Bill Pfeiffer’s "los Venganza Del Almo" Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chili | 25 | Servings |
INGREDIENTS
| 1 | T | Oregano |
| 2 | T | Paprika |
| 2 | T | MSG, monosodium glutamate |
| 11 | T | Gebhardt's Chili powder |
| 4 | T | Cumin |
| 4 | T | 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 | Onions, finely chopped | |
| 10 | Garlic, finely chopped | |
| 1/2 | c | Wesson oil or kidney suet |
| 1 | t | Mole, powdered also called |
| mole poblano | ||
| 1 | T | Sugar |
| 2 | t | Coriander seed, from Chinese |
| parsley cilantro | ||
| 1 | t | Louisiana Red Hot Sauce |
| Durkee's | ||
| 8 | oz | Tomato sauce |
| 1 | T | Masa Harina flour |
| Salt to taste |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 374
Calories From Fat: 203
Total Fat: 22.6g
Cholesterol: 115.8mg
Sodium: 1323.9mg
Potassium: 561.6mg
Carbohydrates: 7.1g
Fiber: 1.3g
Sugar: 3.6g
Protein: 35.5g