|
Post by quietkaos74 on May 13, 2010 1:50:56 GMT -8
Texas Truck-Stop Chili
Ingredients: * 3 lb Trimmed beef brisket * 1/4 lb Bacon; diced * 1 lb Onions; chopped * 1 tb Ground cumin * 3 tb Chili powder * 2 ts Paprika * 1 ts Each dried oregano leaves Pepper and salt * 1/2 ts Dried thyme leaves * 1/8 ts Ground cinnamon * 4 lg Cloves garlic; minced * 1 cn Beef broth; (13-3/4 oz) * 1 cn Plum tomatoes in puree; (28 * 2 Dried chipotle chiles (smoke * 1 c Water; optional
Instructions: * Chopped red onion * For garnish Cut beef into 1/2-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.
|
|