Yield: 4 Servings
1 Tbsp oregano
2 Tbsp paprika
2 Tbsp MSG (monosodium glutamate)
11 Tbsp gebhardt's chili powder
4 Tbsp cumin
4 Tbsp beef bouillon
1 (instant, crushed)
36 oz beer
2 lb pork, cubed (thick
1 butterfly pork chops)
2 lb chuck beef, cut into cubes
6 lb rump, Ground
4 large onions
1 finely, Chopped
10 cloves garlic
1 finely, Chopped
1/2 cup wesson oil (or kidney suet)
1 tsp mole (powdered)
1 also called mole poblano
1 Tbsp sugar
2 tsp coriander seed (from chinese
1 parsley, cilantro)
1 tsp louisiana red hot sauce
1 (durkee's)
8 oz tomato sauce
1 Tbsp 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.
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