• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Los Venganza Del Alamo Chili

  • Recipe Submitted by on

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


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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