Prep 0 mins
Cook 3 hrs 30 mins
Bill Pfeiffer's 1980 World Champion Once again.. I am going thru my chili recipes.
- 1 tablespoon oregano
- 2 tablespoons paprika
- 2 tablespoons msg (monosodium glutamate)
- 9 tablespoons chili powder, light
- 4 tablespoons cumin
- 4 tablespoons instant beef bouillon (crushed)
- 24 ounces Old Milwaukee beer
- 2 cups water
- 4 lbs extra lean chuck, chili grind
- 2 lbs extra lean pork, chili grind
- 1 lb extra lean chuck, cut into 1/4-inch cubes
- 2 large onions, finely chopped
- 10 garlic cloves, finely chopped
- 1⁄2 cup Wesson Oil or 1⁄2 cup kidney suet
- 1 teaspoon mole poblano chile
- 1 tablespoon sugar
- 1 teaspoon coriander seed
- 1 teaspoon louisiana red hot sauce
- 8 ounces tomato sauce
- 1 tablespoon masa harina flour
- 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 minute.
- 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.
I found this recipe last year while searching for something new for a chili cook-off at work. I made this and I won first place! Comments I received about it were that it was tasty, different than the usual stuff and it had a zip to it the others did not.