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AWARD-WINNING NEW YORK BOWL OF RED CHILI RECIPE

1 1/2  teaspoons     Cumin seed
5      pounds        Trimmed beef brisket — cut in
inch cubes
Salt and freshly ground pepp
6                    Garlic cloves — minced
4      medium        Jalapenos — finely chopped
2      medium        Onions — finely chopped
1/2  cup           Commercial chili powder (see
3      tablespoons   Pure red mild chile powder — as dark new mexico *
1 1/2  teaspoons     Ground coriander
4      cups          Beef stock or canned broth o
1                    35oz can italian peeled toma — coarsely chopped wit
1 1/2  teaspoons     Oregano crumbled
1/2  pound         Coarsely ground beef chuck
2                    Scallions - white and tender — portions thinly slic
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.

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