Name: Dallas Chili - Super Bowl 1994
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)

I am persuaded that one great cause of the darkness and uncomfortable feelings of many well-meaning people in the matter of religion, is their habit of confounding, and not distinguishing, justification and sanctification. It can never be too strongly impressed on our minds that they are two separate things. No doubt they cannot be divided, and everyone that is a partaker of either is a partaker of both. But never, never ought they to be confounded, and never ought the distinction between them to be forgotten.

J.C. Ryle

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

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