Chili recipes

Los Venganza Del Almo Chili

Course : Chili
Serves: 4

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

1 tablespoons Oregano

2 tablespoons Paprika

2 tablespoons MSG (monosodium glutamate)

11 tablespoons Chili powder

4 tablespoons Cumin

4 tablespoons Beef bouillon (instant, crushed)

36 ounces beer Old Milwaukee

2 pound Pork cubed (thick Butterfly pork chops)

2 pound Chuck beef, cut into cubes

6 pound Ground rump

4 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

2 teaspoon Coriander seed (from Chinese Parsley, cilantro)

1 teaspoon Louisiana Red Hot Sauce

8 ounces Tomato sauce

1 tablespoons Masa Harina flour

1 teaspoon Salt to taste

Preparation / Directions:

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.

Los Venganza Del Almo Chili

Ingredients:

Preparation / Directions:

More Chili Recipes