Title: Super bowl dallas chili
 Categories: Meats, Chili
      Yield: 6 Servings
 
MMMMM--------------------------PHASE 1-------------------------------
      8 ts Bacon drippings, if needed
      3 lb Coarse ground beef brisket
      2 tb Ground red hot chili
    1/2 tb Ground mild red chili
    1/4 tb Chile caribe
    1/2 ts Cayenne pepper
      1 tb Oregano
      4    Garlic cloves; crushed
      2    Bay leaves
    1/2 ts Gumbo file
  1 1/2 tb Ground cumin

MMMMM--------------------------PHASE 2-------------------------------
  1 1/2 tb Woodruff or
      1 oz Unsweetened chocolate
    1/2 ts Paprika
    1/2 tb Salt
      1 tb Lemon juice
      1 tb Lime juice
    1/2 tb Dijon mustard
      1 tb Corn flour (masa harina)
     24 oz Beer
    1/2 tb Worcestershire sauce
    1/2 tb Sugar
    1/2 tb 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 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.