Ingredients Jump to Instructions ↓

  1. 1 1/2 Teaspoon Cumin seeds

  2. 5 1/2 pounds Trimmed beef brisket, cut Into 3/4-inch cubes Salt/freshly ground pepper

  3. 6 cloves Garlic -- minced

  4. 4 medium Jalapenos -- finely chopped (or more if you prefer extra Hot)

  5. 2 medium Onion -- finely chopped

  6. 1/2 cup Commercial chili powder (see Note)

  7. 3 Tablespoon Pure red mild chile powder *such as dark New Mexico

  8. 1 1/2 Teaspoon Ground coriander

  9. 12 Ounces beer

  10. 6 cup Beef stock or canned broth Or water

  11. 42 Ounces Canned Italian peeled Tomatoes -- coarsely chopped With their liquid

  12. 1 1/2 Teaspoon Oregano -- crumbled

  13. 1/2 pound Coarsely ground beef chuck

  14. 2 Scallions -- white and tender Green portions -- thinly Sliced *Available at specialty food Stores and Latin American Markets

Instructions Jump to Ingredients ↑

  1. Preparation : 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


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