Los Venganza Del Almo Chili Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Oregano,
10: Garlic cloves, fine chopped
2 tbsp: Paprika,
1/2 cup: Wesson oil or kidney suet,
2 tbsp: Msg,
1 tsp: Mole, (powdered) *
11 tbsp: Gebhardts chili powder,
1 tbsp: Sugar,
4 tbsp: Cumin,
2 tsp: Coriander seed,
4 tbsp: Beef bouillon, crushed
1 tsp: Louisiana red hot sauce,
36 ounce: Old milwaukee beer,
8 ounce: Tomato sauce,
2 lbs: Pork, cubed
1 tbsp: Masa harina flour,
2 lbs: Beef, chuck, cubed
4: Onions, large, fine chopped
6 lbs: Beef, ground, rump
Directions:
* also called mole poblano 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Chili