Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 ts Cumin seed
5 lb Trimmed beef brisket; cut in
-3/4 inch cubes
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,
-as dark new mexico *
1 1/2 ts Ground coriander
4 c Beef stock or canned broth o
1 35oz can italian peeled toma
-coarsely chopped with their
1 1/2 ts Oregano crumbled
1/2 lb Coarsely ground beef chuck
2 Scallions - white and tender
-portions thinly sliced

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

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