1. In a large stock pot or a Dutch oven over medium heat, add the oil.
2. Stir in the onion, Texas Red, and salt. Sauté on medium heat for 3 minutes. If you prefer your chili hot, add an additional 2 tablespoons of Texas Red.
3. Adjust the heat to high and add the beef and the bacon. Stir frequently until the beef is browned, about 10-15 minutes.
4. Add in the crushed tomatoes, beef stock, tomato paste, and sugar. Simmer uncovered for 2 hours, stirring occasionally. Add more stock if the chili gets too thick and starts to stick to the pot. This can sit covered over low heat until you are ready to serve.