| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chili, Wp | 4 | Servings |
INGREDIENTS
| 1 | T | Oregano |
| 2 | T | Paprika |
| 2 | T | MSG, monosodium glutamate |
| 9 | T | Chili powder, light |
| 4 | T | Cumin |
| 4 | T | Beef bouillon |
| instant crushed | ||
| 24 | oz | Old Milwaukee beer |
| 2 | c | Water |
| 4 | lb | Extra lean chuck |
| Chili grind | ||
| 2 | lb | Extra lean pork |
| Chili grind | ||
| 1 | lb | Extra lean chuck |
| Cut into 1/4" cubes | ||
| 2 | Large onions, finely chopped | |
| 10 | Cloves garlic | |
| Finely chopped | ||
| 1/2 | c | Wesson oil or kidney suet |
| 1 | t | Mole, powdered |
| Also called mole poblano | ||
| 1 | T | Sugar |
| 1 | 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 383
Calories From Fat: 106
Total Fat: 11.9g
Cholesterol: 102.1mg
Sodium: 3325.9mg
Potassium: 1270.2mg
Carbohydrates: 21.2g
Fiber: 4.5g
Sugar: 8.8g
Protein: 48.3g