Dallas Chili - Super Bowl 1994 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
PHASE 1
8 tsp: Bacon drippings, if needed
3 lbs: Coarse ground beef brisket,
2 tbsp: Ground red hot chili,
1/2 tbsp: Ground mild red chili,
1/4 tbsp: Chile caribe,
1/2 tsp: Cayenne pepper,
1 tbsp: Oregano,
4: Garlic cloves, crushed
2: Bay leaves,
1/2 tsp: Gumbo file,
1 1/2 tbsp: Ground cumin,
PHASE 2
1 1/2 tbsp: Woodruff or,
1 ounce: Unsweetened chocolate,
1/2 tsp: Paprika,
1/2 tbsp: Salt,
1 tbsp: Lemon juice,
1 tbsp: Lime juice,
1/2 tbsp: Dijon mustard,
1 tbsp: Corn flour, masa harina
24 ounce: Beer,
1/2 tbsp: Worcestershire sauce,
1/2 tbsp: Sugar,
1/2 tbsp: Chicken fat, opt
Hot pepper sauce, opt
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.
Source from luhu.jp
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.
Source from luhu.jp