"Los Venganza Del Almo" Chili

4 Servings

1 T oregano
2 T paprika
2 T msg (monosodium glutamate)
11 T gebhardt's chili powder
4 T cumin
4 T beef bouillon
1 (instant, crushed)
36 oz old milwaukee beer
2 lb pork, cubed (thick
1 butterfly pork chops)
2 lb chuck beef, cut into cubes
6 lb rump, Ground
4 large onions
1 finely, Chopped
10 cloves garlic
1 finely, Chopped
1/2 c wesson oil (or kidney suet)
1 t mole (powdered)
1 also called mole poblano
1 T sugar
2 t coriander seed (from chinese
1 parsley, cilantro)
1 t louisiana red hot sauce
1 (durkee's)
8 oz tomato sauce
1 T masa harina flour
1 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.