Blue-ribbon chili
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Cumin seeds |
| 5½ | pounds | Beef brisket,trimmed -- 3/4\" |
| 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 |
| 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 |
| Grind | ||
| 2 | Scallions, thinly sliced -- | |
| Op | ||
| White and tender green por | ||
Directions
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.
Recipe By :
File