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 finely chopped |
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 |
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Preparation / Directions:
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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