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Ingredients Jump to Instructions ↓

  1. 1 tb Oregano

  2. 2 tb Paprika

  3. 8 tb Powdered Chili Peppers

  4. 5 tb Crushed Red Peppers

  5. 1 tb Thyme

  6. 4 tb Ground Cumin

  7. 2 tb Tabasco Sauce

  8. 4 tb Beef Boullion

  9. 5 tb Flour

  10. 72 oz Beer,

  11. 2 For Recipe,

  12. 4 For U

  13. 1 c Water

  14. 4 lb Pork Shoulder, Very Lean

  15. 1/2 c Olive Oil (38D)

  16. 2 lg Onions

  17. 10 Cloves Garlic

  18. 1 tb Sugar

  19. 3 tb Hot Salsa

  20. 40 oz Canned Tomatoes

  21. 7 oz Diced Hot Green Chilies

  22. Salt And Pepper To Taste

Instructions Jump to Ingredients ↑

  1. In a large pot, add oregano, paprika, chili powder, cumin, water, beef boullion and 2 cans of beer.

  2. Simmer for about 30 minutes.

  3. Cut pork into 1/4" cubes and brown in a large iron skillet, using olive oil and thyme.

  4. Add the browned pork to the pot.

  5. Save the oil for the onions.

  6. Add the tomatoes and green peppers to the pot.

  7. Dice the onions and garlic.

  8. Saute in olive oil and add to pot.

  9. Simmer mixture for another 45 minutes.

  10. Add sugar, Tabasco Sauce and crushed red peppers.

  11. Prepare a paste with flour and hot water.

  12. Add slowly with constant stirring until the desired thickness is achieved.

  13. Add salt and pepper to taste.

  14. Simmer for another 30 minutes.

  15. IMPORTANT: DO NOT substitute or cut back on any ingredients.

  16. It will drastically alter the outcome.

  17. This chili is meant to be "HELL" on earth.

  18. Serve with corn tortillas, (not those woosie flour kind), "Gold" Tequila (in a shot glass with 1 drop of Tabasco Sauce) and a fire extinguisher.

  19. About 3-1/2 minutes before serving bend over and kiss your ass good-bye.

  20. You have to have balls to eat this stuff.

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