Dallas Chili – Super Bowl 1994
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Chili, Groundmeat | 6 | Servings |
INGREDIENTS
| 8 | t | Bacon drippings, if needed |
| 3 | lb | Coarse ground beef brisket |
| 2 | T | Ground red hot chili |
| 1/2 | T | Ground mild red chili |
| 1/4 | T | Chile caribe |
| 1/2 | t | Cayenne pepper |
| 1 | T | Oregano |
| 4 | Garlic cloves, crushed | |
| 2 | Bay leaves | |
| 1/2 | t | Gumbo file |
| 1 1/2 | T | Ground cumin |
| 1 1/2 | T | Woodruff or |
| 1 | oz | Unsweetened chocolate |
| 1/2 | t | Paprika |
| 1/2 | T | Salt |
| 1 | T | Lemon juice |
| 1 | T | Lime juice |
| 1/2 | T | Dijon mustard |
| 1 | T | Corn flour, masa harina |
| 24 | oz | Beer |
| 1/2 | T | Worcestershire sauce |
| 1/2 | T | Sugar |
| 1/2 | T | Chicken fat, opt |
| Hot pepper sauce, opt |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 546
Calories From Fat: 331
Total Fat: 36.8g
Cholesterol: 122.5mg
Sodium: 3413.9mg
Potassium: 826.2mg
Carbohydrates: 10.8g
Fiber: 1.5g
Sugar: 1.5g
Protein: 35.2g