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| Dallas Chili - Super Bowl 1994 Recipe |
Category: Other / Chili
Rating:
N/A
Servings: 6
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Ingredients
----PHASE 1----
8 teaspoon bacon drippings, if needed
3 lb coarse ground beef brisket
2 tablespoon ground red hot chili
1/2 tablespoon ground mild red chili
1/4 tablespoon chile caribe
1/2 teaspoon cayenne pepper
1 tablespoon oregano
4 garlic cloves; crushed
2 bay leaves
1/2 teaspoon gumbo file
1 1/2 tablespoon ground cumin
----PHASE 2----
1 1/2 tablespoon woodruff or
1 oz unsweetened chocolate
1/2 teaspoon paprika
1/2 tablespoon salt
1 tablespoon lemon juice
1 tablespoon lime juice
1/2 tablespoon dijon mustard
1 tablespoon corn flour (masa harina)
24 oz beer
1/2 tablespoon worcestershire sauce
1/2 tablespoon sugar
1/2 tablespoon chicken fat (opt)
1 hot pepper sauce (opt)
Cooking Directions:
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.
chili
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