Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Los Venganza Del Almo (World Champion 1982)

Recipe from: Bill Pfeiffer

1 tablespoon oregano
2 tablespoons paprika
2 tablespoons MSG
11 tablespoons Gebhardt chili powder
4 tablespoons cumin
4 tablespoons instant beef bouillon, crushed
3 cans beer
2 pounds thick butterfly pork chops, cubed
2 pounds chuck, cubed
6 pounds ground rump
4 large onions, finely chopped
10 cloves garlic, finely chopped
½ cup Wesson oil, or kidney suet
1 teaspoon powdered mole, also known as mole poblano
1 tablespoon sugar
2 teaspoons coriander
1 teaspoon Tabasco sauce
1 8 ounce can Hunts tomato sauce
1 tablespoon masa harina flour
salt to taste

In a large pot, add paprika, oregano, MSG, Gebhardt chili powder, cumin, beef bouillon, beer and two cups of water. Let simmer. In a separate skillet, brown 1 ½ pounds meat with 1 tablespoon Wesson oil or kidney suet until meat is light brown. Drain and add to simmering spices. Continue until all meat has been added. Sauté finely chopped onions and garlic in 1 tablespoon Wesson Oil or kidney suet. Add spices and meat mixture. Add water as needed. Simmer two hours. Add mole, sugar, coriander, and Hunts tomato sauce. Simmer 45 minutes.

Dissolve Masa Harina flour in warm water (pasty) and add to chili. Add salt to taste. simmer 30 minutes. For hotter chili, add additional Tabasco to taste.

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