Title: Dallas Chili
Categories: Chili Bean
Yield: 12 Servings
| 6 | lb | Beef brisket,coarse grind |
| 4 | tb | Red chile,hot,ground |
| 1 | tb | Red chile,mild,ground |
| 1/2 | tb | Chile caribe |
| 1 | ts | Cayenne pepper |
| 2 | tb | Oregano,dried,pref, Mexican |
| 8 | | Garlic cloves,crushed |
| 4 | | Bay leaves |
| 1 | ts | Gumbo file(ground sassafras) |
| 3 | tb | Cumin,ground |
| 3 | tb | Woodruff or |
| 2 | oz | Chocolate,unsweetened |
| 1 | ts | Paprika |
| 1 | tb | Salt |
| 1/3 | c | Bacon drippings |
| 2 | tb | Lemon juice |
| 2 | tb | Lime juice |
| 1 | tb | Dijon mustard |
| 2 | tb | Corn flour(masa harina) |
| 4 | cn | Beer(12oz ea) |
| 1 | tb | Worcestershire sauce |
| 1 | tb | Sugar |
| 1 | tb | Chicken fat(opt) |
| | | Hot pepper sauce,liquid(opt) |
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.~