A classic Texas dish of stewed, spiced beef chunks (for chilis that use ground meat, see beginning here). To combine Texas classics, try making this dish with leftover Smoked Brisket: Start by cooking the onions, garlic, and peppers. When the mixture has simmered for 30 minutes, cut the brisket into 1-inch cubes, add to the pot, and cook for another 30 minutes. To make a Frito pie or walking taco, open an individual package of corn snacks on one side with scissors, ladle ½ cup warm chili over the Fritos in the bag, and top with finely chopped onion and shredded Cheddar to taste. Serve with hot sauce.

Pat dry:

Season with:

Heat in a large skillet over medium-high heat:

Add the meat in batches and brown on all sides. Transfer to a plate. Pour off all but 2 tablespoons oil from the skillet (if necessary, add more fat). Add:

Cook, stirring often, until the vegetables are softened, 6 to 8 minutes. Stir in:

Cook for 2 minutes. Return the meat to the skillet along with:

Simmer uncovered, stirring occasionally, until the meat is tender and the sauce is reduced and thickened, 1 ½ to 2 hours. While the chili simmers, crush the tomatoes against the side of the skillet with the back of a wooden spoon. Season to taste with: