Award-winning new york bowl of red

Yield: 1 Servings
MMM

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