Dallas

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

--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)

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.