RCI-SP.003.0671.001
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.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- Trimmed Beef Brisket3 Pound
- 1/4 Pound
- 1 Pound
- 1 Tablespoon
- 3 Tablespoons
- 2 Teaspoons
- 1 Teaspoon
- 1 Teaspoon
- 1 Teaspoon
- 1/2 Teaspoon
- 1/8 Tsp
- cloves garlic Minced4 Large
- 1 Can
- Can plum tomatoes in Puree28 Ounce
- 2 unit
- 1 Cup
Method
1
Trim excess fat from the beef brisket and cut into 1-inch cubes for even cooking.
15 minutes
2
Cook the diced bacon in a large heavy-bottomed pot or Dutch oven over medium-high heat until crispy, about 5 minutes, then remove with a slotted spoon and set aside, leaving 2 tablespoons of bacon fat in the pot.
5 minutes
3
Working in batches to avoid crowding, brown the beef cubes on all sides in the bacon fat over medium-high heat, approximately 3-4 minutes per batch, then set aside.
12 minutes
4
Add the chopped white onions to the pot and cook over medium heat until softened and translucent, about 5 minutes.
5 minutes
5
Add the minced garlic and cook for 1 minute until fragrant.
1 minutes
6
Stir in the chili powder, ground cumin, paprika, dried oregano, black pepper, salt, thyme, and ground cinnamon, stirring constantly for 2 minutes to bloom the spices.
2 minutes
7
Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot with a wooden spoon.
2 minutes
8
Add the plum tomatoes with their puree and the chipotle peppers, breaking up large tomato chunks with the spoon.
1 minutes
9
Return the browned beef and reserved bacon to the pot and stir well to combine.
1 minutes
10
Bring the chili to a boil, then reduce heat to low and simmer uncovered for 2.5 to 3 hours, stirring occasionally, until the beef is very tender and the flavors have melded.
150 minutes
11
Taste and adjust seasoning with additional salt and pepper as needed.