Heat shortening, lard or butter in a large heavy pot over medium heat. Add onion and cook until softened; remove from heat.
Add beef cubes, garlic, ground chile peppers (hot and mild), and cumin to pot. Break up any lumps. Stir in the water and salt and return to heat. Bring just to a boil, then reduce heat and simmer, uncovered, 2-1/2 to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended. Add more water if necessary. Taste and adjust seasonings.
Serve with fixin’s ‘n mixins’ of coarsely grated cheeses, pickled jalapenos, chopped onion and sour cream with lime wedges garnished with a “ruffle” of red chile.
Bowl of Red Chili Recipe - Classic Chili Recipe: https://whatscookingamerica.net/JaneButel/BowlChili.htm