Instructions:

Dallas Chili

Yield: 12 servings

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
3 tablespoons Woodruff or 2 ounces unsweetened chocolate
1 teaspoon paprika
1 tablespoon salt
1/3 cup bacon drippings
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon Dijon mustard
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)

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.