Ron1YY

1982


Los Venganza Del Almo




Ingredients:
1 tablespoon oregano
2 tablespoons paprika
2 tablespoons MSG
11 tablespoons Gebhardt Chili Powder
4 tablespoons cumin
4 tablespoons beef bouillon (instant crushed)
3 cans beer
2 lbs pork cubed (thick butterfly pork chops)
2 lbs chuck cubed
6 lbs ground rump
4 large onions (finely chopped)
10 cloves garlic (finely chopped)
½ cup Wesson Oil or kidney suet
1 teaspoon mole (powdered) AKA mole poblano
1 tablespoon sugar
2 teaspoons coriander (seeds from Chinese Parsley)
1 teaspoon Tabasco Sauce
1 8-oz can Hunts Tomato Sauce
1 tablespoon Masa Harina flour
salt to taste

Instructions:
In a large pot, add paprika, oregano, MSG, Gebhardt Chili Powder, cumin, beef bouillon, beer and two cups of water. Let simmer. In a separate skillet, brown 1½ pounds meat with 1 tablespoon Wesson oil or kidney suet until meat is light brown. Drain and add to simmering spices. Continue until all meat has been added.
Saute finely chopped onions and garlic in 1 tablespoon Wesson Oil or kidney suet. Add spices and meat mixture. Add water as needed. Simmer two hours. Add mole, sugar, coriander, and Hunts tomato sauce. Simmer 45 minutes.

Dissolve Masa Harina flour in warm water (pasty) and add to chili. Add salt to taste. simmer 30 minutes. For hotter chili, add additional Tabasco to taste.