* Exported from MasterCook * DALLAS CHILI - SUPER BOWL 1994 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----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. - - - - - - - - - - - - - - - - - -