Dallas Chili

• 6 pounds beef brisket coarse grind
• 4 tablespoons red hot chili pepper, dried hot, ground
• 1 tablespoon red hot chili pepper, dried mild, ground
• 1/2 tablespoon chile caribe
• 1 teaspoon cayenne pepper
• 2 tablespoons oregano dried
• 8 cloves garlic crushed
• 4 each bay leaves
• 1 teaspoon gumbo file powder sassafras
• 3 tablespoons cumin ground
• 2 oz chocolate unsweetened or 3 T woodruff
• 1 teaspoon paprika
• 1 tablespoon salt
• 13 cup bacon drippings
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 1 tablespoon dijon mustard
• 2 tablespoons cornstarch (masa harina)
• 48 ounces beer (4 cans)
• 1 tablespoon worcestershire sauce
• 1 tablespoon sugar
• 1 tablespoon schmaltz (chicken fat) optional
• 1 x red hot pepper sauce liquid , optional

1. Combine the beef with the ground chile, caribe, cayenne, woodruff (if used), paprika, and salt.
2. Heat the bacon drippings in a large heavy pot over medium heat.
3. Add the meat-and-spice mixture to the pot.
4. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
5. Stir in the remaining ingredients(including the chocolate, if used, and the optional chicken fat and liquid hot pepper sauce).
6. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours.
7. Taste and adjust seasonings.
8. Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed.
9. Skim off fat before serving.

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

Taken from recipeland.com/recipe/v/dallas-chili-35584 (may not work)