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 |
