- 6 pounds beef brisket, coarse grind
- 4 tablespoons ground hot red chile
- 1 tablespoon ground mild red chile
- 1/2 tablespoon chile Caribe
- 1 teaspoon cayenne pepper
- 2 tablespoons dried Mexican oregano
- 8 garlic cloves, crushed
- 4 bay leaves
- 1 teaspoon gumbo file (ground sassafras)
- 3 tablespoons ground cumin
- 1 teaspoon paprika
- 1 tablespoon salt
- 2 tablespoons Masa Harina
- 4 (12 ounce) cans beer
- 1 tablespoon Worcestershire sauce
- 1 tablespoon granulated sugar
- 1 tablespoon chicken fat (optional)
- Hot pepper sauce (optional)
- 1/3 cup bacon drippings
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 tablespoon Dijon mustard
- 3 tablespoons Woodruff or 2 ounces unsweetened chocolate
- 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.
- 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.
- Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed. Skim off fat before serving.