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Ingredients:
- 1 tablespoon oregano
- 2 tablespoons paprika
- 2 tablespoons MSG
- 9 tablespoons chili powder (light)
- 4 tablespoons cumin
- 4 tablespoons beef bouillon (instant crushed)
- 2 cans beer
- 2 cups water
- 4 pounds extra lean chuck (chili ground)
- 2 pounds extra lean pork (chili ground)
- 1 pound extra lean chuck (cut in ¼" cubes)
- 2 large onions (finely chopped)
- 10 cloves garlic (finely chopped)
- ½ cup Wesson Oil or kidney suet
- 1 teaspoon mole (powdered)
- 1 tablespoon sugar
- 1 teaspoon coriander
- 1 teaspoon Tabasco
- 1 8-oz can Hunts Tomato Sauce
- 1 tablespoon Masa Harina flour
- Salt to taste
Instructions:
In a large pot add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and two cups water. Let
simmer. In a separate skillet brown 1½ pounds meat with 1 tablespoon Wesson Oil or kidney suet until meat is
light brown. Drain and add to simmering spices. Continue until all meat has been added.
Saute finely chopped onions and garlic in 1 tablespoon Wesson Oil or kidney suet. Add to spices and meat
mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander, Tabasco and Hunts Tomato Sauce. Simmer
45 minutes.
Dissolve Masa Harina flour in warm water (pasty) and add to chili. Add salt to taste. Simmer 30 minutes.
For hotter chili, add additional Tabasco to taste. |
