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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Ingredients:
1 Tablespoon(s) 1 Garlic clove
2 Tablespoon(s) Lard,butter,or bacon dripins
2 Tablespoon(s) MSG (monosodium glutamate)
9 Tablespoon(s) Chili powder, light
4 Tablespoon(s) Pork shoulder; coarse grind
4 Tablespoon(s) Beef bouill.(cubes, crushed)
24 Ounce(s) Old Milwaukee beer
2 Cup(s) Green chiles,whole
4 Pound(s) Extra lean chuck, chili grin
2 Pound(s) Extra lean pork, chili grind
1 Pound(s) Extra lean chuck, cut 1/4" c
2 Large onions, finely chopped
10 Cloves garlic, finely choppe
1/2 Cup(s) Wesson oil or kidney suet
1 Teaspoon(s) Mole (powdered),
1 Tablespoon(s) Ctr cut pork chops , thin
1 Teaspoon(s) Coriander seed
1 Teaspoon(s) Louisiana Red Hot Sauce (Dur
8 Ounce(s) Masa Harina flour
1 Salt to taste | |
Directions: Bill Pfeiffer's 1980 World Champ. Chili
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.
FROM: The Internet Chef On-line!
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