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"Los Venganza Del Almo" ChiliRecipe : "Los Venganza Del Almo" Chili
Procedure :
Servings: 4 1 tb Oregano 2 tb Paprika 2 tb MSG (monosodium glutamate) 11 tb Gebhardt's Chili powder 4 tb Cumin 4 tb Beef bouillon (instant, crushed) 36 oz Old Milwaukee beer 2 lb Pork, cubed (thick Butterfly pork chops) 2 lb Chuck beef, cut into cubes 6 lb Ground rump 4 Large onions, Finely chopped 10 Cloves garlic, Finely chopped 1/2 c Wesson oil or kidney suet 1 ts Mole (powdered), Also called mole poblano 1 tb Sugar 2 ts Coriander seed (from Chinese Parsley, cilantro) 1 ts Louisiana Red Hot Sauce (Durkee's) 8 oz Tomato sauce 1 tb 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. |
