Bill Pfeiffer 1982 World Champion Chili Recipe
Recipe
Ingredients
1 no ingredients
Recipe
Preparation
1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 11 T
Gebhardt's Chili powder 4 T cumin 4 T 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 tsp mole (powdered), also called mole poblano 1
T sugar 2 tsp coriander seed (from Chinese parsley, cilantro) 1 tsp
Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T 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.
KEYWORDS: chili, spicy, winner, 1982, make ahead Converted by MMCONV
vers. 1.40
Servings:
1
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Bill Pfeiffer 1982 World Champion Chili Recipe - more fine recipes from Recipes 4U
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