Los Venganza Del Alamo Chili

 

      Yield: 1 Servings

 

      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 c,hops)

      2 lb chuck beef,cut into cubes

      6 lb rump,Ground

      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 po,blano

      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.