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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: ratherbeswimmin'
Servings: 6
Chili Nation, Jane and Michael Stern; inspired by Mr. Pfeiffer's original
1 tablespoon dried Mexican oregano
1 tablespoon paprika
4 tablespoons chili powder
½ tablespoon ground cumin
2 tablespoons beef bouillon
1 tablespoon sugar
1 teaspoon hot sauce
1 tablespoon unsweetened cocoa powder
½ tablespoon hot red pepper flakes
12 ounce bottle pale lager ale
1 tablespoon ground coriander
14½ ounce can diced tomatoes with garlic
1 cup chopped onion
5 garlic cloves, minced
2 tablespoons vegetable oil
1 pound lean ground beef, cut into ¼-inch cubes
½ pound ground chuck
½ pound ground pork
2 tablespoons masa harina, dissolved in
½ cup warm water
In a big pot, combine the oregano, paprika, chili powder, cumin, beef bouillon, sugar, hot sauce, cocoa, pepper flakes, ale, coriander, tomatoes, and 1 cup water; bring to a boil and remove from the heat.
In a large skillet, fry the onion and garlic in the vegetable oil. Add in the beef cubes, ground beef, and ground pork; brown and remove from the heat. Drain the excess fat. Add the meat to the "seasoning soup"; stir well and cook, partially covered, 1 hour 15 minutes at a low boil.
Remove from the heat, add the masa harina mixture, and cook 2 minutes more over low heat.