Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------PHASE 1-------------------------------
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

--------------------------PHASE 2-------------------------------
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)

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.

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