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Food stores and Latin American markets
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1.
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In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, till fragrant, about 2 min.
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Grind the cumin in a spice mill or possibly a mortar.
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2.
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Heat a large enameled cast-iron casserole.
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Season the brisket with salt and pepper.
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Working gin batches, add in the meat to the casserole and cook over moderately high heat till well browned all over, about 8 min.
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Transfer each batch to a large plate.
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3.
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Add in the garlic, jalapenos and onions to the casserole and cook over moderate heat, stirring occasionally, till softened, about 4 min.
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Add in the commercial chili pwdr and pure red chile pwdr, coriander and half of the grnd cumin and cook, stirring , for 2 min.
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4.
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Return the cooked brisket to the casserole and add in the beef stock, beer, tomatoes and their liquid, and the oregano.
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Bring to a boil over moderately high heat, then lower the heat and simmer gently, stirring occasionally, for 3 hrs.
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Stir in the grnd chuck, season with salt and cook till the brisket is very tender and the sauce is thickened, about 1 hour longer.
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Stir in the remaining cumin and simmer for 15 min.
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Garnish with the scallions and serve.
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Note: Rather than the commercial chili, you can use Reno Red Chili Mix,
