Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Oregano |
| 2 tablespoons | Paprika |
| 2 tablespoons | MSG (monosodium glutamate) |
| 9 tablespoons | Chili powder, light |
| 4 tablespoons | Cumin |
| 4 tablespoons | Beef bouillon |
| (instant, crushed) | |
| 24 ounces | Old Milwaukee beer |
| 2 cups | Water |
| 4 pounds | Extra lean chuck, |
| Chili grind | |
| 2 pounds | Extra lean pork, |
| Chili grind | |
| 1 pounds | Extra lean chuck, |
| Cut into 1/4" cubes | |
| 2 | Large onions, finely chopped |
| 10 | Cloves garlic, |
| Finely chopped | |
| ½ cup | Wesson oil or kidney suet |
| 1 teaspoon | Mole (powdered), |
| Also called mole poblano | |
| 1 tablespoon | Sugar |
| 1 teaspoon | Coriander seed (from Chinese |
| Parsley, cilantro) | |
| 1 teaspoon | Louisiana Red Hot Sauce |
| (Durkee's) | |
| 8 ounces | Tomato sauce |
| 1 tablespoon | 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 1½ 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.
These recipes were posted to the fidonet COOKING echo by Wesley Pitts in August 1993, and edited for Meal-master import by David Harmon.
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