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1 T oregano
2 T paprika
2 T MSG (monosodium glutamate)
9 T Chili powder, light 4 T cumin
4 T beef bouillon (instant, crushed)
24 oz Old Milwaukee beer
2 C water
4 lb extra lean chuck, chili grind
2 lb extra lean pork, chili grind
1 lb extra lean chuck, cut into 1/4" cubes
2 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 C Wesson oil or kidney suet
1 tsp mole (powdered), also called mole poblano
1 T sugar
1 tsp coriander seed (from Chinese parsley, cilantro)
1 tsp 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.
2 T paprika
2 T MSG (monosodium glutamate)
9 T Chili powder, light 4 T cumin
4 T beef bouillon (instant, crushed)
24 oz Old Milwaukee beer
2 C water
4 lb extra lean chuck, chili grind
2 lb extra lean pork, chili grind
1 lb extra lean chuck, cut into 1/4" cubes
2 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 C Wesson oil or kidney suet
1 tsp mole (powdered), also called mole poblano
1 T sugar
1 tsp coriander seed (from Chinese parsley, cilantro)
1 tsp 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.
