Ingredients
| 6 lbs. | beef brisket, coarsely ground | | 4 tbsp. | ground red chile | | 1 tbsp. | ground red chile | | 1/2 tbsp. | chile caribe | | 1 tsp. | cayenne pepper | | 2 tbsp. | oregano | | 8 cloves | garlic, crushed | | 4 | bay leaves | | 1 tsp. | gumbo file (ground sassafras) | | 3 tbsp. | ground cumin | | 3 tbsp. | Woodruff or | | 2 oz. | unsweetened chocolate | | 1 tbsp. | salt | | 1/3 cup | bacon drippings | | 2 tbsp. | lemon juice | | 2 tbsp. | lime juice | | 1 tbsp. | dijon mustard | | 2 tbsp. | corn flour (masa harina) | | 4 cans (12 oz. each) | beer | | 1 tbsp. | worcestershire sauce | | 1 tbsp. | sugar | | 1 tbsp. | Chicken fat (optional) | | 1 tsp. | paprika | | Hot pepper sauce (optional) |
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Instructions
1. Combine the beef with the ground chile, caribe, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin, woodruff(if used), paprika, and salt.
2. Heat the bacon drippings in a large heavy pot over medium heat. Add the meat-and-spice mixture to the pot. Break up anylumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
3. 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.
4. Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed. Skim off fat before serving.
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