Home - By Category - Recipe - Chili Page 1

Bill Pfeiffer's "Los Venganza Del Almo" Chili

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BILL PFEIFFER'S "LOS VENGANZA DEL ALMO" CHILI
 Categories: Chili
      Yield: 25 Servings
 
      1 tb Oregano
      2 tb Paprika
      2 tb MSG (monosodium glutamate)
     11 tb Gebhardt's Chili powder
      4 tb Cumin
      4 tb 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 cl Garlic, finely chopped
    1/2 c  Wesson oil or kidney suet
      1 ts Mole (powdered), also called
           -mole poblano
      1 tb Sugar
      2 ts Coriander seed (from Chinese
           -parsley, cilantro)
      1 ts Louisiana Red Hot Sauce
           -(Durkee's)
      8 oz Tomato sauce
      1 tb 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.
 
MMMMM

Display Recipe for Import.