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Dallas chili - super bowl 1994

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Categories: Chili, Herbs & Spices, Meats
Yield: 6
Rating: no rating.
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Ingredients:
PHASE 1
8 tspBacon drippings, if needed
3 lbsCoarse ground beef brisket
2 tbspGround red hot chili
1/2 tbspGround mild red chili
1/4 tbspChile caribe
1/2 tspCayenne pepper
1 tbspOregano
4 Garlic cloves, crushed
2 Bay leaves
1/2 tspGumbo file
1 1/2 tbspGround cumin
PHASE 2
1 1/2 tbspWoodruff or
1 ozUnsweetened chocolate
1/2 tspPaprika
1/2 tbspSalt
1 tbspLemon juice
1 tbspLime juice
1/2 tbspDijon mustard
1 tbspCorn flour (masa harina)
24 ozBeer
1/2 tbspWorcestershire sauce
1/2 tbspSugar
1/2 tbspChicken fat (opt)
Hot pepper sauce (opt)
Procedures:
1Phase 1: combine the beef with the ground chile, caribe, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin, woodruff (if used), paprika, and salt.
2Heat the bacon drippings in a large heavy pot over medium heat.
3Add the meat-and-spice mixture to the pot.
4Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
5Phase 2: stir in the remaining ingredients (including the chocolate, if used, and the optional chicken fat and liquid hot pepper sauce).
6Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours.
7Taste and adjust seasonings.
8Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed.
9Skim off fat before serving.
10This is the first time i tried this.
11Phase 1 was browned in a dutch oven.
12Placed in a c/p, all other ings.
13Were added.
14Heat was on high for 4 hours.
1501/30/94 carol and ed were over.
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