Award-Winning New York Bowl of Red

Title:
Award-Winning New York Bowl of Red

Yield:
1 Servings

Categories:
Chili,
Beef,
Pork




Ingredients:




----------------------------CHUCK
OZBURN HBWK07A----------------------------


 1 1/2 ts Cumin seed


     5 lb Trimmed beef brisket; cut in


          -3/4 inch cubes


          Salt and freshly ground pepp


     6    Garlic cloves; minced


     4 md Jalapenos; finely chopped


     2 md Onions; finely chopped


   1/2 c  Commercial chili powder (see


     3 tb Pure red mild chile powder,


          -as dark new mexico *


 1 1/2 ts Ground coriander


     4 c  Beef stock or canned broth o


     1    35oz can italian peeled toma


          -coarsely chopped with their


 1 1/2 ts Oregano crumbled


   1/2 lb Coarsely ground beef chuck


     2    Scallions - white and tender


          -portions thinly sliced






 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. 6 to 8 servings. Jonathan Levine


 Director of the New York State Chili Cook-Off and a member of the


 International Chili Society Advisory Board. Note: Rather than commercial


 chili  powder, Jonathan recommends using Reno Red Chili Mix, available by


 mail order from Stewart's Chili Company, P.O. Box 574, San Carlos, CA


 94070. * Available at specialty food stores and Latin American markets.


 Chuck in Pok 03:06 pm Wednesday 05/11 C.OZBURN on GEnie


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini