dallas chili

Directions

1. 1

   Dallas Chili Yield: 12 servings 6 pounds beef brisket, coarse grind 4 tablespoons ground hot red chile 1 tablespoon ground mild red chile 1/

2. 2

   Heat the bacon drippings in a large heavy pot over medium heat

3. 3

   Add the meat and spice mixture to the pot

4. 4

   Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned

5. 5

   Stir in the remaining ingredients (including the chocolate, if used) and the optional chicken fat and hot pepper sauce

6. 6

   Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours

7. 7

   Taste and adjust seasonings

8. 8

   Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed