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Los Venganza Del Alamo Chili

  • 1serving
  • 180minutes
  • 2986calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B12, H, D
MineralsZinc, Copper, Natrium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon oregano

  2. 2 tablespoons paprika

  3. 2 tablespoons monosodium glutamate

  4. 11 tablespoons chili powder

  5. 4 tablespoons cumin

  6. 4 tablespoons beef bouillon

  7. 36 ounces beer

  8. 2 pounds pork cubed, thick butterfly pork chops

  9. 2 pounds beef chuck cut into cubes

  10. 6 pounds beef roast, rump

  11. 4 large onions finely

  12. 10 Cloves garlic finely chopped

  13. 1/2 cup vegetable oil or kidney suet

  14. 1 teaspoon mole

  15. 1 tablespoon sugar

  16. 2 teaspoons coriander seeds

  17. 1 teaspoon red hot pepper sauce (eg. Tabasco) louisianna

  18. 8 ounces tomato sauce

  19. 1 tablespoon masa harina flour

  20. 1 x 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.

  2. Let simmer.

  3. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with oil or suet.

  4. Drain and add to simmering spices.

  5. Continue until all meat is done.

  6. Saute chopped onion and garlic in 1 T. oil or suet.

  7. Add to spices and meat mixture.

  8. Add water as needed. Simmer 2 hours.

  9. Add mole, sugar, coriander seed, hot sauce and tomato sauce.

  10. Simmer 45 min.

  11. Dissolve masa harina flour in warm water to form a paste.

  12. Add to chili.

  13. Add salt to taste.

  14. Simmer for 30 minutes.

  15. Add additional Louisiana Hot Sauce for hotter taste.

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