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.
3tablespoonspure red mild chile powdersuch as dark New Mexico
1 ½teaspoonsground coriander
4cupsbeef stock or canned broth
135 oz. can Italian peeled tomatoes, coarsely chopped with juices
1 ½teaspoonsdried oreganocrumbled
½poundcoarsely ground beef chuck
2scallionswhite and tender portions thinly sliced, for garnish
Instructies
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.