Los Venganza Del Alamo Chili
Yield
1 batchPrep
15 minCook
Ready
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
oregano
|
|
| 3E+1 | ml |
paprika
|
|
| 3E+1 | ml |
monosodium glutamate
|
*
|
| 165 | ml |
chili powder
|
|
| 6E+1 | ml |
cumin
|
|
| 6E+1 | ml |
beef stock
|
|
| 1040.4 | ml/g |
beer
|
|
| 907.2 | g |
pork
cubed, thick butterfly pork chops |
|
| 907.2 | g |
beef chuck
cut into cubes |
|
| 2.7 | kg |
beef roast, rump
|
|
| 4 | large |
onions
finely |
|
| 1E+1 | Cloves |
garlic
finely chopped |
*
|
| 118 | ml |
vegetable oil
or kidney suet |
|
| 5 | ml |
mole
|
* |
| 15 | ml |
sugar
|
|
| 1E+1 | ml |
coriander seeds
|
|
| 5 | ml |
red hot pepper sauce
louisianna |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 15 | ml |
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.
