Recipe - Dallas Chili - Super Bowl 1994

PHASE 1
8 teaspoon Bacon drippings, if needed
3 pound Coarse ground beef brisket
2 tablespoon Ground red hot chili
One half tablespoon Ground mild red chili
One fourth tablespoon Chile caribe
One half teaspoon Cayenne pepper
1 tablespoon Oregano
4 Garlic cloves; crushed
2 Bay leaves
One half teaspoon Gumbo file
1 One half tablespoon Ground cumin

PHASE 2
1 One half tablespoon Woodruff or
1 ounce Unsweetened chocolate
One half teaspoon Paprika
One half tablespoon Salt
1 tablespoon Lemon juice
1 tablespoon Lime juice
One half tablespoon Dijon mustard
1 tablespoon Corn flour (masa harina)
24 ounce Beer
One half tablespoon Worcestershire sauce
One half tablespoon Sugar
One half tablespoon 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 meatandspice 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini