In a heavy-bottomed stock pot, saute the onion in bacon fat until translucent. Add the ground chuck and cook until browned. Drain. Add the tomato paste and stir well to distribute the paste throughout the browned beef. Cook this, stirring, for a couple of minutes so the tomato paste loses its raw taste. Season with salt and pepper. Add the rest of the ingredients (except garnishes) to the pot and bring to a simmer. Turn the heat to very low and simmer as long as you like, but at least 45 minutes. Stir often enough that the chili doesn't stick to the bottom of the pot. Check for seasoning, correcting if necessary.