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Ingredients Jump to Instructions ↓

  1. 1 tb Oregano

  2. 2 tb Paprika

  3. 2 tb MSG (monosodium glutamate)

  4. 11 tb Gebhardt's Chili powder

  5. 4 tb Cumin

  6. 4 tb 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 Large onions, Finely chopped

  12. 10 Cloves garlic, Finely chopped

  13. 1/2 c Wesson oil or kidney suet

  14. 1 t Mole (powdered), Also called mole poblano

  15. 1 tb Sugar

  16. 2 ts Coriander seed (from Chinese Parsley, cilantro)

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

  18. 8 oz Tomato sauce

  19. 1 tb Masa Harina flour Salt to taste

Instructions Jump to Ingredients ↑

  1. Preparation : 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.

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