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Los Venganza Del Almo Chili

    1 tblsp oregano
    2 tblsp paprika
    2 tblsp MSG (monosodium glutamate)
    11 tblsp Gebhardt's Chili powder
    4 tblsp cumin
    4 tblsp 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 cup Wesson oil or kidney suet
    1 tsp mole (powdered), also called mole poblano
    1 tblsp sugar
    2 tsp coriander seed (from Chinese parsley, cilantro)
    1 tsp Louisiana Red Hot Sauce (Durkee's)
    8 oz tomato sauce
    1 tblsp 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

    Recipe by Bill Pfeiffer 1982 World Champion Chili


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