Los venganza del almo chili

5 servings

Ingredients

Quantity Ingredient
½ tablespoon Oregano
1 tablespoon Paprika
1 tablespoon Msg
5½ tablespoon Gebhardt's Chili powder
2 tablespoons Cumin
2 tablespoons Beef bouillon
18 ounces Old Milwaukee beer
1 pounds Pork; cubed: thick butterfly pork chops
1 pounds Chuck beef; cut into cubes
3 pounds Ground rump
2 Lg onions; finely chopped
5 Cloves garlic; chopped fine
¼ cup Wesson oil or kidney suet
½ teaspoon Mole; also called mole poblano
½ tablespoon Sugar
1 teaspoon Coriander seed
½ teaspoon Louisiana Red Hot Sauce
4 ounces Tomato sauce
½ tablespoon 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 1½ 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. This is Bill Pfeiffer's 1982 World Champion Chili recipe.

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