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Blue-Ribbon Chili (dottie's Winner)

A home-style Blue-Ribbon Chili (dottie's Winner) made with Cumin Seeds and Beef Brisket Cut. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/2 tsp
• 5 1/2 lb

Method (preview)

1. 1

   Into 3/4-inch cubes

2. 2

   Or water 42 oz Canned Italian peeled

3. 3

   In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, until fragrant, about 2 minutes.

4. 4

   Grind the cumin in a spice mill or a mortar.

5. 5

   Heat a large enameled cast-iron casserole.

6. 6

   Season the brisket with salt and pepper.

7. 7

   Working in batches, add the meat to the casserole and cook over moderately high heat until well-browned all over, about 8 minutes.

8. 8

   Transfer each batch to a large plate.

9. 9

   Add the garlic, jalapenos and onions to the casserole and cook over moderate heat, stirring occasionally, until softened, about 4 minutes.

10. 10

    Add the commercial chili powder and pure red chile powder, coriander and half of the ground cumin and cook, stirring, for 2 minutes.

11. 11

    Return the cooked brisket to the casserole and add the beef stock, beer, tomatoes and their liquid, and the oregano.

12. 12

    Bring to a boil over moderately high heat, then lower the heat and simmer gently, stirring occasionally, for 3 hours.

13. 13

    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.

14. 14

    Stir in the remaining cumin and simmer for 15 minutes.

15. 15

    Garnish with the scallions and serve.

16. 16

    Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM

17. 17

    CHILI TIME 3 99 10/30 From: BGMB90B ELAINE RADIS Time