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Blue-ribbon chili

Blue-ribbon chili
Main Ingredient: Beef Brisket Beer Chili Tomatoes Various herbs and spices

Course: Various Main Dishes

Special food: Ethnic

Yield:

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Blue-ribbon chili ingredients

  • 1 1⁄2 t Cumin seeds
  • 5 1⁄2 lb Trimmed beef brisket, cut
  • Into ¾-inch cubes
  • Salt and fresh ground pepper
  • 6 garlic cloves, minced
  • 4 mg Jalapenos, finely chopped
  • (or more if you prefer extra 1 ½ ts Oregano, crumbled
  • -hot
  • 2 med Onions, finely chopped
  • 1⁄2 c Commercial chili powder (see
  • Note
  • 3 T Pure red mild chile powder
  • *such as dark New Mexico
  • 1 1⁄2 t Ground coriander
  • 12 oz can beer
  • 6 c Beef stock or canned broth
  • Or water
  • 42 oz Canned Italian peeled
  • Tomatoes, coarsely chopped
  • With their liquid
  • 1⁄2 lb Coarsely ground beef chuck
  • 2 Scallions, white and tender
  • Green portions, thinly
  • Sliced (optional)
  • *Available at specialty food
  • Stores and Latin American
  • markets

Cooking Blue-ribbon chili

1. In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, until fragrant, about 2 minutes.
2. Grindi the cumin in a spice mill or a mortar.
3. Heat a large enameled cast-iron casserole.
4. Seasoni the brisket with salt and pepper.
5. Working in batches, add the meat to the casserole and cook over moderately high heat until well-browned all over, about 8 minutes.
6. Transfer each batch to a large plate.
7. Add the garlic, jalapenos and onions to the casserole and cook over moderate heat, stirring occasionally, until softened, about 4 minutes.
8. Add the commercial chili powder and pure red chile powder, coriander and half of the ground cumin and cook, stirring, for 2 minutes.
9. Return the cooked brisket to the casserole and add the beef stock, beer, tomatoes and their liquid, and the oregano.
10. Bring to a boil over moderately high heat, then lower the heat and simmer gently, stirring occasionally, for 3 hours.
11. Stiri in the ground chuck, season with salt and cook until the brisket is very tender and the sauce is thickened, about 1 hour longer.
12. Stir in the remaining cumin and simmer for 15 minutes.
13. Garnishi with the scallions and serve.


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