Blue-ribbon chili

Yield: 6 Servings

Measure Ingredient
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
With liquid
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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