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Texas Truck-stop Chili

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      Title: TEXAS TRUCK-STOP CHILI
 Categories: Beef, Meats, Chili
      Yield: 8 Servings
 
      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 ts Each 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
      2    Dried chipotle chiles (smoke
      1 c  Water; optional
           Chopped red onion; for garni
 
  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 cooing 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.
  
  Per serving:  369 calories, 20 g fat, 100 mg chol, 878 mg sodium.
  Source: McCall's Magazine - February, 1995 DOTTIE, in Irvine, CA.
  Formatted by Olivia Liebermann
 
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