Dallas Chili

      Yield: 12 Servings

      6 lb beef brisket,coarse grind

      4 T  red chile,hot,ground

      1 T  red chile,mild,ground

    1/2 T  chile caribe

      1 t  cayenne pepper

      2 T  oregano,dried,pref, mexican

      8    garlic cloves,crushed

      4    bay leaves

      1 t  gumbo file(ground sassafras)

      3 T  cumin,ground

      3 T  woodruff or

      2 oz chocolate,unsweetened

      1 t  paprika

      1 T  salt

    1/3 c  bacon drippings

      2 T  lemon juice

      2 T  lime juice

      1 T  dijon mustard

      2 T  corn flour(masa harina)

      4 cn beer(12oz ea)

      1 T  worcestershire sauce

      1 T  sugar

      1 T  chicken fat(opt)

      1    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.