|1½ teaspoon||Cumin seed|
|5 pounds||Trimmed beef brisket; cut in 3/4 inch cubes|
|Salt and freshly ground pepp|
|6||Garlic cloves; minced|
|4 mediums||Jalapenos; finely chopped|
|2 mediums||Onions; finely chopped|
|½ cup||Commercial chili powder (see|
|3 tablespoons||Pure red mild chile powder, as dark new mexico *|
|1½ teaspoon||Ground coriander|
|4 cups||Beef stock or canned broth o|
|1||35oz can italian peeled toma coarsely chopped with their|
|1½ teaspoon||Oregano crumbled|
|½ pounds||Coarsely ground beef chuck|
|2||Scallions - white and tender portions thinly sliced|
Recipe by: HBWK07A Chuck Ozburn In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, until fragrant, about 2 minutes; grind in a spice mill or a mortar; heat a large enameled cast-iron casserole; season the brisket with salt and pepper; working in batches, add the meat to the casserole and cook over moderately high heat until well browned all over, about 8 minutes; transfer each batch to a large plate; add the garlic, jalapenos and onions to the casserole and cook over moderate heat, stirring occasionally, until softened, about 4 minutes; add the commercial chili powder, pure red chile powder, coriander and half of the ground cumin; cook, stirring, for 2 minutes; return the cooked brisket to the casserole; add the beef stock, tomatoes and the oregano; bring to a boil over moderately high heat, then lower the heat and simmer gently, stirring occasionally, for 3 hours; stir in the ground chuck, season with salt and cook until the brisket is very tender and the sauce has thickened, about 1 hour longer; stir in the remaining cumin and simmer for 15 minutes; garnish with the scallions and serve. 6 to 8 servings.
Jonathan Levine Director of the New York State Chili Cook-Off and a member of the International Chili Society Advisory Board.
Note: Rather than commercial chili powder, Jonathan recommends using Reno Red Chili Mix, available by mail order from Stewart's Chili Company, P.O. Box 574, San Carlos, CA 94070.
* Available at specialty food stores and Latin American markets.
Chuck in Pok 03:06 pm Wednesday 05/11 C.OZBURN on GEnie
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