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Los Venganza Del Alamo Chili

 

19

Yield

1

batch

Prep

15

min

Cook

Ready

Trans-fat Free, High Fiber
 

Ingredients

1 tablespoon oregano
2 tablespoons paprika
2 tablespoons monosodium glutamate
*
11 tablespoons chili powder
4 tablespoons cumin
4 tablespoons beef stock
36 ounces beer
2 pounds pork
cubed, thick butterfly pork chops
2 pounds beef chuck
cut into cubes
6 pounds beef roast, rump
4 large onions
finely
10 Cloves garlic
finely chopped
*
½ cup vegetable oil
or kidney suet
1 teaspoon mole
*
1 tablespoon sugar
2 teaspoons coriander seeds
1 teaspoon red hot pepper sauce
louisianna
8 ounces tomato sauce
1 tablespoon masa harina
flour
*
1 x salt
to taste
*

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 Louisiana Hot Sauce for hotter taste.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 1661g (58.6 oz)
Amount per Serving
Calories 298646% of calories from fat
 % Daily Value *
Total Fat 154g 237%
Saturated Fat 50g 250%
Trans Fat 0g
Cholesterol 1031mg 344%
Sodium 1436mg 60%
Total Carbohydrate 16g 16%
Dietary Fiber 12g 49%
Sugars g
Protein 646g
Vitamin A 153% Vitamin C 58%
Calcium 30% Iron 189%
* based on a 2,000 calorie diet How is this calculated?

 

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