Dallas Chili
Ingredients| 6 lb beef brisket,coarse grind 4 tbsp red chile,hot,ground 1 tbsp red chile,mild,ground 1/2 tbsp chile caribe 1 tsp cayenne pepper 2 tbsp oregano,dried,pref, mexican 8 garlic cloves,crushed 4 bay leaves 1 tsp gumbo file(ground sassafras) 3 tbsp cumin,ground 3 tbsp woodruff or 2 oz chocolate,unsweetened 1 tsp paprika 1 tbsp salt 1/3 cup bacon drippings 2 tbsp lemon juice 2 tbsp lime juice 1 tbsp dijon mustard 2 tbsp corn flour(masa harina) 4 can beer(12oz ea) 1 tbsp worcestershire sauce 1 tbsp sugar 1 tbsp chicken fat(opt) 1 hot pepper sauce,liquid(opt) |
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1. Combine the beef with the ground chile, caribe, cayenne pepper,
oregano, garlic, bay leaves, gumbo file, cumin, woodruff(if used),
paprika, and salt.~ 2. Heat the bacon drippings in a large heavy pot
over medium heat. Add the meat-and-spice mixture to the pot. Break up
any lumps with a fork and cook, stirring occasionally, until the meat
is evenly browned.~ 3. Stir in the remaining ingredients(including
the chocolate, if used, and the optional chicken fat and liquid hot
pepper sauce). Bring to a boil, then lower the heat and simmer,
uncovered, for 2 hours. Taste and adjust seasonings.~ 4. Simmer,
uncovered, for 10 hours longer, adding more beer or water and
stirring as needed. Skim off fat before serving.~
Servings:
12
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