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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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.
| Ingredients:
1 Tablespoon(s) Oregano
2 Tablespoon(s) Paprika
2 Tablespoon(s) MSG (monosodium glutamate)
11 Tablespoon(s) Gebhardt's Chili powder
4 Tablespoon(s) Cumin
4 Tablespoon(s) Beef bouillon
36 Ounce(s) Old Milwaukee beer
2 Pound(s) Pork, cubed (thick
2 Pound(s) Chuck beef, cut into cubes
6 Pound(s) Ground rump
4 Large onions,
10 Cloves garlic,
1/2 Cup(s) Wesson oil or kidney suet
1 Teaspoon(s) Mole (powdered),
1 Tablespoon(s) Sugar
2 Teaspoon(s) Coriander seed (from Chinese
1 Teaspoon(s) Louisiana Red Hot Sauce
8 Ounce(s) Tomato sauce
1 Tablespoon(s) Masa Harina flour |
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