While browsing through a local used book store I came across a cookbook titled Simply Creole Cajun by Floyd J. Babineaux (Cookbook Publishers, Inc. 1986). The lucky find was signed and inscribed by the author and it contains many wonderful recipes. Chili might not seem like a Cajun dish but I assure you that it is eaten all over Louisiana, and this recipe might just change your mind about its origin.
CHILI MADNESS
(Original bowl of blessedness)
Whenever I meet someone who does not consider chili a favorite dish, then I've usually found some one who has never tasted good chili. No other food has inspired the passionate following that this dish has. Chili lovers come from every walk of life. This recipe is straight from the Cajun and a very proud chef who modestly claims it is the world's greatest. It is unusual, containing no onions (you may add onions, if you care to), but instead ingredients like gumbo file and chicken fat not ordinarily associated with Chili. Try it sometime, when you are in an exotic mood.
This brew simmers for a total of 12 hours so as the Cajuns say, “You be sure and have plenty of cold beer on hand. First off, before anything, open yourself, a few beers. Now you know you can start. Good luck Neg!
6 lb. beef brisket, coarse chili grind 4 ground hot red chili
1 Tbsp. ground mild red chili 1 tsp. cayenne pepper (Rex is the best)
2 Tbsp. dried oregano (preferably Mexican) 8 medium cloves garlic, crushed.
4 bay leaves, crushed 1 tsp. gumbo fillet (ground sassafras)
3 Tbsps. ground cumin 3 Tbsps woodruff or 2 oz., unsweet chocolate
1 tsp. paprika (you can add more to make 1 Tbsp. salt or salt to taste
chili a darker red)
1/3 c. bacon drippings 2 Tbsp. lemon juice
2 Tbsp. lime juice 1 Tbsp. Dijon mustard.
2 Tbsp. Masa Harina (corn flower). 4 (12 oz.) cans beer
1 Tbsp. Worcestershire sauce 1 Tbsp. sugar
1 Tbsp. chicken fat Liquid hot pepper sauce (Tabasco a must)
Okay Neg, time for another beer and get the pot out and call the friends.
Combine the beef with the ground chili, carib, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin, woodruff, 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 brown. Stir in the remaining ingredients (including the chocolate), if used, and the chicken fat and liquid hot pepper sauce. Bring to a boil, then lower the heat and simmer, uncovered for two hours. Taste and adjust seasonings. (Add onions, if you like. I do.) Simmer uncovered 10 hours or longer, adding more beer or water and stirring as need. Skim off fat before serving.
Cajun tips: brown meat to gray-looking before adding any spices. You can also add a can of Ro-Tel tomatoes. Talk about good!!