Dallas chili

12 servings

Ingredients

QuantityIngredient
6poundsBeef brisket,coarse grind
4tablespoonsRed chile,hot,ground
1tablespoonRed chile,mild,ground
½tablespoonChile caribe
1teaspoonCayenne pepper
2tablespoonsOregano,dried,pref, Mexican
8Garlic cloves,crushed
4Bay leaves
1teaspoonGumbo file(ground sassafras)
3tablespoonsCumin,ground
3tablespoonsWoodruff or
2ouncesChocolate,unsweetened
1teaspoonPaprika
1tablespoonSalt
cupBacon drippings
2tablespoonsLemon juice
2tablespoonsLime juice
1tablespoonDijon mustard
2tablespoonsCorn flour(masa harina)
4cansBeer(12oz ea)
1tablespoonWorcestershire sauce
1tablespoonSugar
1tablespoonChicken 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.~