Ingredients:
1 tablespoons Oregano |
10 cloves Garlic fine chopped |
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 Old milwaukee |
8 ounces Tomato sauce |
2 pound Pork cubed |
1 tablespoons Masa harina flour |
2 pound Beef, chuck, cubed |
4 large Onions fine chopped |
6 pound Beef, ground, rump |
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Preparation / Directions:
* 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.
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