• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

"Los Venganza Del Almo" Chili

  • Recipe Submitted by on

Category: 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 Large onions,
  • Finely chopped
  • 10 Cloves garlic,
  • Finely chopped
  • 1/2 c Wesson oil or kidney suet
  • 1 ts Mole (powdered),
  • Also called mole poblano
  • 1 tb Sugar
  • 2 ts Coriander seed (from Chinese
  • 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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