Recipe by Lennie
This recipe won Harold R. Timber of Taos, New Mexico, a World Championship in 1983 at the International Chili Society Cookoff.
Top Review by Kit^..^ty Of Canada
Made this while staying at a friends. Everyone loved it. I thought it might be too spicy for some as my eyes watered while making this. It was wonderful! You could taste all the different layers. I do recommend that you remove the grease as stated in the recipe! I was surprised at how much there was from the meat & spices. Thanks Lennie. I will make this again & feed it to the picky Dd.
- 1 tablespoon white sugar
- 8 ounces beef consomme
- 2 teaspoons oregano
- 2 tablespoons paprika
- 2 tablespoons cumin
- 1 tablespoon celery salt
- 7 tablespoons Gebhardt® Chili powder
- 2 tablespoons msg
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 tablespoon mole
- 2 cups water
- oil (to coat frying pan)
- 2 lbs beef chuck, cut by hand into 3/8-inch cubes
- 2 lbs top round beef, coarsely ground
- 2 lbs pork butt, medium ground
- oil (to coat frying pan, again)
- 3 cups finely minced onions
- 2 tablespoons finely minced fresh garlic
- 1 cup green chili, chopped
- 1 (20 ounce) can Hunts tomato sauce
- 1 can Old Milwaukee beer
- masa harina, as needed
Directions See How It's Made
- Combine first 11 ingredients (sugar to mole) with the 2 cups of water (you may need to do this on the stove); when all is dissolved, add to a large, heavy cooking pot and keep at a light boil.
- In a skillet, saute the meat in a little oil; when all is browned, add to the large pot.
- Add a little more oil to the skillet, then saute the onion and garlic.
- Add to the large pot, along with the green chiles and the tomato sauce.
- Bring mixture to a boil, then add the beer.
- Simmer, uncovered, for 1-1/2 to 2 hours, stirring occasionally.
- Let stand for 30 minutes and skim off excess grease.
- Correct seasonings to taste.
- Thicken with Masa Harina in warm water to suitable consistency.
- Cover and let stand one hour before serving.