Chili Recipes

1 T oregano
2 T paprika
2 T msg (monosodium glutamate)
9 T chili powder,light
4 T cumin
4 T beef bouillon (instant,crushed)
24 oz old Milwaukee beer
2 c  water
4 lb chuck, extra lean
1 chili grind
2 lb pork, extra lean
1 chili grind
1 lb chuck, extra lean
1 cut into 1/4 cubes
2 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 c Wesson oil (or kidney suet)
1 t mole, powdered (also called mole Poblano)
1 T sugar
1 t coriander seed (from Chinese parsley, cilantro)
1 t 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.

Yield: 4 Servings

Makes 1 pot.