Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Trimmed beef brisket 1/2 ts Dried thyme leaves
1/4 lb Bacon; diced 1/8 ts Ground cinnamon
1 lb Onions; chopped 4 lg Cloves garlic; minced
1 tb Ground cumin 1 cn Beef broth; (13-3/4 oz)
3 tb Chili powder 1 cn Plum tomatoes in puree; (28
2 ts Paprika 2 Dried chipotle chiles (smoke
1 ts Each dried oregano leaves 1 c Water; optional
Pepper and salt Chopped red onion; for garni

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.

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

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