Super bowl dallas chili
Yield: 6 Servings MMM
Ingredients:
- 8 ts Bacon drippings if needed
- 3 lb Coarse ground beef brisket
- 2 tb Ground red hot chili
- 1/2 tb Ground mild red chili
- 1/4 tb Chile caribe
- 1/2 ts Cayenne pepper
- 1 tb Oregano
- 4 Garlic cloves; crushed
- 2 Bay leaves
- 1/2 ts Gumbo file
- 1 1/2 tb Ground cumin MMMMM--------------------------PHASE 2-------------------------------
- 1 1/2 tb Woodruff or
- 1 oz Unsweetened chocolate
- 1/2 ts Paprika
- 1/2 tb Salt
- 1 tb Lemon juice
- 1 tb Lime juice
- 1/2 tb Dijon mustard
- 1 tb Corn flour (masa harina)
- 24 oz Beer
- 1/2 tb Worcestershire sauce
- 1/2 tb Sugar
- 1/2 tb Chicken fat (opt)
Instructions:
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.
