Award-Winning New York Bowl of Red
This award-winning New York chili, crafted by a chili cook-off champion, combines tender brisket, bold spices, and a touch of heat for an unforgettable dish.
Equipment
- Large enameled cast-iron casserole
- small dry skillet
- Spice mill or mortar
Ingredients
- 1 ½ teaspoons cumin seeds
- 5 pounds trimmed beef brisket cut into 1-inch cubes
- Salt and freshly ground pepper
- 6 garlic cloves minced
- 4 medium jalapenos finely chopped
- 2 medium onions finely chopped
- ½ cup commercial chili powder or Reno Red Chili Mix
- 3 tablespoons pure red mild chile powder such as dark New Mexico
- 1 ½ teaspoons ground coriander
- 4 cups beef stock or canned broth
- 1 35 oz. can Italian peeled tomatoes, coarsely chopped with juices
- 1 ½ teaspoons dried oregano crumbled
- ½ pound coarsely ground beef chuck
- 2 scallions white and tender portions thinly sliced, for garnish
Instructions
- Toast Cumin Seeds: In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, until fragrant, about 2 minutes.
- Grind the toasted cumin seeds in a spice mill or mortar.
- Brown Brisket: Heat a large enameled cast-iron casserole.
- Season the brisket cubes with salt and pepper.
- Working in batches, add the meat to the casserole and cook over moderately high heat until browned all over, about 8 minutes per batch.
- Transfer each batch to a large plate.
- Sauté Aromatics: Add the garlic, jalapenos, and onions to the casserole.
- Cook over moderate heat, stirring occasionally, until softened, about 4 minutes.
- Add Spices: Add the chili powder, pure red chile powder, ground coriander, and half of the ground cumin to the casserole.
- Cook, stirring, for 2 minutes.
- Simmer Brisket: Return the browned brisket to the casserole.
- Add the beef stock, tomatoes with their juices, and oregano.
- Bring to a boil over moderate heat, then lower the heat and simmer gently, stirring occasionally, for 3 hours.
- Add Ground Beef: Stir in the ground beef chuck, season with salt, and cook until the brisket is tender and the sauce has thickened, about 1 hour longer.
- Finish with Cumin: Stir in the remaining ground cumin and simmer for 15 minutes.
- Serve: Garnish with sliced scallions and serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this classic chili with a medium-bodied red wine such as Merlot or Zinfandel. The wine’s fruity notes and moderate tannins will complement the rich and savory flavors of the chili.
Nutritional Information
Calories: 500 kcal | Carbohydrates: 15 g | Protein: 40 g | Fat: 30 g | Fiber: 5 g | Sugar: 6 g | Salt: 900 mg
