Super bowl dallas chili

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
1 tablespoon Oregano
4 Garlic cloves; crushed
2 Bay leaves
½ teaspoon Gumbo file
1½ tablespoon Ground cumin
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 Corn flour (masa harina)
24 ounces Beer
½ tablespoon Worcestershire sauce
½ tablespoon Sugar
½ tablespoon Chicken fat (opt)
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.

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