Texas Truck-Stop Chili

      Yield: 8 Servings

      3 lb beef brisket,Trimmed

    1/4 lb bacon,diced

      1 lb onions,chopped

      1 T  cumin,Ground

      3 T  chili powder

      2 t  paprika

      1 t  each oregano leaves,Dried

      1    pepper and salt

    1/2 t  thyme leaves,Dried

    1/8 t  cinnamon,Ground

      4 lg cloves garlic,minced

      1 cn beef broth,(13-3/4 oz)

      1 cn plum tomatoes in puree,(28

      2    chipotle chiles (smoke,Dried

      1 c  water,optional

      1    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