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 finely chopped |
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 |
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Preparation / Directions:
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
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