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Ingredientes
- 1 Tbsp. Oregano
- 2 Tbsp. Paprika
- 2 Tbsp. MSG (monosodium glutamate)
- 9 Tbsp. Chili pwdr, light
- 4 Tbsp. Cumin
- 4 Tbsp. Beef bouillon (instant, crushed)
- 24 ounce Old Milwaukee beer
- 2 c. Water
- 4 lb Extra lean chuck, Chili grind
- 2 lb Extra lean pork, Chili grind
- 1 lb Extra lean chuck, Cut into 1/4" cubes
- 2 lrg onions, finely minced
- 10 x Cloves garlic, Finely minced
- 1/2 c. Wesson oil or possibly kidney suet
- 1 tsp Mole (powdered), Also called mole poblano
- 1 Tbsp. Sugar
- 1 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 1012g | |
| Recipe makes 4 servings | |
| Calories 1700 | |
| Calories from Fat 895 | 53% |
| Total Fat 99.97g | 125% |
| Saturated Fat 25.93g | 104% |
| Trans Fat 0.7g | |
| Cholesterol 397mg | 132% |
| Sodium 4461mg | 186% |
| Potassium 2855mg | 82% |
| Total Carbs 25.24g | 7% |
| Dietary Fiber 6.3g | 21% |
| Sugars 9.82g | 7% |
| Protein 168.52g | 270% |
