| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish, Chili |
1 |
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 |
lg |
Onions, finely chopped |
| 10 |
|
Cloves garlic, finely chopped |
| 1/2 |
c |
Wesson oil or kidney suet |
| 1 |
ts |
Mole (powdered), also calle mole poblano |
| 1 |
tb |
Sugar |
| 2 |
ts |
Coriander seed (from Chines 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.
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