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Los Venganza Del Almo Chili

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Recipe

 

Yield

14 servings

Prep

20 min

Cook

3 hrs

Ready

4 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 tablespoon oregano
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2 tablespoons paprika
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2 tablespoons monosodium glutamate
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11 tablespoons chili powder
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4 tablespoons cumin
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4 tablespoons beef stock
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36 ounces beer
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2 pounds pork
cubed
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2 pounds beef chuck
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6 pounds beef roast, rump
ground
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4 each onions
chopped
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10 cloves garlic
chopped
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½ cup beef kidney suet
*
1 tablespoon sugar
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2 teaspoons coriander seeds
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8 ounces tomato sauce
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1 tablespoon masa harina
*

Ingredients

Amount Measure Ingredient Features
15 ml oregano
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3E+1 ml paprika
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3E+1 ml monosodium glutamate
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165 ml chili powder
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6E+1 ml cumin
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6E+1 ml beef stock
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1040.4 ml/g beer
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907.2 g pork
cubed
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907.2 g beef chuck
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2.7 kg beef roast, rump
ground
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4 each onions
chopped
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1E+1 cloves garlic
chopped
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118 ml beef kidney suet
*
15 ml sugar
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1E+1 ml coriander seeds
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231.2 ml/g tomato sauce
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15 ml masa harina
*

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 suet.

Drain and add to simmering spices.

Continue until all meat is done.

Sauté chopped onion and garlic in 1 tablespoon moil 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 462g (16.3 oz)
Amount per Serving
Calories 78941% from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 295mg 98%
Sodium 410mg 17%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 14%
Sugars g
Protein 185g
Vitamin A 44% Vitamin C 19%
Calcium 10% Iron 54%
* based on a 2,000 calorie diet How is this calculated?
 

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