You need a lot of ingredients for this dish. I recommend chopping everything before you put a single thing in the pot because there is a lot of prep to make this right. This recipe is easy, but do it right; you must be prepared—the flavors you build matter. 

Chili Paste Starter:
3 tablespoons each: ancho chili powder and cornmeal
1 tablespoon each: chipotle chili powder, ground cumin, cocoa powder and smoked paprika
2 teaspoons each: ground coriander and oregano

Texas Chili:
1 pound of thick-cut applewood-smoked bacon
4 pounds stew meat (or chuck roast cut into 1-inch chunks)
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 large white onion, diced
1 poblano peppers, diced
1 hatch pepper or something with some heat
2 bell peppers
1-5 jalapeños, minced
8-12 cloves garlic, minced
1 tablespoon brown sugar
4 cups water with 4 tablespoons – Better Than Bouillon Organic Roasted Beef Base dissolved
1 (14-ounce can) tomato sauce

Paste:
Combine the ingredients for the paste in a small bowl and slowly stir in 1/2 cup of hot water. Mix and set this aside for now.

Sear The Meat:
Season the meat with a generous pinch of salt and pepper.
Heat a large chili pot over medium-high heat.
Add 1 tablespoon of oil to the pot and add a few pieces of meat at a time.
Sear the meat on all sides for 2-3 minutes and remove it to a plate.
Repeat the process until all the meat is seared.

Cook Bacon and Veggies:
Put all the veggies, peppers, onions, poblanos, etc., and the cubed bacon into the hot meat pot. The drippings from the seared meat will build an amazing base flavor with the bacon.
Use a wooden spoon to scrape any brown bits left behind by the meat. Cook for 5 minutes. You have to let the bacon fat render and cook a bit down.
Then, add the garlic and jalapeños and cook for another 1-2 minutes or until fragrant.

Build the Chili:
Add the prepared chili paste to the pot and stir it to coat everything nicely.
Allow the paste to cook for 1 minute before adding the brown sugar, Worcestershire, beef broth, tomato sauce, 1 cup water, and ½ teaspoon salt.
Use the wooden spoon to scrape the bottom so no chili paste is sticking.

Cook:
Add the seared meat and allow the chili to boil before moving it to the oven with a lid. I put this in the oven and let it cook at 350 for 2 ½ – 3 ½ hours. But I eyeball it, open the oven, check it, and stir every thirty minutes. Stir the chili every 30-45 minutes to ensure it’s not sticking if you add some water. Set aside 1 cup of water and add ¼ cup every time you stir the chili if it’s thickened.