Dallas Chili

• 8 teaspoons bacon drippings if needed
• 3 pounds beef brisket coarse ground
• 2 tablespoons red pepper flakes
• 1/2 tablespoon red chili peppers mild, ground
• 1/4 tablespoon chile caribe
• 1/2 teaspoon cayenne pepper
• 1 tablespoon oregano
• 4 cloves garlic crushed
• 2 each bay leaves
• 1/2 teaspoon gumbo file powder
• 1 1/2 tablespoons cumin ground
• 1 1/2 tablespoons woodruff
• 1/2 teaspoon paprika
• 1/2 tablespoon salt
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 1/2 tablespoon dijon mustard
• 1 tablespoon cornstarch
• 24 ounces beer
• 1/2 tablespoon worcestershire sauce
• 1/2 tablespoon sugar
• 1/2 tablespoon schmaltz (chicken fat) optional
• 1 x red hot pepper sauce optional

1. PHASE 1:
2. Combine the beef with the ground chile, caribe, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin, woodruff, paprika, and salt.
3. Heat the bacon drippings in a large heavy pot over medium heat.
4. Add the meat-and-spice mixture to the pot.
5. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
6. PHASE 2:
7. Stir in the remaining ingredients (including the optional chicken fat and liquid hot pepper sauce).
8. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours.
9. Taste and adjust seasonings.
10. Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed.
11. Skim off fat before serving.
12. This is the first time I tried this.
13. Phase 1 was browned in a Dutch oven.
14. Placed in a C/P, all other ings.
15. were added.
16. Heat was on high for 4 hours.

bacon, beef brisket coarse, red pepper, red chili peppers, chile caribe, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin ground, woodruff, paprika, salt, lemon juice, lime juice, dijon mustard, cornstarch, beer, worcestershire sauce, sugar, chicken, red hot pepper sauce optional

Taken from recipeland.com/recipe/v/dallas-chili-44967 (may not work)