"<p>Here’s a more elaborate diner-style chili made with bacon and chipotles. It tastes great all by itself, over tamales, with a side order of beans, or as an enchilada sauce.<span class="recipe_structure_cross_reference"></span></p>..."
INGREDIENTS
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¼ pound bacon
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3 pounds trimmed beef brisket, cut into ¼-inch cubes
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1 pound onions, chopped
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1½ tablespoons ground cumin
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3½ tablespoons chili powder
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2 teaspoons paprika
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1 teaspoon dried Mexican oregano
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1 teaspoon ground black pepper
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½ teaspoon dried thyme
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½ teaspoon salt
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4 large garlic cloves, minced
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One 13.75-ounce can beef broth
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One 28-ounce can plum tomatoes in puree
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2 dried chipotle chiles