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| RECIPE FOR DALLAS CHILI |
Title: Dallas Chili Category: Chili Serves: 12
Ingredients:
| 6.00 | lb | Beef brisket,coarse grind | | 4.00 | T | Red chile,hot,ground | | 1.00 | T | Red chile,mild,ground | | 0.50 | T | Chile caribe | | 1.00 | t | Cayenne pepper | | 2.00 | T | Oregano,dried,pref, Mexican | | 8.00 | | Garlic cloves,crushed | | 4.00 | | Bay leaves | | 1.00 | t | Gumbo file(ground sassafras) | | 3.00 | T | Cumin,ground | | 3.00 | T | Woodruff or | | 2.00 | oz | Chocolate,unsweetened | | 1.00 | t | Paprika | | 1.00 | T | Salt | | 0.33 | c | Bacon drippings | | 2.00 | T | Lemon juice | | 2.00 | T | Lime juice | | 1.00 | T | Dijon mustard | | 2.00 | T | Corn flour(masa harina) | | 4.00 | cn | Beer(12oz ea) | | 1.00 | T | Worcestershire sauce | | 1.00 | T | Sugar | | 1.00 | T | 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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