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Receta Texas Truck Stop Chili
by Global Cookbook

Texas Truck Stop Chili
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  Raciónes: 8

Ingredientes

  • 3 lb Trimmed beef brisket
  • 1/4 lb Bacon, diced
  • 1 lb Onions, minced
  • 1 Tbsp. Grnd cumin
  • 3 Tbsp. Chili pwdr
  • 2 tsp Paprika
  • 1 tsp Each dry oregano leaves
  •     Pepper and salt
  • 1/2 tsp Dry thyme leaves
  • 1/8 tsp Grnd cinnamon
  • 4 lrg Cloves garlic, chopped
  • 1 can Beef broth, (13-3/4 ounce)
  • 1 can Plum tomatoes in puree, (28
  • 2 x Dry chipotle chiles (smoke
  • 1 c. Water, optional
  •     Minced red onion, for garni

Direcciones

  1. Cut beef into 1/2-inch cubes. In Dutch oven, over medium heat, cook bacon till crisp. Remove; reserve. Remove all but 1 Tablespoons drippings; reserve. Over high heat, saute/fry beef in batches, adding drippings as needed. Remove to bowl; over medium heat, saute/fry onions in any remaining drippings 10 min or possibly till well browned. Meanwhile, heat skillet over medium heat. Add in cumin; cook 1 min or possibly till very fragrant and toasted Stir in chili pwdr, paprika, oregano, pepper, salt, thyme and cinnamon. Stir seasonings and garlic into onions; saute/fry 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 hrs or possibly till beef is tender, stirring frequently toward the end of cooing time to prevent sticking and adding water if necessary if mix is too thick. Remove and throw away chipotles. In bowls, serve chili topped with minced red onion.
  2. Makes 8 servings.