Truck Stop ChiliHere'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 for Truck Stop Enchiladas.1/4 pound bacon3 pounds trimmed beef brisket, cut into 1/4-inch cubes1 pound onions, chopped1-1/2 tablespoons ground cumin3-1/2 tablespoons chili powder2 teaspoons paprika1 teaspoon dried Mexico oregano1 teaspoon ground black pepper1/2 teaspoon dried thyme1/2 teaspoon salt4 large garlic cloves, mincedOne 13.75-ounce can beef brothOne 28-ounce can plum tomatoes in purée2 dried chipotle chilesCook 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, sauté 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, oregano, black pepper, thyme, salt, and garlic to the cooked onions and sauté 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.