Dallas Chili - Super Bowl 1994
- ----------------------------------PHASE 1----------------------------------
- 8 ts Bacon drippings, if needed
- 3 lb Coarse ground beef brisket
- 2 tb Ground red hot chili
- 1/2 tb Ground mild red chili
- 1/4 tb Chile caribe
- 1/2 ts Cayenne pepper
- 1 tb Oregano
- 4 Garlic cloves; crushed
- 2 Bay leaves
- 1/2 ts Gumbo file
- 1 1/2 tb Ground cumin
----------------------------------PHASE 2----------------------------------
1 1/2 tb Woodruff or
1 oz Unsweetened chocolate
1/2 ts Paprika
1/2 tb Salt
1 tb Lemon juice
1 tb Lime juice
1/2 tb Dijon mustard
1 tb Corn flour (masa harina)
24 oz Beer
1/2 tb Worcestershire sauce
1/2 tb Sugar
1/2 tb Chicken fat (opt)
Hot pepper sauce (opt)
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
C/P, all other ings. were added. Heat was on high for 4 hours. 01/30/94
Carol and ED were over.
1 1/2 tb Woodruff or
1 oz Unsweetened chocolate
1/2 ts Paprika
1/2 tb Salt
1 tb Lemon juice
1 tb Lime juice
1/2 tb Dijon mustard
1 tb Corn flour (masa harina)
24 oz Beer
1/2 tb Worcestershire sauce
1/2 tb Sugar
1/2 tb Chicken fat (opt)
Hot pepper sauce (opt)
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
C/P, all other ings. were added. Heat was on high for 4 hours. 01/30/94
Carol and ED were over.
