Los Venganza Del Almo Chili
Submitted by Pearl1
Texas-style beer chili with three meats (beef, pork, ground), masa harina thickening, and bold spices. Simmers for 3+ hours to develop deep, complex flavors.
YIELD
4 servingsPREP
25 minCOOK
180 minREADY
205 minThis is old-school Texas chili that doesn’t mess around. Ten pounds of meat (cubed beef, pork, and ground beef rump) brown in batches before joining a beer-spiked spice bath loaded with chili powder, cumin, and paprika.
The secret is the long simmer. Two hours for the meat to break down, then another 45 minutes after adding mole powder and tomato sauce, followed by a final 30-minute simmer with masa harina to thicken it into something substantial.
Coriander seeds and hot sauce add layers of heat that build slowly instead of punching you in the face.
Chili Master Tips
- Brown meat in small batches so it actually sears instead of steaming
- Use a dark Mexican beer for deeper flavor
- Masa harina (corn flour) thickens and adds authentic texture, don’t skip it
- Make it a day ahead, flavors deepen overnight in the fridge
- Adjust heat level with additional hot sauce at the end
Ingredients
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 1½ lb. batches with oil or suet.
Drain and add to simmering spices.
Continue until all meat is done.
Sauté chopped onion and garlic in 1 tablespoon 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 Hot Sauce for hotter taste.
Makes 1 pot.
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