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Ingredientes
- 1 Tbsp. Oregano
- 2 Tbsp. Paprika
- 2 Tbsp. MSG (monosodium glutamate)
- 11 Tbsp. Gebhardt's Chili pwdr
- 4 Tbsp. Cumin
- 4 Tbsp. Beef bouillon (instant, crushed)
- 36 ounce Old Milwaukee beer
- 2 lb Pork, cubed (thick butterfly pork chops)
- 2 lb Chuck beef, cut into cubes
- 6 lb Grnd rump
- 4 lrg Onions, finely minced
- 10 cl Garlic, finely minced
- 1/2 c. Wesson oil or possibly 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 Warm Sauce (Durkee's)
- 8 ounce Tomato sauce
- 1 Tbsp. Masa Harina flour Salt to taste
Direcciones
- In a large pot, add in paprika, oregano, MSG, chili pwdr, cumin, beef bouillon, beer and 2 c. water. Let simmer.
- In a separate skillet, brown meat in 1 pound or possibly 1 1/2 pound batches with Wesson oil or possibly suet. Drain and add in to simmering spices. Continue till all meat is done.
- Saute/fry minced onion and garlic in 1 Tablespoons oil or possibly suet. Add in to spices and meat mix. Add in water as needed. Simmer 2 hrs. Add in mole, sugar, coriander seed, warm sauce and tomato sauce. Simmer 45 minutes.
- Dissolve masa harina flour in hot water to create a paste. Add in to chili. Add in salt to taste. Simmer for 30 min. Add in additional Louisiana Warm Sauce for hotter taste.
- Makes 1 pot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 434g | |
| Recipe makes 12 servings | |
| Calories 781 | |
| Calories from Fat 422 | 54% |
| Total Fat 47.06g | 59% |
| Saturated Fat 14.7g | 59% |
| Trans Fat 0.23g | |
| Cholesterol 201mg | 67% |
| Sodium 1484mg | 62% |
| Potassium 1381mg | 39% |
| Total Carbs 9.17g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.08g | 3% |
| Protein 76.96g | 123% |
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