3 tablespoons Woodruff or 2 ounces unsweetened chocolate
1 tablespoon salt
1/3 cup bacon drippings
2 tablespoons lemon
2 tablespoons lime juice
1 tablespoon Dijon mustard
4 (12 ounce) cans beer
1 tablespoon Worcestershire sauce
tablespoon granulated sugar
1 tablespoon chicken fat (optional)
Combine the beef with the ground chile, 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 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