Recipe - Texas Truck-Stop Chili

3 pound Trimmed beef brisket
One fourth pound Bacon; minced
1 pound Onions; chopped
1 tablespoon Ground cumin
3 tablespoon Chili powder
2 teaspoon Paprika
1 teaspoon Each dried oregano leaves
Pepper and salt
One half teaspoon Dried thyme leaves
1/8 teaspoon Ground cinnamon
4 lg Cloves garlic; minced
1 cn Beef broth; (13Three fourths oz)
1 cn Plum tomatoes in puree; (28
2 Dried chipotle chiles (smoke
1 cup Water; optional
Chopped red onion; for garni

Cut beef into 1/2inch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini