Los Venganza Del Alamo Chili

Submitted by Chef #208121

"Bill Pfeiffer's 1982 winner."

 

• Ready In: 2hrs
• Ingredients: 20
• Yields: 1 pot

ingredients

• 1 tablespoon oregano
• 2 tablespoons paprika
• 2 tablespoons msg or 2 tablespoons Accent seasoning
• 11 tablespoons chili powder
• 4 tablespoons cumin
• 4 tablespoons instant beef bouillon, crushed
• 36 ounces Old Milwaukee beer
• 2 lbs thick butterfly pork chops, cubed
• 2 lbs beef chuck, cubeed
• 6 lbs ground rump roast
• 4 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
• 2 teaspoons coriander seeds
• 1 teaspoon louisiana red hot sauce
• 8 ounces tomato sauce
• 1 tablespoon masa harina flour
• salt

directions

1. In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.
2. 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.
3. 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.
4. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional.
5. Louisiana Hot Sauce for hotter taste.
6. Makes 1 pot.