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 Mexican oregano
1 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon salt
4 large garlic cloves, minced
1 (13.75 ounces) can beef broth
1 (28 ounces) can plum tomatoes in puree
2 dried chipotle chiles

Cook 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, saute the onions in the remaining drippings for 8-10 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 saute for 1 minute.

Crumble and add the bacon. Add the beef broth, 1 cup water, tomatoes, chiles and 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 desired consistency.

Makes 9-10 cups
Source: The Tex-Mex Cookbook by Robb Walsh