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Category: Soups & Stuff/Chili
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: "Los Venganza Del Almo" Chili
Ingredients:
4 Servings
1 Tbl Oregano
2 Tbl Paprika
2 Tbl MSG (monosodium glutamate)
11 Tbl Gebhardt's Chili powder
4 Tbl Cumin
4 Tbl 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 rump, Ground
4 Large onions
Finely, Chopped
10 Cloves garlic
Finely, Chopped
1/2 Cup Wesson oil (or kidney suet)
1 Tsp Mole (powdered)
Also called mole poblano
1 Tbl Sugar
2 Tsp Coriander seed (from Chinese
Parsley, cilantro)
1 Tsp Louisiana Red Hot Sauce
(Durkee's)
8 Oz Tomato sauce
1 Tbl Masa Harina flour
Salt, To Taste
Method of Preparation:
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 |
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