| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Groundmeat, Chili |
6 |
Servings |
INGREDIENTS
| 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 |
| 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) |
INSTRUCTIONS
PHASE 1
PHASE 2
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: Because only the best will do”