Bill Pfeiffer's "Los Venganza Del Almo" Chili

Title:
Bill Pfeiffer's "Los Venganza Del Almo" Chili

Yield:
25 Servings

Categories:
Chili




Ingredients:





     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 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


          -(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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini