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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Harold Timber
In a small sauce pan dissolve in 2 cups warm water:
1 tablespoon sugar
8 ounce beef consomme
2 teaspoons oregano
2 tablespoons paprika
2 tablespoons cumin
1 tablespoon celery salt
7 tablespoons Gebhardt chili powder
2 tablespoons MSG
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 tablespoon Mole (paste)
When this is dissolved, add to a 6 quart cooking pot and keep at a light boil. In a frying pan, in a little Wesson oil, sauté:
2 pounds beef chuck, cut by hand into ⅜ inch cubes
2 pounds top round of beef coarsely ground
2 pounds pork butt medium ground
Add this to the above pot.
Sauté in a little Wesson Oil:
3 cups finely minced onion
2 tablespoons fresh garlic, finely minced
Add to the above pot along with 1 cup chopped green chilies. Then add 20 ounce Hunts tomato sauce. Bring the pot to a boil and 1 can beer. Simmer uncovered for about 1 ½ to 2 hours stirring occasionally. Let stand for ½ hour and skim off excess grease. Correct seasoning to taste. Thicken with Masa Harina in warm water to suitable consistency. Cover and let stand 1 hour before serving.