‘LOS VENGANZA DEL ALMO’ CHILI

Servings: 6
Ingredients:

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, crus
36 oz Old Milwaukee beer
2 lb Pork, cubed
1 x  (thick butterfly pork chops)
2 lb Chuck beef, cubed
6 lb Ground rump
4 ea Large onions, finely chopped
10 ea Cloves garlic, finely choppe
1/2 c  Wesson oil or kidney suet
1 t  Mole (powdered),
1 x  Also called mole poblano
1 T  Sugar
2 t  Coriander seed
1 x  (from Chinese parsley, cilan
1 t  Louisiana Red Hot Sauce (Dur
8 oz Tomato sauce
1 T  Masa Harina flour
1 x  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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