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| Award-Winning New York Bowl Of Red Recipe |
Category: Beef / Chili
Rating:
N/A
Servings: 1
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Ingredients
----CHUCK OZBURN HBWK07A----
1 1/2 teaspoon cumin seed
5 lb trimmed beef brisket; cut in 3/4 inch cubes
1 salt and freshly ground pepp
6 garlic cloves; minced
4 medium jalapenos; finely chopped
2 medium onions; finely chopped
1/2 cup commercial chili powder (see
3 tablespoon pure red mild chile powder, as dark; new mexico *
1 1/2 teaspoon ground coriander
4 cup beef stock or canned broth o
1 35oz can italian peeled toma coarse; ly chopped with their
1 1/2 teaspoon oregano crumbled
1/2 lb coarsely ground beef chuck
2 scallions - white and tender portio; ns thinly sliced
Cooking Directions:
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
chili,beef,pork
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