---------- Recipe via Meal-Master (tm) v8.02

     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

 To:     BGMB90B    ELAINE RADIS          Date:
   10/30 From: BGMB90B ELAINE RADIS          Time:
    3:00 PM

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