|
1 tablespoon oregano
2 tablespoons paprika
2 tablespoons msg (monosodium glutamate)
9 tablespoons chili powder, light
4 tablespoons cumin
4 tablespoons instant beef bouillon (crushed)
24 ounces Old Milwaukee beer
2 cups water
4 lbs extra lean chuck, chili grind
2 lbs extra lean pork, chili grind
1 lb extra lean chuck, cut into 1/4-inch cubes
2 large onions, finely chopped
10 garlic cloves, finely chopped
1/2 cup Wesson Oil or kidney suet
1 teaspoon mole poblano chiles
1 tablespoon sugar
1 teaspoon coriander seeds
1 teaspoon louisiana red hot sauce
8 ounces tomato sauce
1 tablespoon masa harina flour
salt
1. In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.
2. 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.
3. 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 minute.
4. 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.
|
