Side Pannel
Blue-Ribbon Chili
Blue-Ribbon Chili
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, United States
Ingredients List
- 1 1/2 ts Cumin seeds
- 5 1/2 lb Beef brisket,trimmed -- 3/4"
- Salt and freshly ground
- Pepp
- 6 Garlic cloves -- minced
- 4 md Jalapenos, finely chopped --
- 2 md Onions -- finely chopped
- 1/2 c Commercial chili powder --
- See
- 3 tb Pure red mild chile powder
- 1 1/2 ts Ground coriander
- 1 cn Beer -- 12 oz.
- 6 c Beef stock or canned broth
- 42 oz Canned italian peeled tomato
- With liquid
- 1 1/2 ts Oregano -- crumbled
- 1/2 lb Ground chuck -- coarse
- Grind
- 2 Scallions, thinly sliced --
- Op
- White and tender green por
Directions
Recipe by: Dorothy Cross * Such as dark New Mexico - available at specialty
food stores and Latin American 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 gin 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: Rather 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.
food stores and Latin American 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 gin 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: Rather 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.
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