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Los venganza del alamo chili
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| Artist: |
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| Categories: |
Chili, Entrees, Herbs & Spices |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Oregano | | 2
| tbsp | Paprika | | 2
| tbsp | MSG (monosodium glutamate) | | 11
| tbsp | Gebhardt's Chili powder | | 4
| tbsp | Cumin | | 4
| tbsp | Beef bouillon (instant | | | -crushed) | | 36
| oz | Old Milwaukee beer | | 2
| lbs | Pork, cubed (thick butterfly | | | -pork chops) | | 2
| lbs | Chuck beef, cut into cubes | | 6
| lbs | Ground rump | | 4
| large | Onions, finely chopped | | 10
| | Cloves garlic, finely | | | -chopped | | 1/2
| cup | Wesson oil or kidney suet | | 1
| tsp | Mole (powdered), also calle | | | -mole poblano | | 1
| tbsp | Sugar | | 2
| tsp | Coriander seed (from Chines | | | -parsley, cilantro) | | 1
| tsp | Louisiana Red Hot Sauce | | | -(Durkee's) | | 8
| oz | Tomato sauce | | 1
| tbsp | Masa Harina flour | | | -salt to taste |
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Procedures:
| 1 | In a large pot, add paprika, oregano, msg, chili powder, cumin, beef bouillon, beer and 2 cups water. | | 2 | Let simmer. | | 3 | In a separate skillet, brown meat in 1 lb. or 1 ?lb. batches with wesson oil or suet. | | 4 | Drain and add to simmering spices. | | 5 | Continue until all meat is done. | | 6 | Saute chopped onion and garlic in 1 t. oil or suet. | | 7 | Add to spices and meat mixture. | | 8 | Add water as needed. | | 9 | Simmer 2 hours. | | 10 | Add mole, sugar, coriander seed, hot sauce and tomato sauce. | | 11 | Simmer 45 min. dissolve masa harina flour in warm water to form a paste. | | 12 | Add to chili. | | 13 | Add salt to taste. | | 14 | Simmer for 30 minutes. | | 15 | Add additional louisiana hot sauce for hotter taste. makes 1 pot |
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