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Receta Bill Pfeiffer's "Los Venganza Del Almo" Chili
by Global Cookbook

Bill Pfeiffer's "Los Venganza Del Almo" Chili
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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

  1. In a large pot, add in paprika, oregano, MSG, chili pwdr, cumin, beef bouillon, beer and 2 c. water. Let simmer.
  2. 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.
  3. 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.
  4. 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.
  5. Makes 1 pot.