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Dallas Chili beef, chili, beans, chicken 6 lb beef brisket,coarse grind 4 tablespoon red chile,hot,ground 1 tablespoon red chile,mild,ground 1/2 tablespoon chile caribe 1 teaspoon cayenne pepper 2 tablespoon oregano,dried,pref, mexican 8 garlic cloves,crushed 4 bay leaves 1 teaspoon gumbo file(ground sassafras) 3 tablespoon cumin,ground 3 tablespoon woodruff or 2 oz chocolate,unsweetened 1 teaspoon paprika 1 tablespoon salt 1/3 cup bacon drippings 2 tablespoon lemon juice 2 tablespoon lime juice 1 tablespoon dijon mustard 2 tablespoon corn flour(masa harina) 4 can beer(12oz ea) 1 tablespoon worcestershire sauce 1 tablespoon sugar 1 tablespoon chicken fat(opt) 1 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.~ Yield: 12 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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