Blue-Ribbon Chili (Dottie's Winner) Recipe
Recipe Ingredients
DOROTHY CROSS TMPJ72B
1 1/2 tsp 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 tbsp pure red mild chile powder
1 *such as dark new mexico
1 1/2 tsp 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 tsp 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
Recipe 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 PM
Servings: 6
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