Super Bowl Dallas Chili

Course : Chili
Serves: 6
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8 teaspoon Bacon drippings, if needed
3 pound Coarse ground beef brisket
2 tablespoons Ground red hot chili
1/2 tablespoons Ground mild red chili
1/4 tablespoons Chile caribe
1/2 teaspoon Cayenne pepper
1 tablespoons Corn flour (masa harina)
24 ounces Beer
1/2 tablespoons Worcestershire sauce
1/2 tablespoons Sugar
1/2 tablespoons Chicken fat (opt)
1/2 teaspoon Hot pepper sauce (opt)
1 tablespoons Oregano
4 cloves Garlic -- crushed
2 pieces Bay leaves
1/2 teaspoon Gumbo file
1 1/2 tablespoons Ground cumin
1 1/2 tablespoons Woodruff or
1 ounces Unsweetened chocolate
1/2 teaspoon Paprika
1/2 tablespoons Salt
1 tablespoons Lemon juice
1 tablespoons Lime juice
1/2 tablespoons Dijon mustard

Preparation / Directions:

PHASE 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.

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