Dallas Chili

6 lb brisket,coarse grind

4 T Red chile,hot,ground

1 T Red chile,mild,ground

1/2 T Chile caribe

1 t Cayenne pepper

2 T Oregano,dried,pref, Mexican

8 Garlic cloves,crushed

4 Bay leaves

1 t Gumbo file(ground sassafras)

3 T Cumin,ground

3 T Woodruff or

2 oz Chocolate,unsweetened

1 t Paprika

1 T Salt

1/3 c Bacon drippings

2 T Lemon juice

2 T Lime juice

1 T Dijon mustard

2 T Corn flour(masa harina)

4 cn Beer(12oz ea)

1 T Worcestershire sauce

1 T Sugar

1 T Chicken fat(opt)

Hot pepper sauce,liquid(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.~ 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.~