Texas Style Chili Con Carne

First, cut the beef into 1/2 inch cubes, and flavor with salt and pepper to taste.
Brown the meat in the oil in a large sauce pan or Dutch oven.
Reserve the beef, and saute the onion over medium heat, adding more oil if needed.
When the onions start to turn translucent, add the garlic and ground cumin.
Return the beef to the pan and add the chili mix, cocoa, and desired amount of cayenne pepper. Saute until the meat is coated and the spices become fragrant.
Add the tequila and saute until the alcohol evaporates.
Add the bloody mary mix and bring to a boil (1 can of peeled tomatoes, an 8 oz. can of tomato paste, and 1 cup of water can be substituted for the bloody mary mix).
Lower the heat and simmer for one hour, with the pot loosely covered.

For thicker chili, add the masa harina flour included in Carrol Shelby's Chili Kit.
The chili kit also comes with the cayenne pepper in a seperate packet, so you can adjust the heat to your liking.
For the best results, make the chili one day ahead of time; like stew, chili always tastes better the second day, after all the flavors have had a chance to meld.

Nothing, of course, in this recipe is set in stone. Chili is not an exact science, so feel free to play around with it. Just remember, beans are not something you put in traditional chili con carne, though they do compliment it perfectly as a side dish. I usually serve this dish with refried beans, mexican rice, and corn tortillas, though corn bread is another traditional accompaniment to chili con carne.
The condiments are all the usual suspects:

chopped onions, grated cheese, fresh cilantro, and chopped jalapeno peppers.

Real corn tortillas made by the traditional method go perfectly with Texas style chili con carne. As an added bonus, corn tortillas made the traditional way are very healthy because, through a process called nixtamalization, they are enriched with calcium and niacin, which are both essential nutrients.

For traditional corn tortillas, and many other delicious Mexican food products, visit Rudy's Tortillas, a tortilleria located in Dallas Texas. Alteratively, if you live in the U.S., there is a good chance that there is a tortilleria making fresh tortillas daily in your town, like Tortilleria Lilly in San Diego, or Tortilleria Nixtamal in Queens, New York.
These taste a zillion times better than the tortillas sold at the supermarket, and will go great with your chili con carne. If you are feeling really ambitious, here's a recipe for handmade corn tortillas."

One other thing that will have everyone raving about your chili is some great cheese sprinkled over it. Cheddar cheese is O.K. for chili dogs, but for this dish I recommend Mexican cheese, either panela or cotija, or both: panela on the chili and cotija on the beans.