Los Venganza Del Almo Chili

  1. 1 tbsp oregano
    2 tbsp paprika
    2 tbsp MSG (monosodium glutamate)
    11 tbsp Gebhardt's Chili powder
    4 tbsp cumin
    4 tbsp beef bouillon (instant, crushed)
    36 oz Old Milwaukee beer
    2 lbs. pork, cubed (thick butterfly pork chops)
    2 lbs. chuck beef, cut into cubes
    6 lbs. ground rump
  2. 4 large onions, finely chopped
    10 cloves garlic, finely chopped
    1/2 cup Wesson oil or kidney suet
    1 tsp mole (powdered), also called mole poblano
    1 tbsp sugar
    2 tsp coriander seed (from Chinese parsley, cilantro)
    1 tsp Louisiana Red Hot Sauce (Durkee's)
    8 oz tomato sauce
    1 tbsp Masa Harina flour
    salt to taste
  1. In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.
  2. In a separate skillet, brown meat in 1 lb. or 1 1/2 lbs. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.
  3. Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours.
  4. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.
  5. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes.
  6. Add additional Louisiana Hot Sauce for hotter taste.
  7. Makes 1 pot
  8. Recipe by Bill Pfeiffer 1982 World Champion Chili

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases