Ingredients:
1 teaspoon Oregano |
2 tablespoons Paprika |
2 tablespoons MSG |
9 tablespoons Chili powder, light |
4 tablespoons Cumin |
4 tablespoons Beef bouillon- (instant, crushed) |
24 ounces Old Milwaukee beer |
2 cups Water |
4 pounds Extra lean chuck, chili grind |
2 pounds Extra lean pork, chili grind |
1 pound Extra lean chuck, cut into 1/4 inch cubes |
2 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 |
1 teaspoon 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.
Bill Pfeiffer's 1980 World Champ. Chili
Reposted on the Cooking Echo by Bud Clo
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