Yield: 12 servings
| Measure | 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 \N | Garlic cloves,crushed |
| 4 \N | 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) |
| \N \N | 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.~