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Recipe by: HBWK07A Chuck Ozburn 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. Jonathan Levine Director of the New York State Chili Cook-Off and a member of the International Chili Society Advisory Board. Note: Rather than commercial chili powder, Jonathan recommends using Reno Red Chili Mix, available by mail order from Stewarts Chili Company, P.O. Box 574, San Carlos, CA 94070. * Available at specialty food stores and Latin American markets. Chuck in Pok 03:06 pm Wednesday 05/11 C.OZBURN on GEnie
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|Serving Size: 1 Serving (7708g)|
|Recipe Makes: 1|
|Calories from Fat: 2026 (40%)|
|Amt Per Serving||% DV|
|Total Fat 225.1g||300 %|
|Saturated Fat 78.8g||394 %|
|Monounsaturated Fat 100.9g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 1555.8mg||479 %|
|Sodium 10442.4mg||360 %|
|Potassium 18983.8mg||500 %|
|Total Carbohydrate 154.8g||46 %|
|Dietary Fiber 39.4g||158 %|
|Sugars, other 115.4g|
|Protein 610.3g||872 %|
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Calories per serving: 5094
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