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Los Venganza Del Almo Chili

Courses: Sauces
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlOregano
2 tablespoons 30mlPaprika
2 tablespoons 30mlMsg - (monosodium glutamate)
11 tablespoons 165mlGerhard's chili powder
4 tablespoons 60mlCumin
4 tablespoons 60mlBeef bouillon - (instant, crushed)
36 oz 1022gOld Milwaukee beer
2 lbs 908g / 32ozPork - cubed (thick butterfly pork chops)
2 lbs 908g / 32ozChuck beef - cut into cubes
6 lbs 2724g / 96ozGround rump
4 lbs 1816g / 64ozOnions - finely chopped (large)
10   Garlic - finely chopped
1/2 cup 118mlWesson oil or kidney suet
1 teaspoon 5mlMole - (powdered), also called mole poblano
1 tablespoon 15mlSugar
2 teaspoons 10mlCoriander seed - (from Chinese parsley, cilantro)
1 teaspoon 5mlLouisiana red hot sauce - (Durkee's)
8 oz 227gTomato sauce
1 tablespoon 15mlMasa harina flour
  Salt to taste

Recipe Instructions

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.

Arizona Magazine 1/94


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