Bill Pfeiffers "Los Venganza Del Almo" Chili
Try this Bill Pfeiffers "Los Venganza Del Almo" Chili recipe, or contribute your own. "Beer" and "Chilis" are two of the tags cooks chose for Bill Pfeiffers "Los Venganza Del Almo" Chili.
Yield: 25 Servings Ready in 1 hours
Cuisine: AmericanMain Ingredient:
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|10 clGarlic, finely chopped|
|Salt to taste|
|2 lbChuck beef, cut into cubes|
|4 tbBeef bouillon (instant,|
|36 ozOld Milwaukee beer|
|8 ozTomato sauce|
|2 tbMSG (monosodium glutamate)|
|1 tsMole (powdered), also called|
|2 lbPork, cubed (thick butterfly|
|4 lgOnions, finely chopped|
|1/2 cWesson oil or kidney suet|
|1 tbMasa Harina flour|
|1 tsLouisiana Red Hot Sauce|
|6 lbGround rump|
|2 tsCoriander seed (from Chinese|
Bill Pfeiffers "Los Venganza Del Almo" Chili Preparation
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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