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Name: Los Venganza Del Alamo Chili
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 4 lg Onions, finely chopped; 10 Cloves garlic, finely; 2 tb Paprika; 2 lb Pork, cubed (thick butterfly; 6 lb Ground rump; 1 ts Mole (powdered), also calle; 2 lb Chuck beef, cut into cubes; 1 ts Louisiana Red Hot Sauce; 1/2 c Wesson oil or kidney suet; 1 tb Sugar; 1 tb Oregano; 2 ts Coriander seed (from Chines; 8 oz Tomato sauce; 2 tb MSG (monosodium glutamate); 36 oz Old Milwaukee beer; 4 tb Beef bouillon (instant,; 4 tb Cumin; 1 tb Masa Harina flour

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INGREDIENTS

4 lg Onions, finely chopped
10 Cloves garlic, finely
2 tb Paprika
2 lb Pork, cubed (thick butterfly
6 lb Ground rump
1 ts Mole (powdered), also calle
2 lb Chuck beef, cut into cubes
1 ts Louisiana Red Hot Sauce
1/2 c Wesson oil or kidney suet
1 tb Sugar
1 tb Oregano
2 ts Coriander seed (from Chines
8 oz Tomato sauce
2 tb MSG (monosodium glutamate)
36 oz Old Milwaukee beer
4 tb Beef bouillon (instant,
4 tb Cumin
1 tb Masa Harina flour

Servings

INSTRUCTIONS

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.

NOTES

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Los Venganza Del Alamo Chili

4 lg Onions, finely chopped
10 Cloves garlic, finely
2 tb Paprika
2 lb Pork, cubed (thick butterfly
6 lb Ground rump
1 ts Mole (powdered), also calle
2 lb Chuck beef, cut into cubes
1 ts Louisiana Red Hot Sauce
1/2 c Wesson oil or kidney suet
1 tb Sugar
1 tb Oregano
2 ts Coriander seed (from Chines
8 oz Tomato sauce
2 tb MSG (monosodium glutamate)
36 oz Old Milwaukee beer
4 tb Beef bouillon (instant,
4 tb Cumin
1 tb 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 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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Nutrition

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Serving Size: 1 Serving (9074g)
Recipe Makes: 1 Servings

Calories: 1221
Calories from Fat: 156 (13%)

Amt Per Serving		% DV

	Total Fat 17.3g	23 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 6.8g
Cholesterol 0mg		0 %
Sodium 17882.3mg		617 %
Potassium 12664.5mg		333 %
Total Carbohydrate 264.4g		78 %
	Dietary Fiber 68.5g	274 %
	Sugars, other 195.9g
Protein 56.4g		81 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1221

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