Chili ( Bill Pfeiffers Los Venganza Del Alamo ) Recipe

Chili ( Bill Pfeiffers Los Venganza Del Alamo ) Recipe

Yield: 25 servings
Yield: 25 servings
Recipe by luhu.jp

Ingredients:
1 tablespoon: oregano,
2 tablespoon: paprika,
11 tablespoon: gebhardts chili powder,
4 tablespoon: cumin,
4 tablespoon: beef bouillon (instant,,
1: crushed),
36 oz: old milwaukee beer,
2 lb: pork, cubed (thick butterfly,
1: pork chops),
2 lb: chuck beef, cut into cubes,
6 lb: ground rump,
4 large: onions, finely chopped,
7/16 cup: garlic, finely chopped,
1/2 cup: wesson oil or kidney suet,
1 teaspoon: mole (powdered), also called,
1: mole poblano,
1 tablespoon: sugar,
2 teaspoon: coriander seed (from chinese,
1: parsley, cilantro),
1 teaspoon: louisiana red hot sauce,
1: (durkees),
8 oz: tomato sauce,
1 tablespoon: masa harina flour,
1: 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.

Yield: 25 servings


Source from luhu.jp