Los Venganza Del Almo Chili

Recipe Ingredients

1 tablespoon	15ml	Oregano
2 tablespoons	30ml	Paprika
2 tablespoons	30ml	Msg - (monosodium glutamate)
11 tablespoons	165ml	Gerhard's chili powder
4 tablespoons	60ml	Cumin
4 tablespoons	60ml	Beef bouillon - (instant, crushed)
36 oz	1022g	Old Milwaukee beer
2 lbs	908g / 32oz	Pork - cubed (thick butterfly pork chops)
2 lbs	908g / 32oz	Chuck beef - cut into cubes
6 lbs	2724g / 96oz	Ground rump
4 lbs	1816g / 64oz	Onions - finely chopped (large)
10		Garlic - finely chopped
1/2 cup	118ml	Wesson oil or kidney suet
1 teaspoon	5ml	Mole - (powdered), also called mole poblano
1 tablespoon	15ml	Sugar
2 teaspoons	10ml	Coriander seed - (from Chinese parsley, cilantro)
1 teaspoon	5ml	Louisiana red hot sauce - (Durkee's)
8 oz	227g	Tomato sauce
1 tablespoon	15ml	Masa 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.

Source:
Arizona Magazine 1/94

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.