Blue-Ribbon Chili

Directions

1. In a small dry skillet, toast the cumin seeds over moderate heat, 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 4 minutes. Add the 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 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.