Ingredients Jump to Instructions ↓

  1. 8 teaspoons Bacon drippings, if needed

  2. 3 pounds Coarse ground beef brisket

  3. 2 tablespoons Ground red hot chili

  4. tablespoon Ground mild red chili

  5. tablespoon Chile caribe

  6. teaspoon Cayenne pepper

  7. 1 1/2 tablespoon Woodruff or 1 ounce Unsweetened chocolate

  8. teaspoon Paprika

  9. tablespoon Salt

  10. 1 tablespoon Lemon juice

  11. 1 tablespoon Lime juice

  12. tablespoon Dijon mustard

  13. 1 tablespoon Oregano

  14. 4 Garlic cloves; crushed

  15. 2 Bay leaves

  16. teaspoon Gumbo file

  17. 1 1/2 tablespoon Ground cumin

  18. 1 tablespoon Corn flour (masa harina)

  19. 24 ounces Beer

  20. tablespoon Worcestershire sauce

  21. tablespoon Sugar

  22. tablespoon Chicken fat (opt)

  23. Hot pepper sauce (opt)

Instructions Jump to Ingredients ↑

  1. PHASE 1 PHASE 2 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.

  2. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

  3. PHASE 2: Stir in the remaining ingredients (including the chocolate, if used, and the optional chicken fat and liquid hot pepper sauce).

  4. 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.

  5. Heat was on high for 4 hours.

  6. /30/94 Carol and ED were over.


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