Texas Chili Con Carne (Bowl of Red)

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How to run it

1. Pat the cubed chuck dry. Heat a heavy Dutch oven over medium-high with 2 tbsp tallow or oil. Brown the beef in batches without crowding; set cubes on a plate.
2. Lower heat to medium. Add the remaining fat if the pot is dry. Cook onion 6–8 minutes until softened; stir in garlic 30 seconds.
3. Stir in chili powder, cumin, and oregano 30 seconds until fragrant. Add tomato paste 1 minute; scrape browned bits from the pot.
4. Return beef and any juices. Add drained tomatoes, broth, bay leaf, salt, and pepper. Bring to a gentle simmer, lid slightly ajar.
5. Simmer on the stovetop 2½–3 hours, stirring every 30 minutes and adding hot broth if the meat peeks above the liquid, until the chuck is fork-tender. Check the thickest cube with an instant-read thermometer — the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA FSIS) safe minimum internal temperature chart lists beef steaks and roasts at "145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes."
6. Skim excess fat if you like; discard the bay leaf. Taste and adjust salt. Texas named chili its official state dish in 1977 House Concurrent Resolution 18, recognizing the bowl of red prepared by Texans. This recipe leaves beans out.
7. Leftovers: USDA FSIS says: "Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated." It also says to "divide large amounts of food into shallow containers." To reheat: "When reheating leftovers, be sure they reach 165° F as measured with a food thermometer. Reheat sauces, soups and gravies by bringing them to a rolling boil."
8. Serve hot with diced onion and jalapeño if you like. More chili from the share: Short Rib Chili (slow-cooker ribs, beans optional) and Texas Frito Pie (ground-beef quick chili or reheated Short Rib Chili on Fritos).