Vanessa normally handles the cocktails and wine selection. She does this VERY well, and it's the perfect compliment to my contribution, which is normally the cooking. Since being in Dahlgren, Vanessa has embraced the inner cook and yesterday, spent six hours making this chili. The topper was serving this to guests in our little room.
The chili was amazing! Smoky, rich and spicy... but not so spicy as to not taste everything in it. We were supposed to eat it again later in the week, but we ended up killing it. Chalk another one up for one-pot cooking!
¼ pound bacon
3 lbs. trimmed beef brisket, cut into 1/4-inch cubes
1 lb. onions, chopped
1-½ tablespoons ground cumin
3-½ tablespoons chili powder
2 teaspoons paprika, smoked if available
1 teaspoon ancho chile powder
1 teaspoon dried oregano
1 teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon salt
4 large garlic cloves, minced
1 can beef broth
1 can plum tomatoes in puree
1 dried chipotle chile
Cook the bacon in a large skillet until crisp. Remove the bacon and reserve.
Over high heat, brown the beef in the bacon drippings left in the skillet and set the meat aside. Over medium heat, saute the onions in the remaining drippings for 8 to 10 minutes, until lightly browned.
Toast the cumin in a small skillet over medium heat, stirring constantly for 1 minute or until fragrant.
Add the toasted cumin, chili powder, paprika, ancho chile powder, oregano, black pepper, thyme, salt, and garlic to the cooked onions and saute for 1 minute. Crumble in the bacon, add the beef broth, 1 cup water, tomatoes, chiles, and the beef. Bring to a boil, reduce the heat, cover partially, and simmer for 3 hours or until the meat is very tender, adding water as needed to maintain the desired consistency.
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