Blue-Ribbon Chili (Dottie`s Winner)

-------------------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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