| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | American | Chili | 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
A Message from our Provider:
“Read the Bible — It will scare the hell out of you.”
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