Los Venganza Del Almo Chili
Yield
10 servingsPrep
20 minCook
3 hrsReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
oregano
|
|
| 10 | each |
garlic cloves
chopped |
|
| 2 | tablespoons |
paprika
|
|
| 2 | tablespoons |
monosodium glutamate
|
*
|
| 1 | tablespoon |
sugar
|
|
| 4 | tablespoons |
cumin
|
|
| 2 | teaspoons |
coriander seeds
|
|
| 4 | tablespoons |
beef stock
crushed |
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 36 | ounces |
beer
|
|
| 8 | ounces |
tomato sauce
|
|
| 2 | pounds |
pork
cubed |
|
| 2 | pounds |
beef
cubed |
|
| 4 | each |
onions
chopped |
|
| 6 | pounds |
beef
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
oregano
|
|
| 1E+1 | each |
garlic cloves
chopped |
|
| 3E+1 | ml |
paprika
|
|
| 3E+1 | ml |
monosodium glutamate
|
*
|
| 15 | ml |
sugar
|
|
| 6E+1 | ml |
cumin
|
|
| 1E+1 | ml |
coriander seeds
|
|
| 6E+1 | ml |
beef stock
crushed |
|
| 5 | ml |
red hot pepper sauce
|
|
| 1040.4 | ml/g |
beer
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 907.2 | g |
pork
cubed |
|
| 907.2 | g |
beef
cubed |
|
| 4 | each |
onions
chopped |
|
| 2.7 | kg |
beef
ground |
|
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 Wesson 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.
