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Los Venganza Del Alamo Chili Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B3, B9, B12, H, C, D, P
    MineralsSelenium, Zinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 2 Paprika

    2. 2 tb MSG (monosodium glutamate)

    3. 11 tb Gebhardt's Chili powder

    4. 4 tb Cumin

    5. 4 tb Beef bouillon (instant, crushed)

    6. 36 oz Lager beer

    7. 2 lb Pork, cubed

    8. 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

    13. chopped 1/2 c Wesson oil or kidney suet

    14. 1 ts Mole (powdered), also called

    15. mole poblano

    16. 1 tb Sugar

    17. 2 ts Coriander seed

    18. parsley, cilantro)

    19. 1 ts Louisiana Red Hot Sauce

    20. Durkee's)

    21. 8 oz Tomato sauce

    22. 1 tb Masa Harina flour

    23. 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.

    4. or 1 1/2 lb.

    5. batches with Wesson oil or suet.

    6. Drain and add to simmering spices.

    7. Continue until all meat is done.

    8. Saute chopped onion and garlic in 1 T.

    9. oil or suet.

    10. Add to spices and meat mixture.

    11. Add water as needed.

    12. Simmer 2 hours.

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

    14. Simmer 45 min.

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

    16. Add to chili.

    17. Add salt to taste.

    18. Simmer for 30 minutes.

    19. Add additional Louisiana Hot Sauce for hotter taste.

    20. Makes 1 pot.

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