Blue Ribbon Chili 1993 Puppy's Breath Chili Recipe

  
      Yield: 1 Servings
 
      3 lb tri-tip beef (or sirloin
           -tip)
      1    cut in small pieces
      2 t  wesson oil
      1 sm yellow onion
      1    14 oz can beef broth
      3 T  cumin,Ground
      1 t  oregano
      6    cloves garlic (finely --
      1    chopped)
      3 T  gebhardt chili powder
      1 T  new mexico mild chili --
      1    powder 6 tbsp california
           -chili --
      1    powder
      1    8 oz can hunts tomato sauce
      1    new mexico chili --,Dried
      1    pepper,boiled and p
      3    california chili --,Dried
      1    peppers,boiled and
      1    14 oz can of chicken broth
      1 t  tabasco sauce
      1 t  brown sugar
      1    lime
      1 ds msg,To Taste

Brown meat in Wesson Oil for about an hour over medium heat. Add
onion and enough beef broth to cover meat. Bring to a boil and cook
for 15 minutes. Add 1 Tbsp cumin and tsp of Oregano. Reduce heat to
light boil and add half of the garlic. Add half of the chili powder
and cook for 10 minutes. Add Hunts tomato sauce with the pulp from
the dried peppers and remaining garlic. Add any remaining beef broth
and chicken broth for desired consistency.  Cook for one hour on
medium heat stirring occasionally. Add remaining chili powders and
cumin. Simmer for 25 minutes on low to medium heat, stirring
occasionally. Turn up heat to light boil and add Tabasco pepper
sauce, salt to taste, brown sugar and juice of lime. Simmer on medium
heat until you are ready eat

Blue-Ribbon Chili (Dottie's Winner)
 
      Yield: 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.