Award-Winning New York Bowl of Red

Title: Award-Winning New York Bowl of Red
Categories: Chili, Beef, Pork
Yield: 1 Servings

—————————-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

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