Bill Pfeiffer's "Los Venganza Del Almo" Chili
| Yield: | 25 Servings |
| Categories: | Chili |
| 1 | tb | Oregano |
| 2 | tb | Paprika |
| 2 | tb | MSG (monosodium glutamate) |
| 11 | tb | Gebhardt's Chili powder |
| 4 | tb | Cumin |
| 4 | tb | 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 | cl | Garlic, finely chopped |
| 1/2 | c | Wesson oil or kidney suet |
| 1 | ts | Mole (powdered), also called mole poblano |
| 1 | tb | Sugar |
| 2 | ts | Coriander seed (from Chinese parsley, cilantro) |
| 1 | ts | Louisiana Red Hot Sauce (Durkee's) |
| 8 | oz | Tomato sauce |
| 1 | tb | Masa Harina flour |
| Salt to taste |
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