Side Pannel
Los Venganza Del Alamo Chili
Los Venganza Del Alamo Chili
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Chili
Ingredients List
- 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
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.
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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