INGREDIENTS

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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