DOROTHY CROSS TMPJ72B
1 1/2 tsp cumin seeds
5 1/2 lb trimmed beef brisket, cut
1 into 3/4-inch cubes
1 salt/freshly ground pepper
6 garlic cloves, minced
4 mg jalapenos, finely chopped
1 (or more if you prefer extra
1 hot)
2 medium onion, finely chopped
1/2 cup commercial chili powder (see
1 note)
3 tbsp pure red mild chile powder
1 *such as dark new mexico
1 1/2 tsp ground coriander
12 oz can beer
6 cup beef stock or canned broth
1 or water
42 oz canned italian peeled
1 tomatoes, coarsely chopped
1 with their liquid
1 1/2 tsp oregano, crumbled
1/2 lb coarsely ground beef chuck
2 scallions, white and tender
1 green portions, thinly
1 sliced (optional)
1 *available at specialty food
1 stores and latin american
1 markets
Directions
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. Note: Rathern than the commercial chili, you
can use Reno Red Chili Mix, available by mail order from Stewart's
Chili Company, P. O. Box 574, San Carlos, CA 94070 DOTTIE, in
=============== Reply 77 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM CHILI TIME 3 99
To: BGMB90B ELAINE RADIS Date:
10/30 From: BGMB90B ELAINE RADIS Time:
3:00 PM
Servings: 6 servings
Blue-Ribbon Chili (Dottie's Winner) Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Experts have proved the existance of recipes way back into the far past, in fact as far as ancient Egypt, and possibly even further. However, sadly, these old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to food historians are a few clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius compiled a few scripts detailing recipes cooked by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something we still use today. Additionally, he informs us how the cooks of his times used many different herbs, including a few you will know like thyme, fennel and asafoetida. Moving on, we have two books which were published in the fourteenth century - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian food that we all know today, but instead recipes for the types of food on the menues of the rich. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from middle-east cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices created a surge in recipe publications, most of which are now in private libraries. During the following few centuries, the rich families of the West strove to lay on the most extravagent banquests, and because of this the best chefs and their recipes were at a premium. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and publishing recipes of the day. By the advent of the 1900s, cooking publications were starting to become popular as a result of higher levels of literacy, people having increased spare time and having more disposable income. The revolution that is television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Blue Ribbon Chili (Dottie's Winner) recipe.
