Title: Dallas Chili
Categories: Chili
Yield: 12 Servings

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)

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.~