Eaward-winning new york bowl of redf Recipe

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Eaward-winning new york bowl of redf

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Categories:	Chili, Herbs & Spices	Rating:	0
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Ingredients:

1 1/2	tsp	Cumin seed
5	lbs	Trimmed beef brisket, cut in 1 ?ts Ground coriander
		-?inch cubes
		Salt and freshly ground pepp
6		Garlic cloves, minced
4	med	Jalapenos, finely chopped
2	med	Onions, finely chopped
1/2	cup	Commercial chili powder (see
3	tbsp	Pure red mild chile powder
		-as dark new mexico *
4	cup	Beef stock or canned broth o
1		35oz can italian peeled toma
		-coarsely chopped with their
1 1/2	tsp	Oregano crumbled
1/2	lbs	Coarsely ground beef chuck
2		Scallions - white and tender
		-portions thinly sliced

Procedures:

1	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.
2	6 to 8 servings.
3	Jonathan levine director of the new york state chili cook-off and a member of the international chili society advisory board.
4	Note: rather than commercial chili powder, jonathan recommends using reno red chili mix, available by mail order from stewart"s chili company, p.o.
5	Box 574, san carlos, ca 94070.
6	* available at specialty food stores and latin american markets.
7	Chuck in pok 03:06 pm wednesday 05/11 c.ozburn on genie