Dallas Chili

  1. 6 pounds beef brisket, coarse grind
  2. 4 tablespoons ground hot red chile
  3. 1 tablespoon ground mild red chile
  4. 1/2 tablespoon chile Caribe
  5. 1 teaspoon cayenne pepper
  6. 2 tablespoons dried Mexican oregano
  7. 8 garlic cloves, crushed
  8. 4 bay leaves
  9. 1 teaspoon gumbo file (ground sassafras)
  10. 3 tablespoons ground cumin
  11. 1 teaspoon paprika
  12. 1 tablespoon salt
  13. 2 tablespoons Masa Harina
  14. 4 (12 ounce) cans beer
  15. 1 tablespoon Worcestershire sauce
  16. 1 tablespoon granulated sugar
  17. 1 tablespoon chicken fat (optional)
  18. Hot pepper sauce (optional)
  19. 1/3 cup bacon drippings
  20. 2 tablespoons lemon juice
  21. 2 tablespoons lime juice
  22. 1 tablespoon Dijon mustard
  23. 3 tablespoons Woodruff or 2 ounces unsweetened chocolate
  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 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.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases