Free Recipe Blue-Ribbon Chili
Recipe Type: T Recipes
Recipe Preparation: boil
Cooking Ingredients for Blue-Ribbon Chili Recipe
1-1/2 ts Cumin seeds
5-1/2 lb Beef brisket,trimmed – 3/4
Salt and freshly ground
Pepp
6 Garlic cloves – minced
4 md Jalapenos, finely chopped –
2 md Onions – finely chopped
1/2 c Commercial chili powder –
See
3 tb Pure red mild chile powder
1-1/2 ts Ground coriander
1 cn Beer – 12 oz.
6 c Beef stock or canned broth
42 oz Canned italian peeled tomato
With liquid
1-1/2 ts Oregano – crumbled
1/2 lb Ground chuck – coarse
Grind
2 Scallions, thinly sliced –
Op
White and tender green por
Blue-Ribbon Chili Preparation
Recipe by: Dorothy Cross * Such as dark New Mexico – available at specialty food stores and Latin American markets 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 gin 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. Recipe By :
Cooking Temperature:
Recipe Serves: 6
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