1 T Oregano 2 T Paprika 2 T MSG (monosodium glutamate) 11 T Gebhardt's Chili powder 4 T Cumin 4 T Beef bouillon (instant, -crushed) 36 oz Old Milwaukee beer 2 lb Pork, cubed (thick butterfly -pork chops) 2 lb Chuck beef, cut into cubes 6 lb Ground rump 4 lg Onions, finely chopped 10 Cloves garlic, finely -chopped 1/2 c Wesson oil or kidney suet 1 t Mole (powdered), also calle -mole poblano 1 T Sugar 2 t Coriander seed (from Chines -parsley, cilantro) 1 t Louisiana Red Hot Sauce -(Durkee's) 8 oz Tomato sauce 1 T Masa Harina flour -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.
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