"Los Venganza Del Almo" Chili Recipe - Cooking Index
"Los Venganza Del Almo" Chili Recipe - Cooking Index
| 1 tablespoon | Oregano | |
| 2 tablespoons | Paprika | |
| 2 tablespoons | Msg - (monosodium glutamate) | |
| 11 tablespoons | Gerhard's chili powder | |
| 4 tablespoons | Cumin | |
| 4 tablespoons | Beef bouillon (instant - crushed) | |
| 36 oz | Beer | |
| 2 lbs | Pork - cubed (thick Butterfly pork chops) | |
| 2 lbs | Chuck beef - cut into cubes | |
| 6 lbs | Ground rump | |
| 4 lbs | Onions (large) finely chopped | |
| 10 x | Garlic- finely chopped | |
| 1/2 cup | Wesson oil or kidney suet | |
| 1 teaspoon | Mole - (powdered), also called mole poblano | |
| 1 tablespoon | Sugar | |
| 2 teaspoons | Coriander seed - (from Chinese Parsley - cilantro) | |
| 1 teaspoon | Louisiana red hot sauce (Durkee's) | |
| 8 oz | Tomato sauce | |
| 1 tablespoon | Masa harina flour | |
| Salt to taste |
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.
Source:
Bill Wight
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