Bill Pfeiffer's "Los Venganza Del Almo" Chili

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Title: Bill Pfeiffer's "Los Venganza Del Almo" Chili
Yield: 25 Servings
Categories: Chili


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,
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 lg Onions, finely chopped
10 cl 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
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

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.

From Gemini's MASSIVE MealMaster collection at