All that Tex Mex talk got me craving this, so I got a couple of pounds of
ground sirloin, browned it with a large chopped onion, tossed in three fat
garlic cloves, then chili powder and red pepper flakes. After the chili had
cooked for a minute or two I added a couple cups of water and a little
chunky salsa, just for the bits of tomato and green peppers. Brought it to a
boil, lowered it to a simmer, simmered it uncovered for about 15 minutes to
reduce it, tasted it, and found it lacked "tang" so I added a dash of Texas
Pete.

It was so good by itself that I ate it in a little bowl, scooping it up with
white tortilla chips. Tonight we will have tacos with all the fixings.