Dallas chili

12 servings

Ingredients

Quantity Ingredient
6 pounds Beef brisket,coarse grind
4 tablespoons Red chile,hot,ground
1 tablespoon Red chile,mild,ground
½ tablespoon Chile caribe
1 teaspoon Cayenne pepper
2 tablespoons Oregano,dried,pref, Mexican
8 Garlic cloves,crushed
4 Bay leaves
1 teaspoon Gumbo file(ground sassafras)
3 tablespoons Cumin,ground
3 tablespoons Woodruff or
2 ounces Chocolate,unsweetened
1 teaspoon Paprika
1 tablespoon Salt
⅓ cup Bacon drippings
2 tablespoons Lemon juice
2 tablespoons Lime juice
1 tablespoon Dijon mustard
2 tablespoons Corn flour(masa harina)
4 cans Beer(12oz ea)
1 tablespoon Worcestershire sauce
1 tablespoon Sugar
1 tablespoon Chicken fat(opt)
Hot pepper sauce,liquid(opt)

Directions

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.~

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