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Los Venganza Del Alamo Hot Chili Recipe
By Pig on a Spit - May 21, 2008 |
 
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This is a really good recipe for lovers of fiery hot and spicy chili dishes.
Ingredients:
1 T oregano
2 T paprika
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 rump, Ground
4 lg onions, finely chopped
2 T msg (monosodium glutamate)
11 T gebhardt's chili powder
4 T cumin
10 cloves garlic, finely chopped
2 t coriander seed (from chinese parsley, cilantro)
1 t louisiana red hot sauce (durkee's)
8 oz tomato sauce
1 T masa harina flour salt to taste
1/2 c wesson oil (or kidney suet)
1 t mole (powdered), also called mole poblano
1 T sugar.
Cooking 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 large pot.
This page is from our Hot and Spicy Chili Pork category.
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