"los Venganza Del Almo" Chili Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Oregano,
2 tbsp: Paprika,
2 tbsp: MSG, monosodium glutamate
11 tbsp: Gebhardts Chili powder,
4 tbsp: Cumin,
4 tbsp: Beef bouillon,
, instant, crushed
36 ounce: Old Milwaukee beer,
2 lbs: Pork, cubed, (thick
Butterfly pork chops),
2 lbs: Chuck beef, cut into cubes
6 lbs: Ground rump,
4 Large: onions,
Finely chopped,
10 Cloves: garlic,
Finely chopped,
1/2 cup: Wesson oil or kidney suet,
1 tsp: Mole, (powdered),
Also called mole poblano,
1 tbsp: Sugar,
2 tsp: Coriander seed, (from Chinese
Parsley, cilantro)
1 tsp: Louisiana Red Hot Sauce,
, Durkees
8 ounce: Tomato sauce,
1 tbsp: Masa Harina flour,
Salt to taste,
Directions:
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
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