Blue-ribbon Chili (dotties Winner) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
DOROTHY CROSS TMPJ72B
1 1/2 tsp: Cumin seeds,
5 1/2 lbs: Trimmed beef brisket, cut
Into 3/4-inch cubes,
Salt/freshly ground pepper,
6: Garlic cloves, minced
4 milligram: Jalapenos, finely chopped
, (or more if you prefer extra
Hot),
2 medium: Onion, finely chopped
1/2 cup: Commercial chili powder, (see
Note),
3 tbsp: Pure red mild chile powder,
*such as dark New Mexico,
1 1/2 tsp: Ground coriander,
12 ounce: Can beer,
6 cup: Beef stock or canned broth,
Or water,
42 ounce: Canned Italian peeled,
Tomatoes, coarsely chopped
With their liquid,
1 1/2 tsp: Oregano, crumbled
1/2 lbs: Coarsely ground beef chuck,
2: Scallions, white and tender
Green portions, thinly
Sliced, optional
*Available at specialty food,
Stores and Latin American,
Markets,
Directions:
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 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. 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: Rathern than the commercial chili, you
can use Reno Red Chili Mix, available by mail order from Stewarts
Chili Company, P. O. Box 574, San Carlos, CA 94070 DOTTIE, in
=============== Reply 77 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM CHILI TIME 3 99
To: BGMB90B ELAINE RADIS Date:
10/30 From: BGMB90B ELAINE RADIS Time:
3:00 PM
Source from luhu.jp
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 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. 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: Rathern than the commercial chili, you
can use Reno Red Chili Mix, available by mail order from Stewarts
Chili Company, P. O. Box 574, San Carlos, CA 94070 DOTTIE, in
=============== Reply 77 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM CHILI TIME 3 99
To: BGMB90B ELAINE RADIS Date:
10/30 From: BGMB90B ELAINE RADIS Time:
3:00 PM
Source from luhu.jp