1 tbsp Oregano
2 tbsp Paprika
2 tbsp MSG (monosodium glutamate)
11 tbsp Gebhardt's Chili powder
4 tbsp Cumin
4 tbsp 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 large Onions, finely chopped
10 cl Garlic, finely chopped
1/2 cup Wesson oil or kidney suet
1 tsp Mole (powdered), also called mole poblano
1 tbsp Sugar
2 tsp Coriander seed (from Chinese parsley, cilantro)
1 tsp Louisiana Red Hot Sauce (Durkee's)
8 oz Tomato sauce
1 tbsp Masa Harina flour
Salt to taste
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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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