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LOS VENGANZA DEL ALAMO CHILI

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    Ingredients Jump to Instructions ↓

    1. 1 T Oregano

    2. 2 T Paprika

    3. 2 T MSG (monosodium glutamate)

    4. 11 T Gebhardt's Chili powder

    5. 4 T Cumin

    6. 4 T Beef bouillon (instant, -crushed)

    7. 36 oz Old Milwaukee beer

    8. 2 lb Pork, cubed (thick butterfly -pork chops)

    9. 2 lb Chuck beef, cut into cubes

    10. 6 lb Ground rump

    11. 4 lg Onions, finely chopped

    12. 10 Cloves garlic, finely -chopped

    13. 1/2 c Wesson oil or kidney suet

    14. 1 t Mole (powdered), also calle -mole poblano

    15. 1 T Sugar

    16. 2 t Coriander seed (from Chines -parsley, cilantro)

    17. 1 t Louisiana Red Hot Sauce -(Durkee's)

    18. 8 oz Tomato sauce

    19. 1 T Masa Harina flour -salt to taste

    Instructions Jump to Ingredients ↑

    1. 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 1 1/2 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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