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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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6 pounds beef brisket, coarse grind
4 tablespoons red chili,hot, ground
1 tablespoon red chili,mild, ground
½ tablespoon chile caribe
1 teaspoon cayenne pepper
2 tablespoons oregano,dried, Mexican prefered
8 garlic cloves, crushed
4 bay leaves
1 teaspoon gumbo file (ground sassafras)
3 tablespoons cumin, ground
3 tablespoons woodruff or 2 ounces chocolate, unsweetened
1 teaspoon paprika
1 tablespoon salt
⅓ cup bacon drippings
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon dijon mustard
2 tablespoons corn flour (masa harina)
4 12 ounce cans beer
1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 tablespoon chicken fat, optional
hot pepper sauce, optional
Combine the beef with the ground chili, 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.
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.