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.