State dish of Texas
A proper bowl of red. No beans in the pot — this is Texas — though a side of our pinto bean mix never hurt anybody.
Sear the beef in a hot, oiled Dutch oven in batches until browned. Don't crowd the pot.
Add the onion and cook until soft, scraping up the browned bits from the bottom.
Stir in the full packet of South Texas Chili Fixin's and toast it for a minute until fragrant.
Add the tomato sauce and stock, bring to a simmer, cover, and cook low for 1.5–2 hours until the beef is fork-tender.
Uncover the last 20 minutes to thicken. Salt to taste and serve with onions, cheese, and saltines.
Keith's note
Make it a day ahead — chili is always better the second day. For the Gulf Coast version, swap in the Chipotle Chili Fixin's for a smokier bowl.