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Рецепт Blue Ribbon Chili

by Global Cookbook

Ингредиенты

1 1/2 tsp Cumin seeds 5 1/2 lb Beef brisket,trimmed -- 3/4" Salt and freshly grnd Pepp 6 x Garlic cloves -- chopped 4 med Jalapenos, finely minced -- 2 med Onions -- finely minced 1/2 c. Commercial chili pwdr -- See 3 Tbsp. Pure red mild chile pwdr

1 1/2 tsp Grnd coriander 1 can Beer -- 12 ounce. 6 c. Beef stock or possibly canned broth 42 ounce Canned italian peeled tomato With liquid 1 1/2 tsp Oregano -- crumbled 1/2 lb Grnd chuck -- coarse Grind 2 x Scallions, thinly sliced -- Op White and tender green por

Инструкции

1. Food stores and Latin American markets
2. In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, till fragrant, about 2 min. Grind the cumin in a spice mill or possibly a mortar.
3. Heat a large enameled cast-iron casserole. Season the brisket with salt and pepper. Working gin batches, add in the meat to the casserole and cook over moderately high heat till well browned all over, about 8 min. Transfer each batch to a large plate.
4. Add in the garlic, jalapenos and onions to the casserole and cook over moderate heat, stirring occasionally, till softened, about 4 min. Add in the commercial chili pwdr and pure red chile pwdr, coriander and half of the grnd cumin and cook, stirring , for 2 min.
5. Return the cooked brisket to the casserole and add in 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 hrs. Stir in the grnd chuck, season with salt and cook till the brisket is very tender and the sauce is thickened, about 1 hour longer. Stir in the remaining cumin and simmer for 15 min.
6. Garnish with the scallions and serve.
7. Note: Rather than the commercial chili, you can use Reno Red Chili Mix,

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