Texas Truck Stop Chili
Source of Recipe
the web
List of Ingredients
3 lb Trimmed beef brisket
1/4 lb Bacon -- diced
1 lb Onions -- chopped
1 tb Ground cumin
3 tb Chili powder
2 ts Paprika
1 t dried oregano leaves
Pepper and salt
1/2 ts Dried thyme leaves
1/8 ts Ground cinnamon
4 lg Cloves garlic -- minced
1 cn Beef broth -- (13-3/4 oz)
1 cn Plum tomatoes in puree -- (28 oz.)
2 Dried chipotle chiles (smoked)
1 c Water -- optional
Chopped red onion -- for garnish
Recipe
Cut beef into 1/2-inch cubes. In Dutch oven, over medium heat, cook bacon until crisp.
Remove; reserve. Remove all but 1 T drippings; reserve. Over high heat, saute beef in batches, adding drippings as needed. Remove to bowl; over medium heat, saute onions in any remaining drippings 10 minutes or until well browned. Meanwhile, heat skillet over medium heat. Add cumin; cook 1 minutes or until very fragrant and toasted Stir in chili
powder, paprika, oregano, pepper, salt, thyme and cinnamon. Stir seasonings and garlic into onions; saute 1 minute. Stir in bacon, broth, tomatoes, chiles and beef, breaking up
tomatoes with wooden spoon. Heat chili to boiling; reduce heat.
Partially cover; simmer gently 3 hours or until beef is tender, stirring frequently toward the end of cooking time to prevent sticking and adding water if necessary if mixture is too thick. Remove and discard chipotles.
In bowls, serve chili topped with chopped red onion.
Makes 8 servings.
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