Servings
4 s
Ingredients
- 1 tablespoon Oregano
- 2 tablespoons Paprika
- 2 tablespoons MSG (monosodium glutamate)
- 9 tablespoons Chili powder, light
- 4 tablespoons Cumin
- 4 tablespoons Beef bouillon
- (instant, crushed)
- 24 ounce Old Milwaukee beer
- 2 cups Water
- 4 pounds Extra lean chuck,
- Chili grind
- 2 pounds Extra lean pork,
- Chili grind
- 1 pound Extra lean chuck,
- Cut into 1/4" cubes
- 2 Large onions, finely chopped
- 10
- Finely chopped
- 1/2 cup Wesson oil or kidney suet
- 1 teaspoon Mole (powdered),
- Also called mole poblano
- 1 tablespoon Sugar
- 1 teaspoon Coriander seed (from Chinese
- Parsley, cilantro)
- 1 teaspoon Louisiana Red Hot Sauce
- (Durkee's)
- 8 ounce Tomato sauce
- 1 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 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.
- These recipes were posted to the fidonet COOKING echo by Wesley Pitts in August 1993, and edited for Meal-master import by David Harmon.
- File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/chili15.biz