"los Venganza Del Almo" Chilichili 1 tablespoon oregano 2 tablespoon paprika 2 tablespoon msg (monosodium glutamate) 11 tablespoon gebhardt's chili powder 4 tablespoon cumin 4 tablespoon beef bouillon (instant, crus 36 oz old milwaukee beer 2 lb pork, cubed 1 single (thick butterfly pork chops) 2 lb chuck beef, cubed 6 lb ground rump 4 each large onions, finely chopped 10 each cloves garlic, finely choppe 1/2 cup wesson oil or kidney suet 1 teaspoon mole (powdered), 1 single also called mole poblano 1 tablespoon sugar 2 teaspoon coriander seed 1 single (from chinese parsley, cilan 1 teaspoon louisiana red hot sauce (dur 8 oz tomato sauce 1 tablespoon masa harina flour 1 single 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. |
