INGREDIENTS

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”