3 tablespoons canola or vegetable oil
1 large onion, chopped
1/4 cup Texas Red Seasoning
1 teaspoon salt
2 pounds sirloin (1/2 inch cubes)
3 slices uncooked bacon, finely chopped
1 large can (28 ounces) crushed tomatoes
1 3/4 cup beef stock
1 small can (6 ounces) tomato paste
2 tablespoons dark brown sugar
1. In a large stock pot or a Dutch oven over medium heat, add the oil, onion, Texas Red, and salt. Sauté on medium heat for 3 minutes. If you prefer your chili hot, add an additional 2 tablespoons of Texas Red.
2. Adjust the heat to high and add the beef and the bacon. Stir frequently until the beef is browned, and the bacon is just crisp, about 10-15 minutes.
3. Add in the crushed tomatoes, stock, tomato paste, and sugar. Simmer uncovered for 2 hours, stirring occasionally. Add more stock if the chili gets too thick and starts to stick to the pot. This can sit covered over low heat until you are ready to serve.