EAWARD-WINNING NEW YORK BOWL OF REDF

Course : Chili
Serves: 4 - 6
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Ingredients:

1 1/2 teaspoon Cumin seed
5 pound Trimmed beef brisket -- cut in 3/4 inch cubes
1 teaspoon Salt and freshly ground pepper
6 cloves garlic
4 medium Jalapenos -- finely chopped
2 medium Onions -- finely chopped
1/2 Cup Commercial chili powder (see
3 tablespoons Pure red mild chile powder,
1 1/2 teaspoon Ground coriander
4 Cup Beef stock or canned broth
35 ounces italian peeled tomatoes -coarsely chopped
1 1/2 teaspoon Oregano crumbled
1/2 pound Coarsely ground beef chuck
2 bunch Scallions - white and tender -portions thinly sliced
 

Preparation / Directions:

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


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