Yield: 1 pot
| Measure | Ingredient |
|---|---|
| 1 teaspoon | 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 cups | Water |
| 2 pounds | Pork, cubed (thick butterfly pork chops) |
| 2 pounds | Chuck beef, cut into cubes |
| 6 pounds | Ground rump |
| 4 larges | 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 | Louisana Red Hot Sauce |
| \N \N | (Durkee's) |
| 8 ounces | Tomato sauce |
| 1 teaspoon | Masa Harina flour |
| \N \N | Salt to taste |
LOS VENGANZA DEL ALMO CHILI
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.
KEYWORDS: chili, spicy, winner, 1982, make ahead Converted by MMCONV vers. 1⅖