"Los Venganza Del Almo" Chili

Title:
"Los Venganza Del Almo" Chili

Yield:
4 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    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.


 


 These recipes were posted to the fidonet COOKING echo by Wesley Pitts


 in August 1993, and edited for Meal-master import by David Harmon.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip