"Los Venganza Del Almo" Chili

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Title: "Los Venganza Del Almo" Chili
Yield: 4 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, 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
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