Dallas chili

Yield: 12 servings

Ingredients:

6 lb Beef brisket coarse grind 1 ts Paprika
4 tb Red chile hot ground 1 tb Salt
1 tb Red chile mild ground 1/3 c Bacon drippings
1/2 tb Chile caribe 2 tb Lemon juice
1 ts Cayenne pepper 2 tb Lime juice
2 tb Oregano dried pref Mexican 1 tb Dijon mustard
8 Garlic cloves crushed 2 tb Corn flour(masa harina)
4 Bay leaves 4 cn Beer(12oz ea)
1 ts Gumbo file(ground sassafras) 1 tb Worcestershire sauce
3 tb Cumin ground 1 tb Sugar
3 tb Woodruff or 1 tb Chicken fat(opt)
2 oz Chocolate

Instructions:

unsweetened Hot pepper sauce liquid(opt) 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.~