Title: Los Venganza Del Almo Chili
Categories: Chili Beef
Yield: 10 Servings
| 1 | tb | Oregano |
| 10 | | Garlic cloves, fine chopped |
| 2 | tb | Paprika |
| 1/2 | c | Wesson oil or kidney suet |
| 2 | tb | Msg |
| 1 | ts | Mole (powdered) * |
| 11 | tb | Gebhardt's chili powder |
| 1 | tb | Sugar |
| 4 | tb | Cumin |
| 2 | ts | Coriander seed |
| 4 | tb | Beef bouillon, crushed |
| 1 | ts | Louisiana red hot sauce |
| 36 | oz | Old milwaukee beer |
| 8 | oz | Tomato sauce |
| 2 | lb | Pork, cubed |
| 1 | tb | Masa harina flour |
| 2 | lb | Beef, chuck, cubed |
| 4 | | Onions, large, fine chopped |
| 6 | lb | Beef, ground, rump |
* 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.