Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   ts           Cumin seed
   5       lb           Trimmed beef brisket -- cut in 3/4 inch cubes
                        Salt and freshly ground pepper
   6       cloves       Garlic -- minced
   4       medium       Jalapenos -- finely chopped
   2       medium       Onions -- finely chopped
     1/2   c            Commercial chili powder (see
   3       tb           Pure red mild chile powder,
                        -as dark new mexico *
   1 1/2   ts           Ground coriander
   4       c            Beef stock or canned broth o
   1                    35oz can italian peeled toma
                        -coarsely chopped with their
   1 1/2   ts           Oregano crumbled
     1/2   lb           Coarsely ground beef chuck
   2                    Scallions - white and tender
                        -portions thinly sliced

Preparation:

Chuck Ozburn In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, until fragrant, about 2 minutes; grind in a spice mill or a mortar; 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; 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, pure red chile powder, coriander and half of the ground cumin; cook, stirring, for 2 minutes; return the cooked brisket to the casserole; add the beef stock, tomatoes 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 has thickened, about 1 hour longer; stir in the remaining cumin and simmer for 15 minutes; garnish with the scallions and serve. 6 to 8 servings. Jonathan Levine Director of the New York State Chili Cook-Off and a member of the International Chili Society Advisory Board. Note: Rather than commercial chili powder, Jonathan recommends using Reno Red Chili Mix, available by mail order from Stewart's Chili Company, P.O. Box 574, San Carlos, CA 94070. * Available at specialty food stores and Latin American markets. Chuck in Pok 03:06 pm Wednesday 05/11 C.OZBURN on GEn