"los venganza del almo" chili

Yield: 4 servings

Measure Ingredient
1 tablespoon Oregano
2 tablespoons Paprika
2 tablespoons MSG (monosodium glutamate)
11 tablespoons Gebhardt's Chili powder
4 tablespoons Cumin
4 tablespoons Beef bouillon
(instant, crushed)
36 ounces Old Milwaukee beer
2 pounds Pork, cubed (thick
Butterfly pork chops)
2 pounds Chuck beef, cut into cubes
6 pounds Ground rump
4 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
2 teaspoons 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.

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