Los venganza del almo chili
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | tablespoon | Oregano |
| 1 | tablespoon | Paprika |
| 1 | tablespoon | Msg |
| 5½ | tablespoon | Gebhardt's Chili powder |
| 2 | tablespoons | Cumin |
| 2 | tablespoons | Beef bouillon |
| 18 | ounces | Old Milwaukee beer |
| 1 | pounds | Pork; cubed: thick butterfly pork chops |
| 1 | pounds | Chuck beef; cut into cubes |
| 3 | pounds | Ground rump |
| 2 | Lg onions; finely chopped | |
| 5 | Cloves garlic; chopped fine | |
| ¼ | cup | Wesson oil or kidney suet |
| ½ | teaspoon | Mole; also called mole poblano |
| ½ | tablespoon | Sugar |
| 1 | teaspoon | Coriander seed |
| ½ | teaspoon | Louisiana Red Hot Sauce |
| 4 | ounces | Tomato sauce |
| ½ | 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. This is Bill Pfeiffer's 1982 World Champion Chili recipe.