Blue-Ribbon Chili
Yield
1 batchPrep
15 minCook
4 hrsReady
5 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
cumin seeds
|
|
| 5 ½ | pounds |
beef brisket
trimmed, cut into 3/4 inch cubes |
|
| 1 | x |
salt and black pepper
|
*
|
| 6 | cloves |
garlic
minced |
|
| 4 | mg |
jalapeño pepper
finely , (or more if you prefer extra hot) |
*
|
| 2 | medium |
onions
finely |
|
| ½ | cup |
chili powder
|
*
|
| 3 | tablespoons |
red pepper flakes
mild, pure |
|
| 1 ½ | teaspoons |
coriander
ground |
|
| 12 | ounces |
beer
|
|
| 6 | cups |
beef stock
or canned broth, or water, prefer veal stock if possible |
|
| 42 | ounces |
italian plum (roma) tomatoes
canned, peeled, coarsely chopped, with their liquid |
|
| 1 ½ | teaspoons |
oregano
crumbled |
|
| ½ | pound |
beef chuck
coarsely chopped |
|
| 2 | each |
scallions, spring or green onions
white and tender, green portions, thinly sliced (optional) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
cumin seeds
|
|
| 2.5 | kg |
beef brisket
trimmed, cut into 3/4 inch cubes |
|
| 1 | x |
salt and black pepper
|
*
|
| 6 | cloves |
garlic
minced |
|
| 4 | mg |
jalapeño pepper
finely , (or more if you prefer extra hot) |
*
|
| 2 | medium |
onions
finely |
|
| 118 | ml |
chili powder
|
*
|
| 45 | ml |
red pepper flakes
mild, pure |
|
| 7.5 | ml |
coriander
ground |
|
| 346.8 | ml/g |
beer
|
|
| 1.4 | l |
beef stock
or canned broth, or water, prefer veal stock if possible |
|
| 1213.8 | ml/g |
italian plum (roma) tomatoes
canned, peeled, coarsely chopped, with their liquid |
|
| 7.5 | ml |
oregano
crumbled |
|
| 226.8 | g |
beef chuck
coarsely chopped |
|
| 2 | each |
scallions, spring or green onions
white and tender, green portions, thinly sliced (optional) |
|
Directions
- In a small dry skillet, toast the cumin seeds over moderate heat, Grind the cumin 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 4 minutes. Add the chili powder and pure red chile powder, coriander and half of the ground cumin and cook, stirring, for 2 minutes.
- 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.
