—–PHASE 1—– 8 ts Bacon drippings, if needed
3 lb Coarse ground beef brisket
2 tb Ground red hot chili
1/2 tb Ground mild red chili
1/4 tb Chile caribe
1/2 ts Cayenne pepper
1 tb Oregano
4 Garlic cloves — crushed
2 Bay leaves
1/2 ts Gumbo file
1 1/2 tb Ground cumin
—–PHASE 2—– 1 1/2 tb Woodruff or
1 oz Unsweetened chocolate
1/2 ts Paprika
1/2 tb Salt
1 tb Lemon juice
1 tb Lime juice
1/2 tb Dijon mustard
1 tb Corn flour (masa harina)
24 oz Beer
1/2 tb Worcestershire sauce
1/2 tb Sugar
1/2 tb Chicken fat (opt)
Hot pepper sauce (opt)
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.