Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   Teaspoon     Cumin seeds
   5 1/2   pounds       Trimmed beef brisket, cut Into 3/4-inch cubes
                        Salt/freshly ground pepper
   6       cloves       Garlic -- minced
   4       medium       Jalapenos -- finely chopped (or more if you prefer extra Hot)
   2       medium       Onion -- finely chopped
     1/2   cup          Commercial chili powder (see Note)
   3       Tablespoon   Pure red mild chile powder *such as dark New Mexico
   1 1/2   Teaspoon     Ground coriander
  12       Ounces       beer
   6       cup          Beef stock or canned broth Or water
  42       Ounces       Canned Italian peeled Tomatoes -- coarsely chopped With their liquid
   1 1/2   Teaspoon     Oregano -- crumbled
     1/2   pound        Coarsely ground beef chuck
   2                    Scallions -- white and tender
                        Green portions -- thinly Sliced (optional)
                        *Available at specialty food Stores and Latin American Markets

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