Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 8 teaspoons | Bacon drippings, if needed |
| 3 pounds | Coarse ground beef brisket |
| 2 tablespoons | Ground red hot chili |
| ½ tablespoon | Ground mild red chili |
| ¼ tablespoon | Chile caribe |
| ½ teaspoon | Cayenne pepper |
| 1½ tablespoon | Woodruff or |
| 1 ounce | Unsweetened chocolate |
| ½ teaspoon | Paprika |
| ½ tablespoon | Salt |
| 1 tablespoon | Lemon juice |
| 1 tablespoon | Lime juice |
| ½ tablespoon | Dijon mustard |
| 1 tablespoon | Oregano |
| 4 \N | Garlic cloves; crushed |
| 2 \N | Bay leaves |
| ½ teaspoon | Gumbo file |
| 1½ tablespoon | Ground cumin |
| 1 tablespoon | Corn flour (masa harina) |
| 24 ounces | Beer |
| ½ tablespoon | Worcestershire sauce |
| ½ tablespoon | Sugar |
| ½ tablespoon | Chicken fat (opt) |
| \N \N | Hot pepper sauce (opt) |
PHASE 1
PHASE 2
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.