Ingredients:
| 1 |
tablespoons |
Oregano |
| 10 |
cloves |
Garlic |
| 2 |
tablespoons |
Paprika |
| 1/2 |
Cup |
Wesson oil or kidney suet |
| 2 |
tablespoons |
Msg |
| 1 |
teaspoon |
Mole (powdered) |
| 11 |
tablespoons |
chili powder |
| 1 |
tablespoons |
Sugar |
| 4 |
tablespoons |
Cumin |
| 2 |
teaspoon |
Coriander seed |
| 4 |
tablespoons |
Beef bouillon, crushed |
| 1 |
teaspoon |
Louisiana red hot sauce |
| 36 |
ounces |
beer |
| 8 |
ounces |
Tomato sauce |
| 2 |
pound |
Pork |
| 1 |
tablespoons |
Masa harina flour |
| 2 |
pound |
Beef, chuck, cubed |
| 4 |
large |
Onions |
| 6 |
pound |
Beef, ground, rump |
|
Preparation:
* 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. |
