|
|
|
|
|
Blue-Ribbon Chili (Dottie's Winner)
Yield: 6 Servings 1 1/2
t cumin seeds 5 1/2
lb trimmed beef brisket,cut
1 into
3/4-inch cubes
1 salt/freshly
pepper,Ground
6 garlic
cloves,minced
4 mg jalapenos,finely chopped
1 (or more
if you prefer extra
1 hot)
2 md onion,finely chopped 1/2
c commercial chili powder
(see
1 note)
3 T pure red mild
chile powder
1 *such as
dark new mexico 1 1/2
t coriander,Ground
12 oz can beer
6 c beef stock (or
broth),Canned
1 or water
42 oz italian peeled,Canned
1 tomatoes,coarsely
chopped
1 with
their liquid 1 1/2
t oregano,crumbled 1/2
lb beef chuck,Coarsely Ground
2 scallions,white
and tender
1 green
portions,thinly
1 (optional),Sliced
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 |
