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| Bill Pfeiffer's "Los Venganza Del Almo" Chili Recipe |
Category: Other / Chili
Rating:
N/A
Servings: 25
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Ingredients
1 tablespoon oregano
2 tablespoon paprika
2 tablespoon msg (monosodium glutamate)
11 tablespoon gebhardt's chili powder
4 tablespoon cumin
4 tablespoon beef bouillon (instant, crushed)
36 oz old milwaukee beer
2 lb pork, cubed (thick butterfly pork c; hops)
2 lb chuck beef, cut into cubes
6 lb ground rump
4 large onions, finely chopped
10 centiliter garlic, finely chopped
1/2 cup wesson oil or kidney suet
1 teaspoon mole (powdered), also called mole p; oblano
1 tablespoon sugar
2 teaspoon coriander seed (from chinese parsle; y, cilantro)
1 teaspoon louisiana red hot sauce (durkee's)
8 oz tomato sauce
1 tablespoon masa harina flour
1 salt to taste
Cooking Directions:
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.
chili
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