Blue-Ribbon Chili (Dottie’s Winner) Recipe

Blue-Ribbon Chili (Dottie’s Winner) Recipe


5 1/2 lbs beef (brisket), cut trimmed (3/4 cubes)
1 1/2 tsp cumin seeds
Salt black pepper (ground) to taste
6 cloves of garlic; chopped finely
4 mg of minced jalapenos (more for extra hot)
2 onions (medium sized); minced
1/2 c powdered chili
3 Tbsps mild powdered chili (pure red)
1 1/2 tsp coriander; ground
1 can of beer (12 oz)
6 c beef broth (stock or canned)
42 oz can of tomatoes (peeled, Italian); chopped with the liquid
1/2 tsp crumbled oregano
1/2 lb beef (chuck); ground coarsely
2 white tender (green parts) scallions; slice thinly


Brown cumin seeds using a dry and small skillet, constantly stirring over low heat for two minutes ’til fragrant. Grind using mortar pestle or use a mill.

Add ground pepper and salt on beef (brisket). Cook at medium high temperature in small batches until brown on all sides (about eight minutes), transferring the batches into a larger plate.

Place beef (brisket) on a larger pan adjusting to moderately higher temperature, add garlic, onions and jalapenos. Stir occasionally for about four minutes when it shall have softened.

Dash the 3 Tbsps mild powdered chili (pure red), coriander 1/2 the toasted cumin seeds and boil for another two minutes.

Using a bigger pot, place cooked beef (brisket) pouring the broth in (beef, stock or canned), beer, chopped tomatoes (with the liquid) and crumbled oregano. Increase temperature and allow to boil for three hours.

Pour in coarsely ground beef chuck, adding salt to taste and allow to cook ’til beef (brisket) is softand tender, with the soup stock, thickened. This should take another hour. When done, add scallions to garnish and it’s ready to be served.

Blue-Ribbon Chili (Dottie’s Winner) Recipe

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