1 tb Oregano
2 tb Paprika
2 tb Msg
9 tb Chili powder, light
4 tb Cumin
4 tb Beef bouillon (instant,
-crushed)
24 oz Old milwaukee beer
2 c Water
4 lb Xtra lean chuck ground
2 lb Xtra lean pork ground
1 lb Xtra lean chuck 1/4 cubes
2 Large onions, chpd
10 Cloves garlic, chpd
1/2 c Wesson oil
1 ts Mole poblano
1 tb Sugar
1 ts Coriander seed
1 ts Tabasco
8 oz Tomato sauce
1 tb Masa harina flour
1 Salt to taste
Servings: 8
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.