Recipe: Texas Truck-Stop Chili (McCalls)

TEXAS TRUCK-STOP CHILI

3 lb trimmed beef brisket
1/4 lb of bacon diced
1 lb onions, chopped
1 Tbsp ground cumin
3 Tbsp chili powder
2 tsp paprika
1 tsp each dried oregano leaves, pepper and salt
1/2 tsp dried thyme leaves
1/8 tsp ground cinnamon
4 large cloves garlic, minced
1 (13 3/4 oz) can beef broth
1 (28 oz) can plum tomatoes in puree
2 canned chipotle peppers
1 cup water (optional)

Cut beef into 1/2 inch cubes. In a Dutch oven, over medium heat, cook bacon until crisp. Remove; reserve. Remove all but 1 Tbsp 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 minute or until very fragrant and toasted.( be careful not to burn )

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 spoon. Heat chili to boiling; reduce heat. Partially cover; simmer gently 3 hours or until beef is tender, stir toward the end of cooking time to prevent sticking.

Servings: 8
Source: McCalls, February 1995