Blue-ribbon Chilichili, main dish, meats ----DOROTHY CROSS TMPJ72B---- 1 1/2 teaspoon cumin seeds 5 1/2 lb trimmed beef brisket, cut 1 into 3/4-inch cubes 1 salt/freshly ground pepper 6 garlic cloves; minced 4 mg jalapenos; finely chopped 1 (or more if you prefer extra 1 hot) 2 medium onion; finely chopped 1/2 cup commercial chili powder (see 1 note) 3 tablespoon pure red mild chile powder 1 *such as dark new mexico 1 1/2 teaspoon ground coriander 12 oz can beer 6 cup beef stock or canned broth 1 or water 42 oz canned italian peeled 1 tomatoes; coarsely chopped 1 with their liquid 1 1/2 teaspoon oregano; crumbled 1/2 lb coarsely ground beef chuck 2 scallions; white and tender 1 green portions; thinly 1 sliced (optional) 1 *available at specialty food 1 stores and latin american 1 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 |
