Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons 7 1/2ml Cumin seeds

  2. 5 1/2 lbs 2497g / 88oz Trimmed beef brisket - cut Into 3/4-inch cubes Salt/freshly ground pepper

  3. 6 Garlic cloves - minced

  4. 4 Milligrams jalapenos - finely chopped (or more if you prefer extra Hot)

  5. 2 Onion - finely chopped (medium)

  6. 1/2 cup 118ml Commercial chili powder - (see Note)

  7. 3 tablespoons 45ml Pure red mild chile powder *such as dark New Mexico

  8. 1 1/2 teaspoons 7 1/2ml Ground coriander

  9. 1 Ca beer

  10. 6 cups 1422ml Beef stock or canned broth OR water

  11. 42 oz 1193g Canned Italian peeled Tomatoes - coarsely chopped With their liquid

  12. 1 1/2 teaspoons 7 1/2ml Oregano - crumbled

  13. 1/2 lb 227g / 8oz Coarsely ground beef chuck

  14. 2 Scallions - white and tender Green portions - thinly Sliced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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: Rather 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


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