This one does break a few of the Texas rules, but hey I live in Arizona now so it don't matter. This is another one pot dish that I make in big batches, portion and freeze. I hope ya'll enjoy it, or it sparks new ideas. 4 Pounds trimmed and diced beef chuck roast 1 Onion Diced 1 Red Bell Pepper, Diced 1 8oz can Tomato sauce 1 Tablespoon Dried Oregano 3 Tablespoons New Mexico Red Chile powder (mild or hot) 2 Tablespoons California Red Chile powder 2 Tablespoons flour or masa harina(to help thicken sauce) 2 Cloves Garlic, minced 1 Quart Beef Stock or Broth 1 Tablespoon Cumin 2 Teaspoons Salt 1 Tablespoon Lea & Perrin's (Worcestershire) sauce 1 Tablespoon Annatto past (optional) 1 27oz can Red Beans (optional) Brown Beef in batches Add diced onions and bell pepper, sauté until onions are translucent Add all dry ingredients and stir to absorb liquids Add minced garlic Add chicken stock slowly, stir to dissolve flour and chili powder Add remaining ingredients except for beans Simmer slowly for an hour Add beans, simmer for another hour Adjust seasonings to taste (chili, cumin, salt or pepper) Simmer for 1 1/2 to 2 hours. Serve with corn bread, grated cheese, green onions, cilantro, diced white onions etc.