|1½ teaspoon||Cumin seeds|
|5½ pounds||Beef brisket,trimmed -- 3/4"|
|Salt and freshly ground|
|6||Garlic cloves -- minced|
|4 mediums||Jalapenos, finely chopped --|
|2 mediums||Onions -- finely chopped|
|½ cup||Commercial chili powder --|
|3 tablespoons||Pure red mild chile powder|
|1½ teaspoon||Ground coriander|
|1 can||Beer -- 12 oz.|
|6 cups||Beef stock or canned broth|
|42 ounces||Canned italian peeled tomato|
|1½ teaspoon||Oregano -- crumbled|
|½ pounds||Ground chuck -- coarse|
|2||Scallions, thinly sliced --|
|White and tender green por|
Recipe by: Dorothy Cross * Such as dark New Mexico - available at specialty food stores and Latin American markets 1. In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, until fragrant, about 2 minutes. Grind the cumin in a spice mill or a mortar. 2. Heat a large enameled cast-iron casserole. Season the brisket with salt and pepper. Working gin 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. 3. 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 and pure red chile powder, coriander and half of the ground cumin and cook, stirring , for 2 minutes. 4. Return the cooked brisket to the casserole and add the beef stock, beer, tomatoes and their liquid, 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 is thickened, about 1 hour longer. Stir in the remaining cumin and simmer for 15 minutes.
Garnish with the scallions and serve.
Note: Rather than the commercial chili, you can use Reno Red Chili Mix, available by mail order from Stewart's Chili Company, P.O. Box 574, San Carlos, CA 94070.
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