Los Venganza Del Almo Chilli:
Date Added: 14 Sep 2009
Listed in: Chilli Recipes
Ingredients
1 T oregano2 T paprika
2 T msg (monosodium glutamate)
11 T gebhardt's Chilli powder
4 T cumin
4 T beef bouillon
1 (instant,crushed)
36 oz old milwaukee beer
2 lb pork,cubed (thick 1 butterfly pork chops)
2 lb chuck beef,cut into cubes
6 lb rump,Ground
4 large onions
1 finely,Chopped
10 cloves garlic
1 finely,Chopped
1/2 c wesson oil (or kidney suet)
1 t mole (powdered)
1 also called mole poblano
1 T sugar
2 t coriander seed (from chinese 1 parsley,cilantro)
1 t louisiana red hot sauce
1 (durkee's)
8 oz tomato sauce
1 T masa harina flour
1 salt,To Taste
Cooking Instructions
In a large pot, add paprika, oregano, MSG, Chilli powder, cumin, beefbouillon, 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
Chilli. Add salt to taste. Simmer for 30 minutes. Add additional
Louisiana Hot Sauce for hotter taste.
Makes 1 pot.
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