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