Chili Recipes for Healthy Cooking

Wednesday May 14

Chili ( Blue Ribbon )

Cuisine: Tex mex

Category: Tex mex

Servings: 6

Ingredients:

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

Instructions:

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.

Chili Recipes