Name: Eaward-Winning New York Bowl of Redf
Ingredients: 1 1/2 ts Cumin seed; 5 lb Trimmed beef brisket; cut in 3/4 inch cubes; Salt and freshly ground pepp; 6 Garlic cloves; minced; 4 md Jalapenos; finely chopped; 2 md Onions; finely chopped; 1/2 c Commercial chili powder (see; 3 tb Pure red mild chile powder, as dark new mexico *; 1 1/2 ts Ground coriander; 4 c Beef stock or canned broth o; 1 35oz can italian peeled toma coarsely chopped with their; 1 1/2 ts Oregano crumbled; 1/2 lb Coarsely ground beef chuck; 2 Scallions - white and tender portions thinly sliced

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	American	Chili	1	Servings

INGREDIENTS

1 1/2	ts	Cumin seed
5	lb	Trimmed beef brisket; cut in 3/4 inch cubes
		Salt and freshly ground pepp
6		Garlic cloves; minced
4	md	Jalapenos; finely chopped
2	md	Onions; finely chopped
1/2	c	Commercial chili powder (see
3	tb	Pure red mild chile powder, as dark new mexico *
1 1/2	ts	Ground coriander
4	c	Beef stock or canned broth o
1		35oz can italian peeled toma coarsely chopped with their
1 1/2	ts	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

A Message from our Provider:

“Jesus: add a whole new dimension to your life”