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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	American	Beef, Chili, Pork	1	Servings

INGREDIENTS

1 1/2	t	Cumin seed
5	lb	Trimmed beef brisket, cut in
		3/4 inch cubes
		Salt and freshly ground pepp
6		Garlic cloves, minced
4		Jalapenos, finely chopped
2		Onions, finely chopped
1/2	c	Commercial chili powder, see
3	T	Pure red mild chile powder
		as dark new mexico *
1 1/2	t	Ground coriander
4	c	Beef stock or canned broth o
1		35oz can italian peeled toma
		coarsely chopped with
		their
1 1/2	t	Oregano crumbled
1/2	lb	Coarsely ground beef chuck
2		Scallions – white and tender
		portions thinly sliced

INSTRUCTIONS

Recipe by: HBWK07A    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 GEnie  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5746 Calories From Fat: 3838 Total Fat: 425.5g Cholesterol: 1458.3mg Sodium: 28747.4mg Potassium: 8924.4mg Carbohydrates: 63.9g Fiber: 27.4g Sugar: 14g Protein: 403.5g