"los Venganza Del Almo" Chilichili 1.00 tablespoon oregano 2.00 tablespoon paprika 2.00 tablespoon msg (monosodium glutamate) 11.00 tablespoon gebhardt's chili powder 4.00 tablespoon cumin 4.00 tablespoon beef bouillon 1 (instant, crushed) 36.00 oz old milwaukee beer 2.00 lb pork, cubed (thick 1 butterfly pork chops) 2.00 lb chuck beef, cut into cubes 6.00 lb ground rump 4.00 large onions, 1 finely chopped 10.00 cloves garlic, 1 finely chopped 0.50 cup wesson oil or kidney suet 1.00 teaspoon mole (powdered), 1 also called mole poblano 1.00 tablespoon sugar 2.00 teaspoon coriander seed (from chinese 1 parsley, cilantro) 1.00 teaspoon louisiana red hot sauce 1 (durkee's) 8.00 oz tomato sauce 1.00 tablespoon masa harina flour 1 salt to taste 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 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T. 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. Makes 1 pot. These recipes were posted to the fidonet COOKING echo by Wesley Pitts in August 1993, and edited for Meal-master import by David Harmon. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip |
