46 lines
1.4 KiB
Plaintext
46 lines
1.4 KiB
Plaintext
|
|
|||
|
|
Bill Pfeiffer, 1982 World Champion Chili
|
|||
|
|
|
|||
|
|
"LOS VENGANZA DEL ALMO" CHILI
|
|||
|
|
|
|||
|
|
1 T oregano
|
|||
|
|
2 T paprika
|
|||
|
|
2 T MSG (monosodium glutamate)
|
|||
|
|
11 T Gebhardt's Chili powder
|
|||
|
|
4 T cumin
|
|||
|
|
4 T 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 tsp mole (powdered), also called mole poblano
|
|||
|
|
1 T sugar
|
|||
|
|
2 tsp coriander seed (from Chinese parsley, cilantro)
|
|||
|
|
1 tsp Louisiana Red Hot Sauce (Durkee's)
|
|||
|
|
8 oz tomato sauce
|
|||
|
|
1 T Masa Harina flour
|
|||
|
|
salt to taste
|
|||
|
|
|
|||
|
|
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.
|
|||
|
|
|
|||
|
|
KEYWORDS: chili, spicy, winner, 1982, make ahead
|
|||
|
|
|
|||
|
|
|