Add 2 tablespoons of the olive oil to a heavy bottomed pot or dutch oven over medium heat, then add the ground beef and 4 tablespoons of Malcom’s Bonafide Chili Seasoning. Brown the beef, breaking it up into small crumbles as it cooks.
Drain the beef and any grease from the pot and transfer the beef to a bowl.
Turn the heat down to low, then add the other 2 tablespoons of olive oil along with the onions and the tomato paste. Cook the onion/tomato paste mixture for 7–8 minutes or until browned, frequently stirring so they don’t burn.
Add 2 tablespoons of Malcom’s Grande Gringo, stirring it into the onions and Worcestershire sauce, then add the flour and cook for 1 minute.
Add the beef back to the pot, then pour in the broth and stir. Bring to a boil, then turn the heat down to a simmer for 1-1/2 hours.
Taste for seasonings, then serve as-is or on hot dogs, hamburgers, or over french fries!
