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Bill Pfeiffer's "Los Venganza Del Almo" Chili

  • 25servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Oregano

  2. 2 tablespoons 30ml Paprika

  3. 2 tablespoons 30ml Msg - (monosodium glutamate)

  4. 11 tablespoons 165ml Gerhard's chili powder

  5. 4 tablespoons 60ml Cumin

  6. 4 tablespoons 60ml Beef bouillon - (instant, crushed)

  7. 36 oz 1022g Old Milwaukee beer

  8. 2 lbs 908g / 32oz Pork - cubed

  9. 2 lbs 908g / 32oz Chuck beef - cut into cubes

  10. 6 lbs 2724g / 96oz Ground rump

  11. 4 lbs 1816g / 64oz Onions - finely chopped (large)

  12. 100 Garlic - finely chopped

  13. 1/2 cup 118ml Wesson oil or kidney suet

  14. 1 teaspoon 5ml Mole - (powdered), also called

  15. Poblano

  16. 1 tablespoon 15ml Sugar

  17. 2 teaspoons 10ml Coriander seed - (from Chinese, parsley, cilantro)

  18. 1 teaspoon 5ml Louisiana red hot sauce - (Durkee's)

  19. 8 oz 227g Tomato sauce

  20. 1 tablespoon 15ml Masa harina flour

  21. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Makes 1 pot.

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