---------- 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
 
-----