How To make Dallas Chili

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