EAWARD-WINNING NEW YORK BOWL OF REDF

      Title: EAWARD-WINNING NEW YORK BOWL OF REDF
  Categories: Chili
       Yield: 1 Servings
  
   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
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