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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 8 |
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Bill Pfeiffer's 1980 World Champion Once again.. I am going thru my chili recipes. Ingredients:
1 tablespoon oregano |
2 tablespoons paprika |
2 tablespoons msg (monosodium glutamate) |
9 tablespoons chili powder, light |
4 tablespoons cumin |
4 tablespoons instant beef bouillon (crushed) |
24 ounces old milwaukee beer |
2 cups water |
4 lbs extra lean chuck, chili grind |
2 lbs extra lean pork, chili grind |
1 lb extra lean chuck, cut into 1/4-inch cubes |
2 large onions, finely chopped |
10 garlic cloves, finely chopped |
1/2 cup wesson oil or 1/2 cup kidney suet |
1 teaspoon mole poblano chile |
1 tablespoon sugar |
1 teaspoon coriander seed |
1 teaspoon louisiana red hot sauce |
8 ounces tomato sauce |
1 tablespoon masa harina flour |
salt |
Directions:
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 lb. 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. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 minute.
4. 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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