Venganza Del Almo" Chili|
"Los Venganza Del Almo" 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
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,
10 Cloves garlic,
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
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.