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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bill Pfeiffer, Washington, D.C.
Servings: 12
International Chili Society World Champion 1980
9 tablespoons mild pure chile powder
¼ cup ground cumin
¼ cup instant beef bouillon granules
2 tablespoons paprika
2 tablespoons dried oregano
1 tablespoon monosodium glutamate
1 tablespoon commercial chili powder
2 12 ounce cans beer
2 cups water
½ cup vegetable oil or kidney suet
4 pounds extra-lean chuck, chili-grind
2 pounds extra-lean pork, chili-grind
1 pound extra-lean chuck, cut into ¼-inch
cubes
2 large onions, finely chopped
10 cloves garlic, minced
1 tablespoon sugar
1 teaspoon mole powder
1 teaspoon ground coriander
1 teaspoon Tabasco sauce
1 8 ounce can tomato sauce
1 tablespoon mass harina
salt, to taste
In a large pot, combine chile powder, cumin, beef bouillon granules, paprika, oregano, MSG, chili powder, beer, and water. Bring to a boil; reduce heat, and simmer.
In a large skillet, heat 1 tablespoon oil or suet; add 1 ½ pounds of meat and sauté until meat is lightly browned. Drain and add to the simmering spices; continue until all the meat has been browned and added. Add 1 tablespoon oil to the skillet and sauté onions and garlic until softened. Add to the meat and spices and simmer 2 hours, adding water as necessary.
Add sugar, mole, coriander, Tabasco, and tomato sauce and simmer an additional 45 minutes. Dissolve mass harina in a little warm water to make a paste and add to chili. Adjust seasonings with salt and simmer 30 more minutes. For hotter chili, add more Tabasco.