Texas truck-stop chili

8 servings

Ingredients

Quantity Ingredient
3 pounds Trimmed beef brisket
¼ pounds Bacon; diced
1 pounds Onions; chopped
1 tablespoon Ground cumin
3 tablespoons Chili powder
2 teaspoons Paprika
1 teaspoon Each dried oregano leaves
Pepper and salt
½ teaspoon Dried thyme leaves
⅛ teaspoon Ground cinnamon
4 larges Cloves garlic; minced
1 can Beef broth; (13-3/4 oz)
1 can Plum tomatoes in puree; (28
2 Dried chipotle chiles (smoke
1 cup Water; optional
Chopped red onion; for garni

Directions

Cut beef into ½-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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