Blue-Ribbon Chili (Dottie's Winner) Recipe - Cooking Index
Blue-Ribbon Chili (Dottie's Winner) Recipe - Cooking Index
| 1 1/2 teaspoons | 7.5ml | Cumin seeds |
| 5 1/2 lbs | 2497g / 88oz | Trimmed beef brisket - cut |
| Into 3/4-inch cubes | ||
| Salt/freshly ground pepper | ||
| 6 | Garlic cloves - minced | |
| 4 | Milligrams jalapenos - finely chopped | |
| (or more if you prefer extra | ||
| Hot) | ||
| 2 | Onion - finely chopped (medium) | |
| 1/2 cup | 118ml | Commercial chili powder - (see |
| Note) | ||
| 3 tablespoons | 45ml | Pure red mild chile powder |
| *such as dark New Mexico | ||
| 1 1/2 teaspoons | 7.5ml | Ground coriander |
| 1 | Ca beer | |
| 6 cups | 1422ml | Beef stock or canned broth |
| OR water | ||
| 42 oz | 1193g | Canned Italian peeled |
| Tomatoes - coarsely chopped | ||
| With their liquid | ||
| 1 1/2 teaspoons | 7.5ml | Oregano - crumbled |
| 1/2 lb | 227g / 8oz | Coarsely ground beef chuck |
| 2 | Scallions - white and tender | |
| Green portions - thinly | ||
| Sliced |
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: Rather than the commercial chili, you can use Reno Red Chili Mix, available by mail order from Stewart's Chili Company, P. O. Box 574, San Carlos, CA 94070
Source:
Dorothy Cross
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