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Bill Pfeiffer's Los Venganza Del Almo Chili

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    Source: www.hungrymonster.comReport recipe

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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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