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Blue-Ribbon Chili (Dottie's Winner)



Yield: 6 Servings

1 1/2 t cumin seeds
5 1/2 lb trimmed beef brisket,cut
1 into 3/4-inch cubes
1 salt/freshly pepper,Ground
6 garlic cloves,minced
4 mg jalapenos,finely chopped
1 (or more if you prefer extra
1 hot)
2 md onion,finely chopped
1/2 c commercial chili powder (see
1 note)
3 T pure red mild chile powder
1 *such as dark new mexico
1 1/2 t coriander,Ground
12 oz can beer
6 c beef stock (or broth),Canned
1 or water
42 oz italian peeled,Canned
1 tomatoes,coarsely chopped
1 with their liquid
1 1/2 t oregano,crumbled
1/2 lb beef chuck,Coarsely Ground
2 scallions,white and tender
1 green portions,thinly
1 (optional),Sliced
1 *available at specialty food
1 stores and latin american
1 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 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.













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