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  Recipe Home » Soups » Dallas Chili
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  Dallas Chili
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 314
Ingredients:
6 lb Beef brisket,coarse grind
4 tbsp Red chile,hot,ground
1 tbsp Red chile,mild,ground
1/2 tbsp Chile caribe
1 tsp Cayenne pepper
2 tbsp Oregano,dried,pref, Mexican
8 Garlic cloves,crushed
4 Bay leaves
1 tsp Gumbo file(ground sassafras)
3 tbsp Cumin,ground
3 tbsp Woodruff or
2 oz Chocolate,unsweetened
1 tsp Paprika
1 tbsp Salt
1/3 cup Bacon drippings
2 tbsp Lemon juice
2 tbsp Lime juice
1 tbsp Dijon mustard
2 tbsp Corn flour(masa harina)
4 can Beer(12oz ea)
1 tbsp Worcestershire sauce
1 tbsp Sugar
1 tbsp Chicken fat(opt)
Hot pepper sauce,liquid(opt)
Instructions:
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.~
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