Yesterday, we spent the whole afternoon babysitting a big pot of chili on the stove. It's real Texas chili; none of that ground beef, bean-filled, cinnamon-spiced sissy stuff! Real Texas chili is made with chunks of steak, it's spicy, and it has absolutely no beans in it at all.
It's always good to make the chili a day or two before you plan to serve it because some kind of voodoo happens to it when you let it sit in the refrigerator overnight, or over two nights. To serve up "a bowl of red," as they say in Texas, re-heat the pot of chili, then top the hot chili with cheese, jalapenos, chopped onions, and avocado. Some people add chopped tomatoes and cilantro as well.
Now that's a real bowl of real chili.
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