
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Ingredients: 1 Tablespoon(s) Oregano 2 Tablespoon(s) Paprika 2 Tablespoon(s) MSG (monosodium glutamate) 9 Tablespoon(s) Chili powder, light 4 Tablespoon(s) Cumin 4 Tablespoon(s) Beef bouillon 24 Ounce(s) Old Milwaukee beer 2 Cup(s) Water 4 Pound(s) Extra lean chuck, 2 Pound(s) Extra lean pork, 2 Large onions, finely chopped 10 Cloves garlic, 1/2 Cup(s) Wesson oil or kidney suet 1 Teaspoon(s) Mole (powdered), 1 Tablespoon(s) Sugar 1 Teaspoon(s) Coriander seed (from Chinese 1 Teaspoon(s) Louisiana Red Hot Sauce 8 Ounce(s) Tomato sauce 1 Tablespoon(s) Masa Harina flour |
Directions: 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.
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