Super Bowl Dallas Chili

      Yield: 6 Servings

  PHASE  ==========================

      8 t  bacon drippings,if needed

      3 lb beef brisket,Coarse Ground

      2 T  red hot chili,Ground

    1/2 T  mild red chili,Ground

    1/4 T  chile caribe

    1/2 t  cayenne pepper

      1 T  oregano

      4    garlic cloves,crushed

      2    bay leaves

    1/2 t  gumbo file

  1 1/2 T  cumin,Ground

  PHASE  ==========================

  1 1/2 T  woodruff or

      1 oz unsweetened chocolate

    1/2 t  paprika

    1/2 T  salt

      1 T  lemon juice

      1 T  lime juice

    1/2 T  dijon mustard

      1 T  corn flour (masa harina)

     24 oz beer

    1/2 T  worcestershire sauce

    1/2 T  sugar

    1/2 T  chicken fat (opt)

      1    hot pepper sauce (opt)

Step 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.

Step 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