Ingredients:
| 1 |
tablespoons |
Oregano |
| 2 |
tablespoons |
Paprika |
| 2 |
tablespoons |
MSG (monosodium glutamate) |
| 11 |
tablespoons |
Gebhardts Chili powder |
| 4 |
tablespoons |
Cumin |
| 4 |
tablespoons |
Beef bouillon (instant, crushed) |
| 36 |
ounces |
Old Milwaukee beer |
| 2 |
pounds |
Pork, cubed (thick butterfly pork chops) |
| 2 |
pounds |
Chuck beef, cut into cubes |
| 6 |
pounds |
Ground rump |
| 4 |
large |
Onions, finely chopped |
| 10 |
cloves |
Garlic |
| 1/2 |
Cup |
Wesson oil or kidney suet |
| 1 |
teaspoon |
Mole (powdered), also called mole poblano |
| 1 |
tablespoons |
Sugar |
| 2 |
teaspoons |
Coriander seed (from Chinese parsley, cilantro) |
| 1 |
teaspoon |
Louisiana Red Hot Sauce |
| 8 |
ounces |
Tomato sauce |
| 1 |
tablespoons |
Masa Harina flour |
| 1 |
teaspoon |
Salt to taste |
|
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. |
