Award-winning new york bowl of red

Yield: 1 pot

Measure Ingredient
1½ teaspoon Cumin seed
5 pounds Trimmed beef brisket; cut in 3/4 inch cubes
\N \N Salt and freshly ground pepp
6 \N 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 \N 35oz can italian peeled toma coarsely chopped with their
1½ teaspoon Oregano crumbled
½ pounds Coarsely ground beef chuck
2 \N 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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