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0
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| yield : 4 Servings |
ingridients :
| 1 |
tb |
Oregano | | 2 |
tb |
Paprika | | 2 |
tb |
MSG (monosodium glutamate) | | 11 |
tb |
Gebhardt's Chili powder | | 4 |
tb |
Cumin | | 4 |
tb |
Beef bouillon | |
|
(instant, crushed) | | 36 |
oz |
Old Milwaukee beer | | 2 |
lb |
Pork, cubed (thick | |
|
Butterfly pork chops) | | 2 |
lb |
Chuck beef, cut into cubes | | 6 |
lb |
Ground rump | | 4 |
|
Large onions, | |
|
Finely chopped | | 10 |
|
Cloves garlic, | |
|
Finely chopped | | 1/2 |
c |
Wesson oil or kidney suet | | 1 |
ts |
Mole (powdered), | |
|
Also called mole poblano | | 1 |
tb |
Sugar | | 2 |
ts |
Coriander seed (from Chinese | |
|
Parsley, cilantro) | | 1 |
ts |
Louisiana Red Hot Sauce | |
|
(Durkee's) | | 8 |
oz |
Tomato sauce | | 1 |
tb |
Masa Harina flour | |
|
Salt to taste |
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directions :
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.
These recipes were posted to the fidonet COOKING echo by Wesley Pitts in August 1993, and edited for Meal-master import by David Harmon.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip |
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