Ingredients:
| 1 |
tablespoons |
Oregano |
| 2 |
tablespoons |
Paprika |
| 2 |
tablespoons |
MSG (monosodium glutamate) |
| 9 |
tablespoons |
Chili powder, light |
| 4 |
tablespoons |
Cumin |
| 4 |
tablespoons |
Beef bouillon (instant, crushed) |
| 24 |
ounces |
Old Milwaukee beer |
| 2 |
cup |
Water |
| 4 |
pound |
Extra lean chuck, chili grin |
| 2 |
pound |
Extra lean pork, chili grind |
| 1 |
pound |
Extra lean chuck, cut 1/4 inch |
| 2 |
Large |
onions, finely chopped |
| 10 |
Cloves |
garlic |
| 1/2 |
cup |
Wesson oil or kidney suet |
| 1 |
Teaspoon |
Mole (powdered), Also called mole poblano |
| 1 |
tablespoons |
Sugar |
| 1 |
Teaspoon |
Coriander seed |
| 1 |
Teaspoon |
Louisiana Red Hot Sauce |
| 8 |
Ounces |
Tomato sauce |
| 1 |
tablespoons |
Masa Harina flour |
| 1 |
dash |
Salt to taste |
|
Preparation:
Bill Pfeiffer's 1980 World Champ. Chili
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 po |
