Although the small cumin seed looks rather unassuming, its nutty peppery flavor packs a punch.
When it comes to adding a nutty and peppery flavor to chili and other Mexican and Tex-Mex dishes as well playing an important role in Indian and Middle Eastern cuisine where it is a key component of curry powder. Both whole and ground cumin are available year-round.
Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color. This is not surprising as both cumin and caraway, as well as parsley and dill, belong to the same plant family (Umbelliferae).
Tip: Cumin seeds and cumin powder should be kept in a tightly sealed glass container in a cool, dry and dark place.
This tasty chili with beef and sausage cooked in beer will have your family asking for more.
Beef and Sausage Chili
Copyright 2012, Christine’s Pantry. All rights reserved.
1 pound ground beef
1 pound ground pork sausage
1 (12 oz.) bottle beer (use or favorite beer)
2 (15.5 oz.) cans light red kidney beans, drained and rinsed
1 (14.5 oz.) can diced tomatoes
1 (10 oz.) can diced tomatoes and green chilies
1 (8 oz.) can tomato sauce
1 onion, chopped
3 tablespoons chili powder
1 tablespoons oregano
3/4 teaspoon cumin
1 tablespoon garlic, minced
salt and pepper, to taste
In large pot, over medium heat, add ground beef, ground pork sausage and 1/2 bottle beer, stir, cook until no longer pink. Add onions, garlic, salt and pepper, stir and cook for 2 minutes. Add remaining ingredients. Reduce heat, simmer for 30 minutes. Enjoy!