Dallas Chili - 55

Recipe Ingredients

6 lbs	2724g / 96oz	Beef brisket - coarse grind
4 tablespoons	60ml	Red chile - hot, ground
1 tablespoon	15ml	Red chile - mild, ground
1/2 tablespoon	7.5ml	Chile caribe
1 teaspoon	5ml	Cayenne pepper
2 tablespoons	30ml	Oregano - dried, pref, Mexican
8		Garlic cloves - crushed
4		Bay leaves
1 teaspoon	5ml	Gumbo file - (ground sassafras)
3 tablespoons	45ml	Cumin - ground
3 tablespoons	45ml	Woodruff or
2 oz	56g	Chocolate - unsweetened
1 teaspoon	5ml	Paprika
1 tablespoon	15ml	Salt
1/3 cup	78ml	Bacon drippings
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Lime juice
1 tablespoon	15ml	Dijon mustard
2 tablespoons	30ml	Corn flour - (masa harina)
4		Beer - (12oz ea)
1 tablespoon	15ml	Worcestershire sauce
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Chicken fat - (opt)
		Hot pepper sauce - liquid(opt)

Recipe 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.

Source:
Karen Ray

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.