Bill pfeiffer's \"los venganza del almo\" chili
25 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oregano |
| 2 | tablespoons | Paprika |
| 2 | tablespoons | MSG |
| 11 | tablespoons | Gebhardt's Chili powder |
| 4 | tablespoons | Cumin |
| 4 | tablespoons | Beef bouillon -- (instant crushed) |
| 36 | ounces | Old Milwaukee beer |
| 2 | pounds | Pork (thick butterfly pork chops) -- cubed |
| 2 | pounds | Chuck beef -- cut into cubes |
| 6 | pounds | Ground rump |
| 4 | larges | Onions -- finely chopped |
| ⅜ | cup | Garlic -- finely chopped |
| ½ | cup | Wesson oil or kidney suet |
| 1 | teaspoon | Mole (powdered) -- also called 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 | ||
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 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.
Recipe By :
From: Marjorie Scofield Date: 10-19-95 (00:25) (160) Fido: Recipes