This is the chili recipe that all my Texan friends beg for when the weather gets cold enough to serve it. It was the first dish I fell in love with when I moved to Texas… but, like with every love, after a while I felt the need to improve it… And this is the result!
Combine all the condiments, adding just enough water to make a thick paste.
Fry the bacon until crisp, saving the bacon fat for later use. Transfer the cooked bacon to a plate lined with paper towels. Chop when cold.
In the same frying pan, add 1-2 Tbs of bacon fat and start cooking the cubed roast, in small batches, so it browns evenly. Transfer to braising pot when done.
In the same frying pan, add 1-2 Tbs bacon fat and cook onions untill translucent. Add garlic and jalapenos and cook for 1-2 minutes until fragrant. Add the condiment paste and cook for 2 more minutes.
Add everything to braising pot, over the meat and bacon. Add beef stock, tomatoes and sugar.
Let simmer for 1-2 hrs. Add seasonings as needed. Add beans. Add cornstarch and let simmer more until right consistency is reached. Serve with grated cheddar cheese, chopped onions and sour cream. Enjoy!