Texas Red Beef Chili

This is a low sodium recipe that has been used for many years. This is not much of a variant but it is really good.

2.5 lb. boneless beef chuck.
1 large onion chopped fine
3 garlic gloves chopped
2 fresh or roasted, seeded bell peppers
2 large fresh passilla or ancho peppers
    Roasted, peeled and seeded
    Or 2 small cans diced Ortega peppers
1small can roasted diced low sodium tomatoes
2 tsp kosher salt
2 tbsp chili powder, homemade or commercial
      Commercial may have excess salt
Make this:
Equal amounts of ground mew Mexico, California, Arbol and ancho peppers
Equal amounts of ground cumin, onion and garlic granules, black pepper, salt

I additional tbsp chili powder

Remove most fat from beef. Dice fine and render it down.
Dice onion. Add to rendered beef fat.
Finely cut up beef chuck. Add it in batches to keep heat up. Add 1 tsp kosher salt.
Add 2 tbsp chili powder. Continue frying so chili powder coats beef.
Add chopped garlic. Fry over good heat 5 minutes.
Add diced bell and pasilla/Ortega peppers day continue frying.
Add tomatoes and 1 tbsp chili powder.
Simmer 2-3 hours. Add salt to adjust flavor
Serve with finely diced onion, shredded yellow cheese, boiled kidney beans and or pickled jalapeños.
Go Cincinnati style 5 ways and serve the chili with all the above over spaghetti.