Los venganza del alamo chili
1 servings
Ingredients
| Quantity | 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 | larges | Onions, finely chopped |
| 10 | Cloves garlic, finely chopped | |
| ½ | cup | Wesson oil or kidney suet |
| 1 | teaspoon | Mole (powdered), also calle mole poblano |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Coriander seed (from Chines 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.