Categories: Chili, Beans 
      Yield: 12 servings 
  
      6 lb Beef brisket,coarse grind           1 ts Paprika 
      4 tb Red chile,hot,ground                1 tb Salt 
      1 tb Red chile,mild,ground             1/3 c  Bacon drippings 
    1/2 tb Chile caribe                        2 tb Lemon juice 
      1 ts Cayenne pepper                      2 tb Lime juice 
      2 tb Oregano,dried,pref, Mexican         1 tb Dijon mustard 
      8    Garlic cloves,crushed               2 tb Corn flour(masa harina) 
      4    Bay leaves                          4 cn Beer(12oz ea) 
      1 ts Gumbo file(ground sassafras)        1 tb Worcestershire sauce 
      3 tb Cumin,ground                        1 tb Sugar 
      3 tb Woodruff or                         1 tb Chicken fat(opt) 
      2 oz Chocolate,unsweetened                    Hot pepper sauce,liquid(opt) 
  
  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 any lumps 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.~