*  Exported from  MasterCook  *

                       Los Venganza Del Alamo Chili

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       tb           Oregano
   2       tb           Paprika
   2       tb           MSG (monosodium glutamate)
  11       tb           Gebhardt's Chili powder
   4       tb           Cumin
   4       tb           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       lg           Onions -- finely chopped
  10       cl           Garlic -- finely chopped
     1/2   c            Wesson oil or kidney suet
   1       ts           Mole (powdered), also
                        - calle mole poblano
   1       tb           Sugar
   2       ts           Coriander seed
   1       ts           Louisiana Red Hot Sauce
                        - (Durkee's)
   8       oz           Tomato sauce
   1       tb           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 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 tb 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
  minutes.

  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.
 

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