Blue-ribbon chili Recipe - RecipeShip.com

Home -> [Chili, Entrees, Ethnic, Herbs & Spices, Meats] -> [Blue-ribbon chili Recipe]

Blue-ribbon chili

Artist:

Categories:

Chili, Entrees, Ethnic, Herbs & Spices, Meats

Yield:

Rating:

Print Recipe

Favorites

Add to Favorites

Ingredients:

1 1/2	tsp	Cumin seeds
5 1/2	lbs	Trimmed beef brisket, cut
		Into ?inch cubes
		Salt/freshly ground pepper
6		Garlic cloves, minced
4	mg	Jalapenos, finely chopped
		(or more if you prefer extra 1 ?ts Oregano, crumbled
		Hot)
2	med	Onion, finely chopped
1/2	cup	Commercial chili powder (see
		Note)
3	tbsp	Pure red mild chile powder
		*such as dark New Mexico
1 1/2	tsp	Ground coriander
12	oz	Can beer
6	cup	Beef stock or canned broth
		Or water
42	oz	Canned Italian peeled
		Tomatoes, coarsely chopped
		With their liquid
1/2	lbs	Coarsely ground beef chuck
2		Scallions, white and tender
		Green portions, thinly
		Sliced (optional)
		*Available at specialty food
		Stores and Latin American
		Markets

Procedures:

1	In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, until fragrant, about 2 minutes.
2	Grind the cumin in a spice mill or a mortar.
3	Heat a large enameled cast-iron casserole.
4	Season the brisket with salt and pepper.
5	Working in batches, add the meat to the casserole and cook over moderately high heat until well-browned all over, about 8 minutes.
6	Transfer each batch to a large plate.
7	Add the garlic, jalapenos and onions to the casserole and cook over moderate heat, stirring occasionally, until softened, about 4 minutes.
8	Add the commercial chili powder and pure red chile powder, coriander and half of the ground cumin and cook, stirring, for 2 minutes.
9	Return the cooked brisket to the casserole and add the beef stock, beer, tomatoes and their liquid, and the oregano.
10	Bring to a boil over moderately high heat, then lower the heat and simmer gently, stirring occasionally, for 3 hours.
11	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.
12	Stir in the remaining cumin and simmer for 15 minutes.
13	Garnish with the scallions and serve.
14	Note: rathern than the commercial chili, you can use reno red chili mix, available by mail order from stewart"s chili company, p.
15	O.
16	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