Title: Dallas Chili Super Bowl 1994
Categories: Meat Chili
Yield: 6 Servings
| PHASE 1 |
| 8 | ts | Bacon drippings, if needed |
| 3 | lb | Coarse ground beef brisket |
| 2 | tb | Ground red hot chili |
| 1/2 | tb | Ground mild red chili |
| 1/4 | tb | Chile caribe |
| 1/2 | ts | Cayenne pepper |
| 1 | tb | Oregano |
| 4 | | Garlic cloves; crushed |
| 2 | | Bay leaves |
| 1/2 | ts | Gumbo file |
| 1 1/2 | tb | Ground cumin |
| PHASE 2 |
| 1 1/2 | tb | Woodruff or |
| 1 | oz | Unsweetened chocolate |
| 1/2 | ts | Paprika |
| 1/2 | tb | Salt |
| 1 | tb | Lemon juice |
| 1 | tb | Lime juice |
| 1/2 | tb | Dijon mustard |
| 1 | tb | Corn flour (masa harina) |
| 24 | oz | Beer |
| 1/2 | tb | Worcestershire sauce |
| 1/2 | tb | Sugar |
| 1/2 | tb | Chicken fat (opt) |
| | | Hot pepper sauce (opt) |
PHASE 1: Combine the beef with the ground chile, caribe, cayenne pepper,
oregano, garlic, bay leaves, gumbo file, cumin, woodruff (if used),
paprika, and salt. 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.
PHASE 2: 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. Simmer, uncovered, for 10 hours longer, adding more beer
or water and stirring as needed. Skim off fat before serving. This is the
first time I tried this. Phase 1 was browned in a Dutch oven. Placed in a
C/P, all other ings. were added. Heat was on high for 4 hours. 01/30/94
Carol and ED were over.