*  Exported from  MasterCook  *
 
                        LOS VENGANZA DEL ALAMO CHILI
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main dish                        Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       T            Oregano
    2       T            Paprika
    2       T            MSG (monosodium glutamate)
   11       T            Gebhardt’s Chili powder
    4       T            Cumin
    4       T            Beef bouillon (instant,
                         -crushed)
   36       oz           Old Milwaukee beer
    2       lb           Pork, cubed (thick butterfly
                         -pork chops)
    2       lb           Chuck beef, cut into cubes
    6       lb           Ground rump
    4       lg           Onions, finely chopped
   10                    Cloves garlic, finely
                         -chopped
      1/2   c            Wesson oil or kidney suet
    1       t            Mole (powdered), also calle
                         -mole poblano
    1       T            Sugar
    2       t            Coriander seed (from Chines
                         -parsley, cilantro)
    1       t            Louisiana Red Hot Sauce
                         -(Durkee’s)
    8       oz           Tomato sauce
    1       T            Masa Harina flour
                         -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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