Los Venganza Del Almo Chili
Ingredients| 1 tbsp oregano 10 garlic cloves, fine chopped 2 tbsp paprika 1/2 cup wesson oil or kidney suet 2 tbsp msg 1 tsp mole (powdered) * 11 tbsp gebhardt s chili powder 1 tbsp sugar 4 tbsp cumin 2 tsp coriander seed 4 tbsp beef bouillon, crushed 1 tsp louisiana red hot sauce 36 oz old milwaukee beer 8 oz tomato sauce 2 lb pork, cubed 1 tbsp masa harina flour 2 lb beef, chuck, cubed 4 onions, large, fine chopped 6 lb beef, ground, rump |
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* 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.
Servings:
10
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