Yield: 6 Servings
|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|
|4 \N||Garlic cloves; crushed|
|2 \N||Bay leaves|
|½ teaspoon||Gumbo file|
|1½ tablespoon||Ground cumin|
|1½ tablespoon||Woodruff or|
|1 ounce||Unsweetened chocolate|
|1 tablespoon||Lemon juice|
|1 tablespoon||Lime juice|
|½ tablespoon||Dijon mustard|
|1 tablespoon||Corn flour (masa harina)|
|½ tablespoon||Worcestershire sauce|
|½ tablespoon||Chicken fat (opt)|
|\N \N||Hot pepper sauce (opt)|
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.