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Super Bowl Dallas Chili



Yield: 6 Servings

PHASE ==========================
8 t bacon drippings,if needed
3 lb beef brisket,Coarse Ground
2 T red hot chili,Ground
1/2 T mild red chili,Ground
1/4 T chile caribe
1/2 t cayenne pepper
1 T oregano
4 garlic cloves,crushed
2 bay leaves
1/2 t gumbo file
1 1/2 T cumin,Ground
PHASE ==========================
1 1/2 T woodruff or
1 oz unsweetened chocolate
1/2 t paprika
1/2 T salt
1 T lemon juice
1 T lime juice
1/2 T dijon mustard
1 T corn flour (masa harina)
24 oz beer
1/2 T worcestershire sauce
1/2 T sugar
1/2 T chicken fat (opt)
1 hot pepper sauce (opt)


Step 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.
Step 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.













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