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| Los Venganza Del Almo Chili |
1 tblsp oregano
2 tblsp paprika
2 tblsp MSG (monosodium glutamate)
11 tblsp Gebhardt's Chili powder
4 tblsp cumin
4 tblsp beef bouillon (instant, crushed)
36 oz Old Milwaukee beer
2 lb pork, cubed (thick butterfly pork chops)
2 lb chuck beef, cut into cubes
6 lb ground rump
4 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 cup Wesson oil or kidney suet
1 tsp mole (powdered), also called mole poblano
1 tblsp sugar
2 tsp coriander seed (from Chinese parsley, cilantro)
1 tsp Louisiana Red Hot Sauce (Durkee's)
8 oz tomato sauce
1 tblsp Masa Harina flour
salt to taste
In a large pot, add paprika, oregano, MSG, chili powder,
cumin, beef
bouillon, beer and 2 cups water. Let simmer.
In a separate skillet, brown meat in 1 lb. or 1 1/2 lb.
batches with
Wesson oil or suet. Drain and add to simmering spices.
Continue until
all meat is done.
Saute chopped onion and garlic in 1 T. oil or suet. Add to
spices and
meat mixture. Add water as needed. Simmer 2 hours. Add mole,
sugar,
coriander seed, hot sauce and tomato sauce. Simmer 45 min.
Dissolve masa harina flour in warm water to form a paste. Add
to chili.
Add salt to taste. Simmer for 30 minutes. Add additional
Louisiana Hot
Sauce for hotter taste.
Makes 1 pot
Recipe by Bill
Pfeiffer 1982 World Champion Chili
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