Serves 10-12

1. Set aside 2 tablespoons of the Chili mix. Mix the remainder with ? cup water to form thick paste; set aside. Toss beef cubes with 2 teaspoons salt in large bowl; set aside.

2. Fry bacon in large Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; saut? meat in four batches until well-browned on all sides, about 5 minutes per batch, adding 2 teaspoons bacon fat to pot each time as necessary. Do not completely or overcook the meat, as you want the spices to flavor the meat throughout. Set browned meat aside in large bowl.

3. Reduce heat to medium and add 3 tablespoons bacon fat to now-empty pan. Add onion and saut? until softened, 5 to 6 minutes. Add the paste formed from the Chili Mix and saut? until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, onion, jalapeno, crushed tomatoes or tomato sauce, lime juice, and 7 cups water. Bring to simmer. Continue to cook at steady simmer (lowering heat as necessary) until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.

4. If necessary to thicken chili, mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in small bowl to form smooth paste. Increase heat to medium, stir in paste, and simmer until thickened, 5 to 10 minutes. Add remaining 2 tablespoons of chili mix and adjust seasonings generously with salt and ground black pepper to taste. Serve immediately or, for best flavor, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.

If you find that the heat level is too high for your tastes, you can reduce the heat by squeezing in fresh lime, adding tequila, or adding fine sugar.

About the Author

Joe Johnson is a founding partner with Caroline's Rub - Fine Spice Creations, makers of gourmet dry rubs, smoked salt and Texas chili seasoning. Joe is in charge of product promotion and development, and he serves as their executive chef.