I think this is an excellent recipe. It is different and delicious and not that hard to make. Few things I have noticed. Not necessary to salt the meat before browning it. IT is too salty that way (with the bacon and the beef broth added later plus salt). I also only used 1tsp of salt later on instead of 2. I may skip that as well next time. If you cut the meat into 1/2 inch cubes, cook time is less than an hour. Just keep an eye on the meat. It's already been browned, so it really doesn't need to cook much more. I didn't have Texan style chili powder, but normal chili powder seems to do the trick just fine...but definitely use Ancho chili powder since it has such a good taste. I didn't add the thickening ingredient. I just put it all over rice, and it was delicious.