Truck Stop Chili
- 1/4 pound bacon
- 3 pounds trimmed beef brisket, cut into 1/4-inch cubes
- 1 pound onions, chopped
- 1 1/2 tablespoons ground cumin
- 3 1/2 tablespoons chili powder
- 2 teaspoons paprika
- 1 teaspoon dried Mexico oregano
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 4 large garlic cloves, minced
- 1 (13.75 ounce) can beef broth
- 1 (28 ounce) can plum tomatoes in purée
- 2 dried chipotle chiles
- Cook the bacon in a large skillet until crisp. Remove the bacon and reserve.
- Over high heat, brown the beef in the bacon drippings left in the skillet and
set the meat aside.
- Over medium heat, sauté the onions in the remaining drippings for 8 to 10 minutes,
until lightly browned.
- Toast the cumin in a small skillet over medium heat, stirring constantly for
1 minute or until fragrant.
- Add the toasted cumin, chili powder, paprika, oregano, black pepper, thyme, salt,
and garlic to the cooked onions and sauté for 1 minute.
- Crumble in the bacon, add the beef broth, 1 cup water, tomatoes, chiles and the
beef. Bring to a boil, reduce the heat, cover partially, and simmer for 3 hours
or until the meat is very tender, adding water as needed to maintain the desired
Source: The Tex-Mex Cookbook