Title: BLUE-RIBBON CHILI (DOTTIE'S WINNER)
Categories: Tex-mex, Meats, Main dish, Chili
Yield: 6 servings
-------------------DOROTHY CROSS TMPJ72B-------------------
1 1/2 ts Cumin seeds
5 1/2 lb Trimmed beef brisket, cut
Into 3/4-inch cubes
Salt/freshly ground pepper
6 Garlic cloves; minced
4 mg Jalapenos; finely chopped
(or more if you prefer extra
Hot)
2 md Onion; finely chopped
1/2 c Commercial chili powder (see
Note)
3 tb Pure red mild chile powder
*such as dark New Mexico
1 1/2 ts Ground coriander
12 oz Can beer
6 c Beef stock or canned broth
Or water
42 oz Canned Italian peeled
Tomatoes; coarsely chopped
With their liquid
1 1/2 ts Oregano; crumbled
1/2 lb Coarsely ground beef chuck
2 Scallions; white and tender
Green portions; thinly
Sliced (optional)
*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 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.
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: Rathern 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 DOTTIE, in
=============== Reply 77 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM
CHILI TIME 3 99
