Dallas Chili - Super Bowl 1994

Recipe Ingredients

		Phase 1
8 teaspoons	40ml	Bacon drippings - if needed
3 lbs	1362g / 48oz	Coarse ground beef brisket
2 tablespoons	30ml	Ground red hot chili
1/2 tablespoon	7.5ml	Ground mild red chili
1/4 tablespoon	3.8ml	Chile caribe
1/2 teaspoon	2.5ml	Cayenne pepper
1 tablespoon	15ml	Oregano
4		Garlic cloves - crushed
2		Bay leaves
1/2 teaspoon	2.5ml	Gumbo file
1 1/2 tablespoons	22ml	Ground cumin
		Phase 2
1 1/2 tablespoons	22ml	Woodruff or
1 oz	28g	Unsweetened chocolate
1/2 teaspoon	2.5ml	Paprika
1/2 tablespoon	7.5ml	Salt
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Lime juice
1/2 tablespoon	7.5ml	Dijon mustard
1 tablespoon	15ml	Corn flour - (masa harina)
24 oz	681g	Beer
1/2 tablespoon	7.5ml	Worcestershire sauce
1/2 tablespoon	7.5ml	Sugar
1/2 tablespoon	7.5ml	Chicken fat - (opt)
		Hot pepper sauce - (opt)

Recipe Instructions

PHASE 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.

PHASE 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.

This is the first time I tried this. Phase 1 was browned in a Dutch oven. Placed in a crockpot, all other ingredients. were added. Heat was on high for 4 hours.

Source:
Karen Ray

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