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Video: How to Make Texas Chili Con CarneThis chili will warm you up on a cold day but it's good any time. Method1) It is really important to do mise en place for this recipe. That means you need to gather all the other ingredients together before you start cooking.2) Fire up your grill for 2-zone indirect cooking or fire up your smoker at 225°F, and get some smoke rolling. Smoke the meat and the onion just enough to pick up flavor. They will finish cooking in the stew. That means about 30 minutes for the onion and 2 hours for the meat. You don't need to season or rub either before smoking. Throw them in nekkid. When they are done, coarsely chop the onion, and cut the meat into cubes about 1/2" on each side. 3) Turn the heat under the pot to medium-low and add the bacon. When it is mostly done, remove it and add the meat and cook til it is brown on all sides. Don't crowd the pot or the meat will steam. You may have to work in batches. Then add the onion, garlic, chili powder, cumin, and cook for about 2 minutes. Stir well and make sure to get the brown bits off the bottom. Add the tomatoes, lime juice, meat, chocolate, tortilla chips, and the stock or water. Stir well. Save the bacon for a topping.4) Cover and simmer over low for about 2 to 3 hours. Stir often to make sure it is not sticking to the bottom and burning. Don't forget!5) When it is about the thickness you like, taste it and add salt, pepper, and brown sugar to taste. Add more water if it is too thick. If you want it hotter, add your favorite hot sauce, chipotle powder, or chipotle in adobo sauce. Add this a little bit at a time. Remember, as my barber used to say, "I can cut it off, but I can't put it back on."6) Add the carrots and sweet bell peppers about 15 minutes before serving, before taking the chili off the heat. You want them to have a little crunch. You can omit them, but I recommend you don't. If you are serving it for a party, you can put it in a slow cooker on low and let people help themselves. Finally, top with the bacon and any of the other toppings that you want, or serve the toppings in bowls and let people pick and chose. Traditionalists serve chili straight with a good crusty bread suitable for dunking. There's a good reason.