Bill Pfeiffer's Los Venganza Del Almo Chili Recipe
Recipe 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 lb pork, cubed (thick butterfly pork c, hops)
2 lb chuck beef, cut into cubes
6 lb ground rump
4 large onions, finely chopped
10 cl garlic, finely chopped
1/2 cup wesson oil or kidney suet
1 tsp mole (powdered), also called mole p, oblano
1 tbsp sugar
2 tsp coriander seed (from chinese parsle, y, cilantro)
1 tsp louisiana red hot sauce (durkee's)
8 oz tomato sauce
1 tbsp masa harina flour
1 salt to taste
Recipe Preparation
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.
Servings: 25
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