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    Dallas Chili- Super Bowl 1994


    Source of Recipe


    the web

    List of Ingredients




    -----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)

    Recipe



    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.

 

 

 


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