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