Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t Oregano
2 tb Paprika
2 tb MSG
9 tb Chili powder, light
4 tb Cumin
4 tb 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, fine chopped
1/2 c Wesson oil or kidney suet
1 t Mole (powdered),
-also called mole poblano
1 tb Sugar
1 t Coriander seed
-(from Chinese parsley,
- cilantro)
1 t Louisiana Red Hot Sauce
- (Durkee's)
8 oz Tomato sauce
1 tb Masa Harina flour
Salt to taste
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.
