Blue-ribbon Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Tex-Mex | Main dish, Tex-mex | 6 | Servings |
INGREDIENTS
| 1 1/2 | t | Cumin seeds |
| 5 1/2 | lb | Beef brisket, trimmed 3/4" |
| 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 |
| 1 1/2 | t | Ground coriander |
| 1 | Beer, 12 oz. | |
| 6 | c | Beef stock or canned broth |
| 42 | oz | Canned italian peeled tomato |
| With liquid | ||
| 1 1/2 | t | Oregano, crumbled |
| 1/2 | lb | Ground chuck, coarse |
| Grind | ||
| 2 | Scallions, thinly sliced | |
| Op | ||
| White and tender green por |
INSTRUCTIONS
Recipe by: Dorothy Cross * Such as dark New Mexico - available at specialty food stores and Latin American 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 gin 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. Note: Rather than the commercial chili, you can use Reno Red Chili Mix, available by mail order from Stewart's Chili Company, P.O. Box 574, San Carlos, CA 94070. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1146
Calories From Fat: 693
Total Fat: 76.9g
Cholesterol: 263.5mg
Sodium: 6044.1mg
Potassium: 1742.6mg
Carbohydrates: 30.4g
Fiber: 8.5g
Sugar: 14g
Protein: 77.1g