Ingredients
6 lb beef brisket,coarse grind
4 tablespoon red chile,hot,ground
1 tablespoon red chile,mild,ground
1/2 tablespoon chile caribe
1 teaspoon cayenne pepper
2 tablespoon oregano,dried,pref, mexican
8 garlic cloves,crushed
4 bay leaves
1 teaspoon gumbo file(ground sassafras)
3 tablespoon cumin,ground
3 tablespoon woodruff or
2 oz chocolate,unsweetened
1 teaspoon paprika
1 tablespoon salt
1/3 cup bacon drippings
2 tablespoon lemon juice
2 tablespoon lime juice
1 tablespoon dijon mustard
2 tablespoon corn flour(masa harina)
4 can beer(12oz ea)
1 tablespoon worcestershire sauce
1 tablespoon sugar
1 tablespoon chicken fat(opt)
1 hot pepper sauce,liquid(opt)
Cooking Directions:
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.~
chili
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