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Dallas Chili - Super Bowl 1994 beef, chili, groundmeat, chicken ----PHASE 1---- 8 teaspoon bacon drippings, if needed 3 lb coarse ground beef brisket 2 tablespoon ground red hot chili 1/2 tablespoon ground mild red chili 1/4 tablespoon chile caribe 1/2 teaspoon cayenne pepper 1 tablespoon oregano 4 garlic cloves; crushed 2 bay leaves 1/2 teaspoon gumbo file 1 1/2 tablespoon ground cumin ----PHASE 2---- 1 1/2 tablespoon woodruff or 1 oz unsweetened chocolate 1/2 teaspoon paprika 1/2 tablespoon salt 1 tablespoon lemon juice 1 tablespoon lime juice 1/2 tablespoon dijon mustard 1 tablespoon corn flour (masa harina) 24 oz beer 1/2 tablespoon worcestershire sauce 1/2 tablespoon sugar 1/2 tablespoon chicken fat (opt) 1 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. Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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