| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chili, Wp |
4 |
Servings |
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 |
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.
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
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