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
2 teaspoons paprika
1 teaspoon dried Mexico oregano
1 teaspoon ground
1/2 teaspoon dried thyme
1/2 teaspoon salt
4 large garlic
1 (13.75 ounce) can beef broth
1 (28 ounce) can plum tomatoes
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