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.~