LOS VENGANZA DEL ALMO Chili

Course : Chili
Serves: 10
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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
 

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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