Ingredients
- 8 bacon drippings
- 4 garlic (cloves crushed)
- 2 bay leaves
- 1 1/2 woodruff
- 1 pepper sauce (hot)
- 1/2 gumbo file
- 1/4 chile caribe
- 1,400 gr coarse beef brisket (ground)
- 700 ml beer
- 32 gr unsweetened chocolate
- 20 gr chili (ground red hot)
- 16 ml lime juice
- 16 ml lemon juice
- 9 gr cumin (ground)
- 8 gr corn flour
- 7 ml dijon mustard
- 7 ml worcestershire sauce
- 6 gr sugar
- 5 gr oregano
- 5 gr mild chili (ground red)
- 4 gr salt
- 4 gr chicken fat
- 1 gr cayenne pepper
- 1 gr paprika
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. 0. 354609929078.01 Carol and ED were over.