Texas Brisket Chili

4 slices thick cut bacon

3 to 4 lb. beef brisket, trimmed

subheading: * NOTE: (I use the brisket flat, as opposed to the point. Check out my tutorial on brisket trimming for help understanding which side to use, and how to trim your brisket. Also, occasionally you can buy half briskets at the market. Check with your butcher.):

Kosher salt, pepper, onion powder - for liberally sprinkling on the meat while browning.

2 c. white onion, small diced (one large onion)

5 garlic cloves, pressed through a garlic press

1 T paprika

1 T. cumin powder

3 ½ T Texas chili powder, such as Mexene or Gebhardt’s

½ t. dried thyme

½ t. chipotle chile powder

½ t. salt

1 quart beef broth

½ c. strong black coffee (you can save this from your morning coffee)

28 oz. can whole tomatoes, in juice

Garnish: Sharp cheddar cheese, freshly grated. White onion, fritos, tabasco sauce, and jalapenos.

Directions at urbancowgirllife.com

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