View source for Texas Truck Stop Chili

This recipe came from the Hartman Estate Sale. It was obtained it as part of the purchase of the Family Collection from the Hartman Estate in Arlington, Texas in 1984.

== Ingredients ==
* 3 Pound Trimmed [[Beef]] Brisket
* 1/4 Pound [[Bacon]] Diced
* 1 Pound White [[onion]]s Chopped
* 1 Tablespoon Ground [[cumin]]
* 3 Tablespoons [[chili powder]]
* 2 Teaspoons [[paprika]]
* 1 Teaspoon Dried [[oregano]]
* 1 Teaspoon Freshly Ground [[black pepper]]
* 1 Teaspoon [[salt]]
* 1/2 Teaspoon Dried [[thyme]] Leaves
* 1/8 Tsp Ground [[cinnamon]]
* 4 Large cloves [[garlic]] Minced
* 1 Can [[beef broth]]
* 28 Ounce Can [[plum tomato]]es in Puree
* 2 Canned [[chipotle pepper]]s
* 1 Cup [[water]]

== Procedures ==
# Cut [[beef]] into 1/2 inch cubes.
# In a dutch oven over medium heat cook bacon until crisp then remove and reserve.
# Remove all but 1 tablespoon drippings and reserve.
# Over high heat sauté [[beef]] in batches adding drippings as needed then remove to bowl.
# Over medium heat sauté [[onion]]s in any remaining drippings until well browned.
# Meanwhile heat skillet over medium heat then add [[cumin]] and cook 1 minute
# Then stir in [[chili powder]], [[paprika]], [[oregano]], [[pepper]], [[salt]],[[thyme]], and [[cinnamon]].
# Stir seasoning and [[garlic]] into [[onion]]s and sauté 1 minute.
# Stir in [[bacon]], broth, [[tomato]]es, chilies and [[beef]] breaking up [[tomato]]es with spoon.
# Heat [[chili]] to boiling then reduce heat
# Cover partially and simmer gently for 3 hours.

==References==
<references/>
[[Category:North American cuisine]]

[[Category:Chili Recipes]]