Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Mad Dog Chili

Servings: 24 to 28

12 pounds beef brisket
½ to 1 cup bacon drippings
about 3 to 4 12 ounce bottles of beer
8 tablespoons chili powder
10 tablespoons ground cumin
10 tablespoons dried oregano
6 tablespoons woodruff (see note)
3 tablespoons lime juice
4 tablespoons lemon juice
2 tablespoons sugar
4 tablespoons salt
1 tablespoon cayenne, or to taste
2 tablespoons Dijon-style mustard
2 tablespoons chicken fat, optional
1 teaspoon hot chili sauce
1 tablespoon paprika
12 garlic cloves, finely chopped
1 tablespoon garlic powder
8 bay leaves
2 tablespoons Worcestershire sauce
3 tablespoons gumbo file
2 4 ounce jars chopped roasted sweet red pepper (pimento)
1 teaspoon crushed red pepper, or to taste
2 tablespoons masa harina or unbleached white flour

Trim fat from beef and cut into 1 inch cubes. In large Dutch oven (at least 8-quart), brown beef in bacon drippings in batches, adding more bacon drippings as needed. Return beef to pot and turn down to simmer. Add enough beer to cover beef by about 1 inch. Add remaining ingredients. Simmer, covered, over low heat 8 to 12 hours until meat is tender and falling apart. Remove bay leaves. Can be frozen in small containers and thawed for use as needed.

Woodruff can be found in stores selling beer and wine making ingredients.

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