Blue-Ribbon Chili (Dottie's Winner)

6 Servings

1 1/2 t cumin seeds
5 1/2 lb trimmed beef brisket, cut
1 into 3/4-inch cubes
1 salt/freshly pepper, Ground
6 garlic cloves, minced
4 mg jalapenos, finely chopped
1 (or more if you prefer extra
1 hot)
2 md onion, finely chopped
1/2 c commercial chili powder (see
1 note)
3 T pure red mild chile powder
1 *such as dark new mexico
1 1/2 t coriander, Ground
12 oz can beer
6 c beef stock (or broth), Canned
1 or water
42 oz italian peeled, Canned
1 tomatoes, coarsely chopped
1 with their liquid
1 1/2 t oregano, crumbled
1/2 lb beef chuck, Coarsely Ground
2 scallions, white and tender
1 green portions, thinly
1 (optional), Sliced
1 *available at specialty food
1 stores and latin american
1 markets

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.