. Add beef chuck roast (chili grind) and brown thoroughly. Add the bacon, crumbled into fine pieces, into the mixture. Mix all dry ingredients together and add, then immediately follow with the remaining canned items and the water. Bring to a low- medium boil, uncovered, and cook for 1 ½ hours, stirring frequently.
Add 2-3 tbsp. corn starch mixed with water to thicken. Cook this mixture until it reaches desired thickness. Add additional water if needed while cooking. Taste, then re-season with salt, black pepper and addition cayenne for more heat, if needed, until your eyes start to twitch or tear up.
This is best when prepared the day before, refrigerated overnight, and then brought back to piping hot right before serving. Serve with warm basket corn Tortillas chips. Garnish graded Cheddar and chopped fresh cilantro.