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Title: Bill Pfeiffer's "Los Venganza Del Almo" Chili
Categories: Chili
Yield: 25 Servings

1tbOregano
2tbPaprika
2tbMSG (monosodium glutamate)
11tbGebhardt's Chili powder
4tbCumin
4tbBeef bouillon (instant, crushed)
36ozOld Milwaukee beer
2lbPork, cubed (thick butterfly pork chops)
2lbChuck beef, cut into cubes
6lbGround rump
4lgOnions, finely chopped
10clGarlic, finely chopped
1/2cWesson oil or kidney suet
1tsMole (powdered), also called mole poblano
1tbSugar
2tsCoriander seed (from Chinese parsley, cilantro)
1tsLouisiana Red Hot Sauce (Durkee's)
8ozTomato sauce
1tbMasa 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.

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