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Prep Time: 0 Minutes Cook Time: 210 Minutes |
Ready In: 210 Minutes Servings: 8 |
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A wonderful no bean chili that packs the heat, but if you really want to live on the wild side use hot paprika for some of the regular paprika. It takes a long cooking time but so worth it. Photo courtesy of Ingredients:
3 lb. trimmed beef brisket |
1/4 lb. bacon, diced |
1 lb. onion, chopped |
1 tb cumin |
3 tb chili powder |
2 tsp. paprika |
1 tsp. dried oregano leaves |
salt and pepper to taste |
1/2 tsp. dried thyme leaves |
1/8 tsp. ground cinnamon |
4 large cloves of garlic, minced |
1 (13 3/4 oz) can beef broth |
1 (28 oz) can plum tomatoes in puree |
2 dried chipolte chilies |
1 c. water, optional |
additional chopped onion for garnish |
Directions:
1. 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 onion.
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