Title: Los Venganza Del Alamo Chili
Categories: Entree Chili
Yield: 1 Servings
| 1 | tb | Oregano |
| 2 | tb | Paprika |
| 2 | tb | MSG (monosodium glutamate) |
| 11 | tb | Gebhardt's Chili powder |
| 4 | tb | Cumin |
| 4 | tb | Beef bouillon (instant, crushed) |
| 36 | oz | Old Milwaukee beer |
| 2 | lb | Pork, cubed (thick butterfly pork chops) |
| 2 | lb | Chuck beef, cut into cubes |
| 6 | lb | Ground rump |
| 4 | lg | Onions, finely chopped |
| 10 | | Cloves garlic, finely chopped |
| 1/2 | c | Wesson oil or kidney suet |
| 1 | ts | Mole (powdered), also calle mole poblano |
| 1 | tb | Sugar |
| 2 | ts | Coriander seed (from Chines parsley, cilantro) |
| 1 | ts | Louisiana Red Hot Sauce (Durkee's) |
| 8 | oz | Tomato sauce |
| 1 | tb | Masa Harina flour salt to taste |
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.