Los Venganza Del Almo Chili

Serving Size : 10
Ingredients

for prepare Los Venganza Del Almo Chili

:

Amount	Measure	Ingredient - Preparation Method
1	tb	Oregano
10		Garlic cloves, fine chopped
2	tb	Paprika
1/2	c	Wesson oil or kidney suet
2	tb	Msg
1	t	Mole (powdered) *
11	tb	Gebhardt's chili powder
1	tb	Sugar
4	tb	Cumin
2	ts	Coriander seed
4	tb	Beef bouillon, crushed
1	t	Louisiana red hot sauce
36	oz	Old milwaukee beer
8	oz	Tomato sauce
2	lb	Pork, cubed
1	tb	Masa harina flour
2	lb	Beef, chuck, cubed
4		Onions, large, fine chopped
6	lb	Beef, ground, rump

* also called mole poblano 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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