---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BLUE-RIBBON CHILI (DOTTIE'S WINNER)
  Categories: Tex-mex, Meats, Main dish, Chili
       Yield: 6 servings
  
 -------------------DOROTHY CROSS TMPJ72B-------------------
   1 1/2 ts Cumin seeds
   5 1/2 lb Trimmed beef brisket, cut
            Into 3/4-inch cubes
            Salt/freshly ground pepper
       6    Garlic cloves; minced
       4 mg Jalapenos; finely chopped
            (or more if you prefer extra
            Hot)
       2 md Onion; finely chopped
     1/2 c  Commercial chili powder (see
            Note)
       3 tb Pure red mild chile powder
            *such as dark New Mexico
   1 1/2 ts Ground coriander
      12 oz Can beer
       6 c  Beef stock or canned broth
            Or water
      42 oz Canned Italian peeled
            Tomatoes; coarsely chopped
            With their liquid
   1 1/2 ts Oregano; crumbled
     1/2 lb Coarsely ground beef chuck
       2    Scallions; white and tender
            Green portions; thinly
            Sliced (optional)
            *Available at specialty food
            Stores and Latin American
            Markets
  
   1.  In a small dry skillet, toast the cumin seeds over
   moderate heat, stirring constantly, until fragrant,
   about 2 minutes. 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 over moderate heat, stirring
   occasionally, until softened, about 4 minutes. Add the
   commercial 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 their liquid, 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 is
   thickened, about 1 hour longer. Stir in the remaining
   cumin and simmer for 15 minutes. Garnish with the
   scallions and serve. Note:  Rathern than the
   commercial chili, you can use Reno Red Chili Mix,
   available by mail order from Stewart’s Chili Company,
   P. O. Box 574, San Carlos, CA 94070  DOTTIE, in
   =============== Reply 77 of Note 1 =================
   
   Board:      FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM
   CHILI TIME 3 99
   
   To:     BGMB90B    ELAINE RADIS          Date:
     10/30 From: BGMB90B ELAINE RADIS          Time:
      3:00 PM
  
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